| Recipe Highlights |
|---|
| Karunai kilangu is more good for health.There is one proverb”Pidi karunaiyai thavira veru kilangai serkathey”.This is well going with rasam,buttermilk kolambu,curd rice. |
| Ingredients | Cooking Time : 20 – 30 Mins |
|---|---|
| Karunai kilangu – 1/2 kg Onion(Big) – 2 nos Chili powder – 3 tsp Oil – 3 tsp Mustard seeds – 1 tsp Tamarind – Big lemon size Salt - to taste | To Grind Coconut - 3 teaspoon Cumin seeds – 1 teaspoon Small onions – 3 nos |
| Method | |
|---|---|
| Step :1 Soak Tamarind in 2 cups of water for half an hour. |  |
| Step 2: chop onions finely. |  |
| Step 3: Boil Karunai kilangu well and let it allow to cool. |  |
| Step 4: Remove the peel of kilangu and smash it well without lumps.. |  |
| Step 5: Extract the tamarind water from the soaked tamarind and discard the pulp.Add the tamarind water to the smashed kilangu.Add chili powder and salt into it.In the mean time,grind all the things mentioned below ‘To grind’ |   |
| Step 6: Heat oil in a pan.Add mustard seeds.When it spluttered,add chopped onions first and saute it till it comes to transparent. |  |
| Step 7: Now add the smashed kilangu and ground paste.Adjust the water level.Let it allow to boil till the gravy thickens. |  |
Karunai kilangu masiyal is now ready to serve.  | |
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