Categories: sambar/Curry/Huli

Ingredients

• 5-6 cups Tindora/Tondekai, trimmed and halved
• 1 tbsp Jaggery (Adjust acc to taste)
• 1/2 tsp Turmeric Powder
• Salt to taste
• For Ground Masala:
• 4-6 Dry Red Chilli, preferably Bydagi/Kashmiri Chilli (Adjust acc to taste)
• 1 big marble sized Tamarind Pulp
• 3/4 -1 cup Coconut, fresh/frozen
• 1/2 tsp Jeera/Cumin Seeds
• For Tempering:
• 6-8 Garlic Cloves, sliced
• 1 tsp Mustard Seeds
• 1 Dry Red Chilli, halved
• Few Curry leaves
• 1/2 tbsp Oil, preferably Coconut Oil

Directions

1. ake a pan with 3-4 cups of water and bring them to gentle boil. Meanwhile, wash, dry and trim the ends of tindora and halve them horizontally.

2. Add these tindora pieces into boiling water along with jaggery, turmeric powder and salt to taste. Cook uncovered on a medium flame for around 10-15 minutes till they are half cooked.

3. Grind coconut with tamarind, dry red byadagi chillies and cumin seeds to smooth water adding little water at time.

4. Add this ground paste to cooked tindora and mix well. Cook on a medium to low heat for about 10-15 minutes and bring the curry to gentle boil and turn of the heat. Adjust the seasoning as per taste.

5. Heat oil in a pan and add garlic slices to it. Sauté till garlic turns golden yellow in colour. Add mustard seeds, dry red chilli and curry leaves and sauté. Once the mustard seeds starts to pop and splutter transfer the tempering to Kodhel and mix well.

6. Serve this Huli-Menasina Kodhel with steamed rice or Dosa or Idli and enjoy.

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