1. Karunai keelangu ---- 1/4 kg
2. small onions ---- 15 nos ( chopped )
3. Tamarind ---- small lemon size
4. Tomato ---- 1 nos ( chopped )
5. salt to taste
6. Turmeric powder ---- 1/4 teaspoon
7. Red chilli powder ---- 1 teaspoon
8. coriander powder ---- 1/4 teaspoon
9. jaggery ---- 1/4 teaspoon
10. mustard & urad dhal ---- 1/4 teaspoon
11. curry leaves ---- few
12. oil ---- 1 teaspoon
Preparation Method
1. Cook karunai keelangu in a pressure cooker for 2 to 3 whisle. Then peel the skin and chop it in round ring shape.
2. Soak tamarind in water and extract tamarind juice from it.
3. Now heat a pan with oil , then add mustard & urad dhal , curry leaves , chopped onions and fry till light brown.
4. Then add chopped tomatoes , turmeric powder , coriander powder , red chilli powder , salt to taste , tamarind extracted water and chopped karunai keelangu and cook the curry till it becomes thick.
5. Finally add jaggery and cook till the curry is very thick.
Serve this for sambar Rice and curd rice .
* This karunai keelangu have a tendency to give you a itchy feeling
in your tongue when eaten . But proper cooking removes that
tendency.
.
No comments:
Post a Comment