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Saturday, July 20, 2013

Kaanakalyate(Curry Fruit) Palya(Subji)

60 - 75 Kaanakalyate / Curry Fruit
Medium Lemon sized Jaggary
Salt to taste
Large grape sized Tamarind
Pinch of Turmeric powder
1/2 - 3/4 tsp Chilly powder
4 - 5 tsp finely grated Coconut
1 tsp Mustard seeds
1 tsp Black Gram seeds
5 - 6 Curry leaves
1 tsp Oil


Cut each curry fruit into two halves as shown in the picture below.

Put this chopped curry fruit in a vessel. Boil around 5 cups of water in an another vessel and pour it to the vessel containing chopped curry fruit. Keep it aside for about 5-10 mins. Remove the seeds of curry fruit and keep them aside.

Put tamarind in a bowl, add little amount of water and keep it aside for about 5 mins. Squeeze it and keep it aside. Put curry fruit, tamarind water, jaggary, salt, turmeric powder, chilly powder, little amount of water in a heavy bottomed vessel and cook them in medium flame. Stir it once in every 3-4 mins. Once the water is almost dried, add grated coconut and keep the Palya in low flame for about 5 mins.

Put black gram seeds, mustard seeds and oil in a pan. Once it starts spluttering, add curry leaves and add it to Palya. Mix well before serving. It goes well with Rice.

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