Karunai Kilangu Kulambu

Ingredients:

5 Karunai Kilangu

10 shallots (peeled and quartered)

10 cloves of Garlic (peeled and quartered)

2 Tomato (quartered)

3 Green chillies (Slit)

3 strands of curry leaves

1 small lime size tamarind ball

1/4 tsp Fenugreek seed

1/2 tsp Mustard seed

1/2 tsp Cumin seed

A pinch of hing

1 tsp Kashmiri chilli powder

2 tbsp Sambar Powder

2 tsp Coriander Powder

1/2 tsp grated Jaggery

3 tbsp Freshly grated coconut

2 tbsp Gingerly oil

Salt to taste

Method:

• Wash the karunai kilangu, boil it in water with a pinch of salt and turmeric powder till it is 3/4 cooked. 
• Cool and peel the outer cover and cut thick round pieces. Keep aside.
• Grind the grated coconut to fine paste.
• Soak the tamarind in a cup of warm water for 15 mins, mash the pulp and strain the water.
• Heat the oil in a pan and splutter the mustard, cumin and fenugreek seeds. 
• Then add  garlic, shallots, curry leaves and green chillies. Stir fry for few mins.
• Then add the chilli powder, hing, sambar powder, coriander powder and salt. Fry  for 2 mins and add tomatoes and cook till the oil separates from the masala. Keep on low flame.
• Now add tamarind pulp and the grated Jaggery. Wait for the gravy to boil, then add the cooked karunai kilangu. Cook for 5 mins.
• Then add the grinded coconut paste and cook for few more mins on low flame till the oil separates and comes to the surface.
• Serve it with steamed rice, chow chow poriyal and rice vadagam.