Ingredients

• 1 tsp - fenugreek seeds
• 3- red chillies
• 1 cup - fresh coconut
• Curry Leaves
• 2 cups - sour buttermilk
• Tamarind - small lime sized
• 1 pinch - turmeric powder
• 1 cup - vegetables (okra, squash, eggplant)
• Salt to taste
• For seasoning :
• 1/2 tsp - fenugreek seeds
• 1 - red chilli

How to Make Padi Puli Padi More

• Soak the tamarind for half an hour and take out the juice.
• Boil the tamarind juice with a pinch of turmeric powder and salt, till the tamarind smell goes off. Add vegetables to it and cook.
• In a kadai, take 1 tsp of oil, fry fenugreek seeds, curry leaves and red chillies, till fenugreek seeds become dark brown.
• Allow it to cool and grind it with coconut to a fine paste.
• Put this paste in the boiled tamarind juice, boil it for 2 minutes. Now add sour buttermilk to this and when it froths up, remove it promptly.
• Season it with fenugreek seeds and one red chilli.