Stem Lettuce Tamarind Broth Recipe - Surri left behind by Amarnath Greens

Step 1: To begin making Thandu Keerai Puli Kuzhambu Recipe, soak tamarind in hot water, squeeze the pulp out and keep aside

Step 2: You will approximately 1-1/2 cups of tamarind water

Step 3: Heat sesame oil in a heavy bottomed pan, add the mustard seeds, and let it crackle

Step 4: Add the asafoetida, curry leaves and let it splutter

Step 5: Add the whole garlic cloves, chopped onions and saute until the garlic turns slightly golden and onions become soft

Step 6: Once the onions become soft, add chopped tomato and cook until it turns soft and mushy

Step 7: Next add the chopped thandu keerai or amaranth leaves and saute until the greens become soft

Step 8: After the Thandu Keerai/ Amaranth leaves turn soft, add the tamarind pulp, sambar powder, fenugreek powder and season with salt, mix well and let it simmer for 10 minutes on low heat

Step 9: Add additional water if required to adjust the consistency of the kuzhambu

Step 10: Simmer and cook until the Thandu Keerai Puli Kuzhambu gets a little thicker

Step 11: Once the Kuzhambu thickens, turn off the heat and serve hot

Step 12: Serve Thandu Keerai Puli Kuzhambu along with Steamed Rice, Kathirikai Kootu, Carrot and Beans Poriyal Recipe and Curd for a weeknight dinner