### TranslatedIngredients: 1 cup Green Amaranth Leaves - roughly chopped,20 grams Tamarind - soaked in hot water and pulp extracted,1 Onion - finely chopped,1 Tomato - roughly chopped,10 cloves Garlic,1 teaspoon Mustard seeds,1/4 teaspoon Asafoetida (hing),1 sprig Curry leaves,2 teaspoons Sambar Powder,1 teaspoon Methi Powder (Fenugreek Powder),1 tablespoon Sesame (Gingelly) Oil,Salt - to taste,Salt - to taste ### PrepTimeInMins: 10 ### CookTimeInMins: 20 ### TotalTimeInMins: 30 ### Servings: 4 ### Cuisine: South Indian Recipes ### Course: Lunch ### Diet: Diabetic Friendly ### TranslatedInstructions: To begin making Thandu Keerai Puli Kuzhambu Recipe, soak tamarind in hot water, squeeze the pulp out and keep aside. You will approximately 1-1/2 cups of tamarind water.Heat sesame oil in a heavy bottomed pan, add the mustard seeds, and let it crackle.Add the asafoetida, curry leaves and let it splutter.Add the whole garlic cloves, chopped onions and saute until the garlic turns slightly golden and onions become soft.Once the onions become soft, add chopped tomato and cook until it turns soft and mushy.Next add the chopped thandu keerai or amaranth leaves and saute until the greens become soft.After the Thandu Keerai/ Amaranth leaves turn soft, add the tamarind pulp, sambar powder, fenugreek powder and season with salt, mix well and let it simmer for 10 minutes on low heat. Add additional water if required to adjust the consistency of the kuzhambu. Simmer and cook until the Thandu Keerai Puli Kuzhambu gets a little thicker. Once the Kuzhambu thickens, turn off the heat and serve hot.Serve Thandu Keerai Puli Kuzhambu along with Steamed Rice, Kathirikai Kootu, Carrot and Beans Poriyal Recipe and Curd for a weeknight dinner. 