How to Make Karunai Kizhangu Puliyita Poricha Kuzhambu
Cook the dal, Karunai Kizhangu in a pressure cooker till soft and smash it nicely and keep it aside.
Soak the tamarind in the water and extract the juice.
Pour the oil in the pan and fry the red chillies, urad dal and pepper and grind it to a paste.
Add the tamarind extract in a heavy bottomed pan and the ground paste along with salt. Let the mixture boil for some time.
Then add the smashed dal and Karunai Kizhangu.
In a separate pan pour the oil and once the oil is hot add the mustard seeds and when the mustard seeds start to sputter add the channa dal and fry till it becomes golden colour and then add hing and curry leaves and grated coconut and fry it till the coconut becomes red coloured.
Add these seasoned ingredients to the Karunai Kizhangu Puliyita Poricha Kuzhambu
Karunai Kizhangu Puliyita Poricha Kuzhambu is ready to serve with plain rice.
Recipe courtesy: Subbu's Kitchen.
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An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.