Tuesday, August 2, 2011

Karunai Kilangu Masiyal

4 Karunai kilangu
1 Onion (sliced)
1 Tomato (Quartered)
2 strands of curry leaves
2 Dry red chillies (deseeded and torn into 2)
1 tsp Fennel seeds
1 tbsp thick tamarind pulp
A pinch of hing
1/4 tsp turmeric powder
2 tbsp Gingerly oil
Salt to taste

  • Wash the karunai kilangu and boil it in salted water with a pinch of turmeric powder and a small piece of tamarind till well cooked. Cool and peel the skin and smash well. Keep aside.
  • Heat oil in a non stick pan and add the fennel seeds. Fry for a min.
  • Then add the onion, dry chillies and curry leaves. Fry for 2 mins.
  • Then add the tomatoes, hing and turmeric powder. Stir fry for 2-5 mins.
  • Then add the smashed karunai kilangu, tamarind pulp and salt. Stir fry for couple of mins under medium flame till everything is well combined. Switch off the stove.
  • Serve it hot with plain rice and sorrakai sambar

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