You are here

Puzhi Thanni

Radhika.Augustus's picture
Plainly translated as tamarind water, this is like a kuzhambu although made only with tamarind, water, and spices. It is eaten with plain white rice.
  Tamarind ball 1 Small (Lemon size)
  Red chilies 8
  Bengal gram 1 Tablespoon
  Curry leaves 1 Tablespoon
  Asafoetida powder 1⁄2 Teaspoon
  Fenugreek 1⁄2 Teaspoon
  Oil 3 Tablespoon, divided
  Mustard seeds 1 Teaspoon
  Urad dal 1⁄2 Teaspoon
  Water 500 Milliliter
  Salt To Taste

1. Soak tamarind in water to make tamarind water. Filter it and keep it ready.

2. Take a frying pan, add 2 tablespoon oil, and heat.
3. Add fenugreek and fry. Throw in red chilies, bengal gram, and asafoetida together. Fry it.
4. Pour tamarind water. Sprinkle salt and add curry leaves. Let the mixture boil.
5. When it comes to a not-too-watery and not-too-thick consistency, switch off stove.
6. Temper mustard seeds and urad dal in the remaining 1 tablespoon oil. Add it to the puli thanni.

7. Serve over rice and porikadalai thuvaiyal along with a vegetable side dish such as vendakkai poriyal.

Things You Will Need
Frying pan

Recipe Summary

Difficulty Level: 
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
This is a traditional but not so special recipe made in my maternal family. I don't know if it is made in other communities, but at my place, it appears at least once or twice in a month. It is very simple to prepare, although having it with porikadalai thuvaiyal is a must. Else, it won't taste good. This is the way you should eat it: Mash white rice with porikadalai thuvaiyal, add puli thanni over it, and have it with a vegetable side dish. Try it and see if you like it.

Rate It

Your rating: None
Average: 3.9 (1 vote)