Friday, March 27, 2009

Punarpuli Saaru

10 Punarpuli skin (dry/fresh) (Kokum/Mangosteen)

2 to 3 grape size Jaggery
2 green Chilly
1/2 tsp Cumin seeds
1 tbsp Cilantro
Salt to taste

1/4 cup Onion, chopped (optional)

2tsp Cooking oil
2 cloves of Garlic

1/2 tsp Mustard seeds
1 red Chilly
2 - 3 Curry leaves

  • Wash dried punarpuli. In a vessel take punarpuli with around 4 to 5 cups of water, jaggery, green chilly. Boil for around 20mins
  • Add salt, cilantro and boil for 5mins. If saaru is too sour add more water and bit jaggery. Boil for couple of mins
  • Heat a pan with oil garlic, mustard and red chilly, when mustard starts to splutter add cumin seeds and then after a min add curry leaves. To it add chopped onions and fry in medium heat for 10mins
  • Add seasoning to saaru and serve it hot
Nutrition Facts of
(for source/detailed information; click on the vegetable name)
Punarpuli -
  • Good source of folate, vitamin C and E

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