Ingredients:

1 lemon-sized ball of tamarind
2 tablespoons sesame oil
1 teaspoon mustard seeds
1 teaspoon fenugreek seeds
2-3 dried red chilies
10-12 curry leaves
1 onion, finely chopped
2 tomatoes, chopped
1 teaspoon turmeric powder
2 tablespoons sambar powder
Salt to taste
1 cup mixed vegetables (such as drumsticks, brinjal, carrots)
1/2 cup grated coconut (fresh or desiccated)
Fresh coriander leaves for garnish
Instructions:
Soak the tamarind in warm water for 15-20 minutes to extract the pulp. Squeeze the tamarind for a thick extract, then strain it to remove any solids. Set aside.
Heat sesame oil in a pan or kadhai over medium heat. Add mustard seeds and let them splutter.
Add fenugreek seeds, dried red chilies, and curry leaves to the oil. Saute for a few seconds until fragrant.
Add finely chopped onion to the pan and saute until translucent.
Add chopped tomatoes and cook until they turn mushy.
Stir in turmeric powder and sambar powder. Saute for a minute to roast the spices.
Pour in the tamarind extract and mix well. Add salt to taste.
Add the mixed vegetables to the tamarind gravy. Cover and cook until the vegetables are tender and cooked through.
While the vegetables are cooking, grind grated coconut with a little water to a smooth paste.
Add the coconut paste to the simmering tamarind gravy. Mix well and let it cook for a few more minutes.
Once the gravy reaches a thick consistency and the flavors meld together, remove it from heat.
Garnish with fresh coriander leaves for a pop of color and freshness.
Transfer the Tamarind Gravy (Puli Kulambu) to a serving bowl or plate.
Serve hot with steamed rice, idli, dosa, or appam for a traditional South Indian meal experience.
Tips and Variations:
Adjust the quantity of tamarind according to your taste preferences for a more or less tangy flavor.
You can add boiled and mashed toor dal (split pigeon peas) to the gravy for added thickness and protein.
Experiment with different vegetables based on availability and personal preference.
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