Manila Tamarind, also called as Kodukkai Puzhi in Tamil, is not easily available in big cities. One may see one or two tress occasionally. The tree grows in the villages. It is a summer fruit. After cooking, it will resemble Chole or Chick Peas.
Mustard Seed (Rai) – 3.4 tsp
Oil – 1 tbsp
Black Gram (Urad Dal) – 1 tsp
Sliced Onion – 2
Finely Chopped Green Chilli – 1
Curry Leaves – 1 strand
Kodukkai Puzhi (Manila Tamarind) – ¾ cup
Turmeric (Haldi) Powder – 1/8 tsp
Chilli Powder – ½ tsp
Amchur (Dry Mango Powder) – ¼ tsp
Grated Coconut – 2 tbsp
Cilantro (Dhania Leaves) – 1 tbsp (finely chopped)
Heat the Oil in a pan. Add Rai. When it crackles, add Urad Dal. Stir for 30 seconds. Add Onion, Green Chilli and Curry Leaves. Cook till the Onion becomes translucent.
Add the Kodukkai Puzhi, salt and Turmeric Powder. Stir cook for a couple of minutes. Sprinkle 2 to 3 tbsp of water. Mix well. Cover the pan with a lid; simmer it in low to medium flame for 8 to 10 minutes stirring in between till the vegetable become soft. If necessary, sprinkle one more spoon of water.
Add Amchur Powder and Chilli Powder. Mix well and cook for a couple of minutes more. Add Grated Coconut and Dhania. Stir cook for 30 more seconds.