Tuesday, January 31, 2017

KARUNAI CURRY


NEEDED
karunai kilangu - 1/2 kg
Thick tamarind pulp -  1/4 cup
Salt to taste
2 tsp oil , mustard -1 tsp
1 tsp - urad dal
Hing
Turmeric powder - 1/2 tsp

TO DRY ROAST AND POWDER
Red chilly - 3
Channa dal - 2 tsp
Dhaniya / corriander seeds - 2tsp
Raw rice - 4 tsp

In a wok dry roast the above ingredients .
Remove and powder it. Keep aside .

METHOD
Clean and pressure cook the karunai kilangu.
Then remove , peel the skin  and mash it.
Add tamarind pulp to the mashed karunai, mix well .
( karunai has a itching  tendency , so we add tamarind)
In a wok add 2 tsp oil and temper mustard , urad dal .
Then add the mashed karunai , salt and  the ground powder.
Cook on a low flame adding little oil.
Cook for 5 min , till its slightly roasted.
Remove and serve with  curd rice.



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