With little water grind to a very fine paste, then squeeze lemon. Add water and make the paste in a liquid form. Please give a like to this recipe in case you liked it, also please share with your friends and family. I love to read all your comments and questions. In case you have any questions, ask me in the comments section on YouTube. The authentice Maharashtrian Paatal Bhaji,is a nourishing daily fare which can be enjoyed by people of all ages. Made with chopped colocasia leaves, chana dal and a cocont paste, it is further perked up with the right balance of imli pulp and jaggery. This iron rich recipe is surely worth a try! It is better to store it in non-reactive glass or earthen jars, which helps retain their fresh colour.

absorb) करने में मदद करता है। इमली का नियमित रूप से सेवन करने पर यह अल्‍सर की समस्‍या को दूर करने में मदद करता है। इमली के बीजों से निकलने वाले यौगिक अल्‍सर (ulcers) की रोक थाम करने में मदद करते हैं।

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Ah! The famous chutneys of south served with a variety of dosas are truly irresistible. Some of these make use of tamarind too. The famous Mysore Chutneyhas a combination of dals, tamarind and spices. Tamarind pulp lends the necessary sourness and to balance it jaggery is used in small quantities. The legend of pani puri‘s creation can be found in the Sanskrit epic, the Mahabharata. It tells how the protagonist Draupadi was tasked by her mother-in-law with creating enough food for the whole family – who were living in exile with few resources – using just some leftover vegetables and enough dough to make one puri, so instead of creating one large meal she made many smaller bites. How do I play the Google Doodle game?

With club soda– Whenever I have club soda in my pantry, I always prefer to make puri with it. Making with club soda is the easiest method. The puries come out perfect every time. tamarind in hindi) में लिखा गया है। इसलिए आप इमली का उपयोग कर पूरा फायदा ले सकते हैं, लेकिन किसी रोग का इलाज करने के लिए इमली का उपयोग की जानकारी किसी आयुर्वेदिक चिकित्सक से जरूर लें। If you feel like poori is slightly soft, place them onto cookie pan. Preheat the oven @200 degree F. and Switch off the oven. Put puri into the preheated oven for 10 to15 minutes. This will make poori crispy.

Tamarind Rice is a South Indian style tamarind rice. Tamarind rice or popularly known as puliyodharai, puliyogare, pulihora, puli sadam is a famous South-Indian tangy, spicy rice preparation. Puli” refers to Tamarind in Kannada, Telugu and Tamil. The essence of this recipe is not just the use of tamarind pulp, but also a special spice powder made with 3 types of dals with Kashmiri red chillies and sesame seeds. Try it out! Let the chutney cool down and then store in an airtight glass container in the refrigerator. Serve sweet tamarind chutney with samosa, chaats etc.

You can store this imli ki meethi chutneyin an air-tight bottle in the fridge and it lasts well for 4 to 5 months. Dip stuffed puri in pani or pour the pani in puri. Put the entire thing into your mouth and enjoy Pani Puri. Every bite should have crispy boondi, crunchy onions along with the tang of khatti meeti tamarind chutney and spiciness of theekha Pani. Tamarind: Dried tamarind is easily available in India. If you cannot get dried tamarind then use ½ cup of tamarind paste or concentrate. Depending on the tartness of the concentrate or paste, you will have to adjust the quantity of water and jaggery. Optional add-ins: so, I have made this chutney in a very simple way. But there are so many things that you can add to it-

Then add cumin powder, kashmiri red chili powder, kala namak, salt, ginger powder and red chili powder. Mix everything well. Take out the required amount of puri in a bowl, drizzle a teaspoon of oil. Mix and coat all of them with oil. Now heat oil in a kadai/wok on medium heat. Add cumin seeds and hing and let the cumin seeds splutter.