Manila Tamarind, also called as Kodukkai Puzhi in Tamil, is a unique summer fruit. I tried three different recipes with this Sweet Tamarind and all of them turned out to be very tasty. And the dry curry, which follows, is a very tasty recipe.
Oil – 2 tsp
Cumin Seed (Jeera) – ¾ tsp
Cinnamon (Dalchini / Pattai) – 1 inch piece
Star Anise – 1
Onion – 1 (chopped)
Green Chilli – 1 (cut into half)
Ginger Garlic Paste – 1 tsp
Potato (Peeled and Diced) – 1 cup
Tomato – 1 No (finely chopped)
Green Peas – ¼ cup
Sweet Tamarind (Peeled and deseeded) – 1 cup
Red Chilli Powder – ¾ tsp
Chole Masala – 1 tsp
Turmeric (Haldi) Powder- ¼ tsp
Garam Masala – ¼ tsp
Cilantro (Dhania Leaves) – 2 tbsp (chopped)
Salt to taste
Dry Mango Powder – ¼ tsp
Lemon Juice – ½ tsp
Heat the Oil in a pan. Add Dalchini and Star Anise. After 30 seconds, add Jeera. When Jeera starts crackling, add Onion, Green Chilli and the Ginger Garlic Paste. Stir cook till the raw smell of Ginger Garlic Paste goes away.
Add Green Peas, Potato and the Manila Tamarind (Kodukkai Puzhi). Stir for a minute.
Add 1 cup of water, salt and Turmeric Powder. Cover and simmer for 6 to 8 minutes.
Add Tomato, Garam Masala and Chilli Powder.
When the vegetable are cooked 60 percent, add Lemon Juice, Mango Powder and Dhania Leaves. Mix it.
Allow to cook for another 30 seconds and transfer to a serving bowl.