Some weeks ago, when I went to wet market the aunt who runs the veg shop there told me that Tofu in Puli Kulambu would be very nice. I love Tofu so wanted to give it a try. I normally do the Puli Kulambu the day because I strongly believe the kulambu taste better next day..This really came out so well
Ingredients:
Onion – 2 (Finely chopped)
Tomato – 2 (Finely Chopped)
Garlic 4 Pods
Tamarind – Gooseberry sized ball
Sambar powder – 2 tablespoon
Sesame seed oil – 3 tablespoon
Tofu (Firm type) – diced into one inch piece (1 Cup)Curry leaves – little
Salt as required
Mustard – 1/4 teaspoon
Fenugreek – 1/2 teaspoon
Red chilli – 2
Asafoetida – a pinch
Curry leaves – 10
Method
Soak tamarind in approximately 2 cups of warm water and extract thick juice.Throw the pulp.
Heat the kada and add 1 teaspoon and add the diced Tofu and fry till it is crip. Keep it aside
In Same Kada heat rest of the oil , When it is hot add mustard seeds, when they splutter, add fenugreek seeds, hing, dry red chilli , curry leaves. Fry for 30 sec
Add Onion and Garlic and fry till it is translucent
Add Finely Chopped Tomato and fry till it is soft
Add tamarind extract, sambar powder and salt required .
Let it boil till the raw smell of the tamarind goes
Add Fried Tofu and boil the gravy reaches a saucy consistency.
