Pedi karunai masiyal

      This dish best to eat with Rasam ,My mom is specialist in it but i couldn't learn it from her ,this one i learn it from our cook Pavur  she is awesome cook she taught me so many things she have so much patience i never learnt cooking from one person i was taught cooking by so many people i feel they are best in doing it, i even learnt so many north Indian dishes from various bloggers

Ingredients:

1. Pedi karunai 250 gm
2. Tamarind lemon size
3. small onion 10 nos
4. red chili 2
5. sambar powder 3 tsp
6. oil 2 tsp
7. mustard seeds 1tsp
8. urud dal, fenugreek seeds 1/2 tsp each
9.  turmeric powder 1/2 tsp
10. asafotida a pinch
11. curry leaves 10 nos

Method:

• Pressure cook the pedi karunai and then peel the skin it should be very soft
• After peeling the skin mash it 
• Extract tamarind juice
• In the frying pan add oil followed by mustard,urud dal,fenugreek seeds,curry leaves,asafotida,red chili and chopped small onion
• fry them until onion become golden brown
• now pour the tamarind juice in the same frying pan and add turmeric powder,salt to it
•  once it start boiling,add the mashed karunai kilangu 
• let it cook in slow flame until all the tamarind juice absorbed and it start to become thick
• now our masiyal is ready 

if  we want it  dry roast add little oil keep roasting in slow flame