Pulinkari

This is a slightly coconutty version of the sambar and has an almost Thai feel to it. Also a lot of Malayali dishes have this coconutty texture, so this is one of those crossover dishes between a Kerala gravy and a Tam one.

Ingredients, etc.

• Two tbs methi seeds
• Chana dal
• Curry leaves
• Red chilli
• Saute the above in a spoon or so of oil.
• Add a half grated coconut after frying
• Grind all of the above
• Now add all of this into Tamarind water (like Rasam or Sambar) with vegetables and salt and turmeric and asafoetida and bring to a boil.
•  Season with mustard and curry leaves.