Pulivendha Saru Recipe

Cooking Directions

• STEP 1.Soak tamarind in warm water and extract the pulp.
• STEP 2.Pressure cook lentils with turmeric until soft and mushy.
• STEP 3.In a pan, heat oil and add mustard seeds, cumin seeds, and curry leaves.
• STEP 4.Add chopped onions, tomatoes, and green chilies. Saute until onions turn translucent.
• STEP 5.Add tamarind pulp, cooked lentils, and water. Bring to a boil.
• STEP 6.Add sambar powder, salt, and jaggery. Simmer for 10 minutes.
• STEP 7.In a separate pan, heat ghee and fry garlic until golden brown. Add it to the soup.
• STEP 8.Garnish with coriander leaves and serve hot with rice or as a standalone soup.

Cooking Tips

• Adjust the quantity of tamarind pulp and sambar powder according to your taste preference.
• You can add vegetables like drumsticks, brinjal, or carrots to enhance the flavor and nutrition of the soup.
• For a thicker consistency, mash some of the cooked lentils before adding them to the soup.

Storage and Serving

• Pulivendha Saru can be stored in the refrigerator for up to 3 days.
• Reheat the soup on the stovetop or in the microwave before serving.
• Serve the soup hot with steamed rice or enjoy it as a light and tangy appetizer.