Tender Drumstick 1
French Beans 3-4
Tamarind Paste 2 tsp
Turmeric 1/2 tsp
Hing 1/4 tsp
Curry leaves few
Salt as per taste
Mustard 1/2 tsp
Oil 1 tsp
Methi seeds 1/4 tsp
Red dry chilly 3
Fresh coconut 3 tsp
In a pan separately roast methi seeds and dry chilly for 3mins or until aromatic and colour changes to ligt brown, cool and grind with coconut and little water to fine paste.
Wash and chop the vegetables to 1 inch size and pressure cook with tamarind paste, turmeric salt and water.
When vegetables are cooked add the ground paste and cook on simmer for 4-5 mins or until aromatic.
Temper with mustard, curry leaves and hing and pour over the sambhar and mix well.
Serve hot Pulingari with rice and ghee and papad.
Vegetables like white pumpkin, brinjal, ladies finger and arvi can also be added to Pulingari.