Wednesday, September 5, 2012

Karunai Kilangu Kulambu

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

  • 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.

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