Pongal Pachipulusu (Athama)

Ingredients

Oil - 2 spoons
Mustard seeds - 1 spoon
Curry leaves - 1 strand
Water - 1 cup
Tamarind paste - 1 spoon
Jaggery - 1 spoon
Salt - 3/4 spoon

To grind

Coconut - 1/4 of hand full
Chutney pappu - 1/2 spoon
Green chilly - 1 no
Coriander - 5-7 strands

Procedure

Heat oil in a kadai. Add mustard seeds once splutters add curry leaves and water. Add tamarind paste, jaggery and salt and allow to boil. Once raw smell goes add the paste and allow to cook for 10 minutes. Adjust consistency by adding water.

Tips 

- serves 4
- boil well to ensure raw smell goes