Serving: 2 |Type: Kuzhambu/Sambar
Ingredients:
Karunaikkizhangu | -3 |
Onion (chopped) | -1/2 cup |
Tomato (chopped) | -1/2 cup |
Garlic (chopped) | -10 |
Chili Powder | -1tsp |
Coriander powder | -2tsp |
Turmeric | -1/4tsp |
Tamarind | -small gooseberry size |
Water | -2 cups |
Salt | -to taste |
Seasoning:
Sesame Oil | -3tbsp |
Mustard | -1/2tsp |
Urad Dhal | -1/2tsp |
Fenugreek | -1/4tsp |
Curry leaves | -few |
Method:
- Pressure cook the karunaikkizhangu for 8 minutes. When cooker has cool down, peel off the skin and cut into small round pieces.
- Soak tamarind in half a cup of water, squeeze out the pulp and keep it aside.
- Heat the pan with oil, add seasonings and fry it without burning.
- Add onion, garlic, turmeric and salt and sauté well for 1 minute in medium flame.
- Now add tomato sauté well until tomato get smashed.
- Then add all of the powders and add the boiled vegetable. Fry it for 1 minute.
- Now add the tamarind pulp and water.
- Boil it until it gets thick in medium flame.
- Its take about 8-10 minutes to thicken.
- Turn off the stove, add ½tsp sugar.
Note:
- You can serve with white rice.
- You can use seapbenkizhangu (which is another type of yam (taroroot), if karunaikkizhangu is not available).
- Instead of onion you can add shallots, which will give it a sweeter taste.
looks yummy!!!!