മണത്തങ്à´•ാà´³ി à´ªുà´³ി
Ingredients:
- Manathankali : 1 cup
- Small onions : 6 nos
- Chilli pdr : 1 tbsp
- Coriander pdr : 1 tbsp
- Fenugreek seeds : 1/4 tsp
- Green chilli : 1
- Ginger :1/2" pc
- Tamarind : 1 lemon sized ball
- Grated coconut : 1 cup
- Oil : 1 tbsp
- Turmeric pdr : 1/8 tsp
- Salt to taste
For seasoning:
- Mustard seeds : 1 tsp
- Red chilli : 1 break into 2
- Chopped onion : 1 tbsp
- Curry leaves : 1 sprig
Method:
- Wash manathankali well and saute it in a tsp of oil.
- Heat a teaspoon of oil reduce the flame and add the fenugreek seeds. When it changes the colour, add the chilli pdr and coriander pdr. When the raw smell goes remove from fire. Cool it, add the small onions, ginger and grind it to a paste. Keep aside.
- Soak tamarind for 20 mins and extract the juice from it. Mix the juice with the paste, add turmeric pdr and salt. Boil this mixture for about 5 to 7 mins. Now grind the grated coconut to a paste and add this to this mixture. Boil again for 4 mins. Add curry leaves and remove it from fire.
- Heat remaining oil and add mustard seeds, when it pops up add the chopped onion to this and saute well. Add this to the curry. The curry should be semi thick. It goes well with steamed rice. Serve it with rice together with pappad.
