Manila Tamarind or Kodukka Puzhi is a seasonal fruit in summer. It can be used to make curry and pickle. People have a general opinion that Kodukka Puli is to be eaten raw only. But, it can be used in making very tasty curries and pickles.
Manila Tamarind (Kodukka Puzhi) – 1 cup
Tamarind Pulp – 3 tbsp
Chilli Powder – 2 tsp
Asafoetida (Hing) – ¼ tsp
Turmeric (Haldi) Powder – ¼ tsp
Roasted Fenugreek (Methi) Powder – ¼ tsp
Gur (Jaggery) – 1 tsp
Salt to taste
Oil – 3 tbsp
Mustard Seed – ¾ tsp
Remove the seed from the manila tamarind (Kodukka Puli).
Heat the Oil in pan. Add Mustard Seeds and allow it to crackle. Add Hing.
Add Imli Pulp. Cook for a minute.
Add Chilli Powder, Haldi Powder, Roasted Methi Powder, Salt and Jaggery. Continue cooking for a couple of minutes.
Add the Manila Tamarind.
Cook in low to medium flame till the Manila Tamarind becomes soft.
Switch off the flame. Allow to cool.
Enjoy the pickle with Curd Rice, Roti, Dal Rice, Chappati etc.
It can be stored in the refrigerator for more than a month.