- The same curry can also be made with a semi-ripe mango.
- If you dont have tamarind paste, then soak a lemon sized ball of tamarind in 1/2 cup hot water for 15 minutes and squeeze out the pulp and use that in the curry.
- Coconut oil imparts a lovely depth of flavour to the dish. If you don’t have it on hand, or if you don’t like the taste of it, by all means use any other neutral flavoured cooking oil.
- The colour of the curry in the photo is somewhat darker due to the tamarind paste I’ve used, if you use the pulp, you’ll get a more golden yellow hue and the consistency turned out thicker in my case as I had approximated from Ratna’s recipe. I have adjusted the ingredients in the recipe here to get the correct consistency, which should be somewhat thinner than a thick dal.
You can find more Traditional Recipes from Karnataka by #TheKitchenDivas.
Maddur Vada by FunFoodFrolic.
Bisi Bele Bhaath Masala by WhiskAffair.
Kundapur Ghee Roast by Sinamon Tales.
Pan Fried Mysore Bonda by Archana’s Kitchen.