Name: Karunaikizhangu kola recipe by Priya Aravind at BetterButter
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Ingredients: Small onions - 10- chopped; Big onion - 1 chopped; Tomatoes - 1 - big - chopped; Green chilli - 3; Garlic pods - 7 - chopped; Ginger - 1 small piece; Tamarind pulp - 1/2 cup; Salt to taste; To Temper; Gingely oil - 3 tbsp; Cumin - 1tsp; Mustard seeds - 1tsp; Fennel - 1tsp; Hing - 1tsp

Ingredients Serving: 4

Small onions - 10- chopped
Big onion - 1 chopped
Tomatoes - 1 - big - chopped
Green chilli - 3
Garlic pods - 7 - chopped
Ginger - 1 small piece
Tamarind pulp - 1/2 cup
Salt to taste
To Temper
Gingely oil - 3 tbsp
Cumin - 1tsp
Mustard seeds - 1tsp
Fennel - 1tsp
Hing - 1tsp

Instructions

Pressure cook the kizhangu for 4 whistes and remove the peel and smash it with tamarind pulp. There might be some itichiness while eating this kizhangu. Check it, if your feeling, then add little bit more tamarind pulp. As it will remove the itichiness
Take a kadai. Add oil. Temper it with the things given under temper. Now add onions, garlic, ginger and green chilli. Saute for 2 mins.
Now add tomatoes and salt and tumeric. Saute well till the tomatoes are smashed.
Now , add the kizhangu paste and mix well. Add 1/2 cup water. Bring to a boil.
Now, keep the stove in sim, for 20 minutes, with little bit of stirring in between so that it doesn't get burned. After 20 min, the oil will leave sides. Now switch off the stove.

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