Chaembu Pulingari Recipe

• 500 gm Chaembu or arbi
• 30 gm Imili
• 35 pcs Karivappalai
• 1 tsp Kadugu
• 6 Dried chillies
• 1 tsp Jeera
• 1/8 tsp Asafoetida
• 3 tsp Malli seeds
• 2 tsp Rice powder
• 1/4 tsp Manjal powder
• 50 ml Ellannai oroil
• Water as required
• Salt to taste

• Clean and peel the arabi well.
• Mix the imli in 1 litre boiling water and put the arabi boiling in it.
• Make a fine paste of malli seeds, asafoetida, jeera and dried chillies after frying them with a spoon of oil.
• While arabi is semi cooked mix this paste, manjal powder and salt with arabi.
• Cook arbi well with added ingredients and the rice powder solution mixed with a cup of water
• Take a seperate vesssel and heat 25 ml oil in it.
• Fry the curry leaves till gets semi fried and drop the entire oil along with the fried leaves over the arabi mix.
• Heat 20 gram oil in a seperate vessel and put some kadugu.
• Drop the fried mix over arabi and add Ellannai oroil.