Puli Keerai

Any one of the following greens: Manathakalli leaves, meti leaves, amarant leaves, drumstick leaves – (chopped) – 2 cups, moong dal – 3/4 cup, sambar powder – 1 tsp, sambar paste – 1 cup, salt – 1/2 tsp, tamrind – 1 inch diameter
Wash the greens and chop finely. Spread the Moong dal on the greens and boil it in a pressure cooker until the dal is soft and the greens are well cooked. Extract the tamarind juice. To the tamarind juice, add salt, sambar powder and heat until the raw smell of tamrind disappears. Add the cooked dal and greens and also a cup of sambar paste and cook well. Splatter mustard seeds preferably in coconut oil and add it to the mix.

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