4 red chilies 1/4 c. water 2 tsp. coriander seeds 1 boll tamarind (size of lime) 8 Tbsp. oil 1/2 tsp. urad dhal 2 tsp. cumin seeds 1/2 tsp. mustard seeds 1/8 tsp. turmeric 1 onion, chopped 3 Tbsp. coconut (shredded) 1 eggplant or 2 Tbsp. sambar powder 1 tomato instead of above 1 1/2 tsp. salt
Fry red chilies and coriander seed in 1 teaspoon of oil until golden brown and grind them with cumin seeds, turmeric and coconut, adding 1/4 cup of water into a smooth paste. (In place of this paste you con also use ready-made sambar powder. If using sambar powder, use 2 tablespoons of it and also the ground paste of shredded coconut) .Soak tamarind in 2 1/2 cups of warm water for 1/2 hour and make a juice by pressing the pulp. Remove pulp by a strainer. In a saucepan with the heavy bottom, heat the rest of the oil. Add urad dhal and mustard seeds. When mustard seeds crack, add 2 onions. When onion turns into golden color, add the vegetables which should be cut in cubes. Keep stirring the vegetables for 5 minutes and then add the masala paste or powder, tamarind juice and salt (cooked black eye peas of 10 oz. or cooked kidney beans or any other type of cooked beans of about 10 oz. can be added also at this point if one prefers.) When vegetables become cooked, pulikulombu will get thicker. Remove from heat and serve it hot with rice. 7 servings. In place of eggplant you can use potato, okra or any other type of vegetable you may wish.