Ingredients :

Pigeon Pea(cooked) – 2 ladle full

Tamarind – 1½ palam

Salt – ½ palam

Castor Leaves – 12 palam

Colocasia – 12 palam

Red Chillies – ¼ palam

Coriander Seeds – ½ palam

Pepper – ⅛ palam

Copra – 1 palam

Cleaned Sesame Seeds – ½ palam

Rice Flour – ½ palam

For Seasoning :

Ghee -1 palam

Red Chillies -⅛ palam

Mustard Seeds -⅛ palam

Asafoetida -2 ku.a

Method :

1. Add tamarind to 2 1/4 padis of water. Put this in a lead coated vessel and remove the seeds. Add salt and castor leaf. Adding castor leaf controls, the itching sensation caused by the root vegetables or tubers.

2. Add colocasia to the tamarind pulp along with the castor leaf and keep it on fire and boil well. After it is cooked, remove the tuber and wash it with water and remove the skin and cut it lengthwise.

3. By doing this, the itchiness of the tuber is removed. Mix 2 ladles full of boiled toor dal to the cooked tubers and close the lid.

4. Fry separately in ghee, red chillies, coriander seeds, pepper, copra, cleaned sesame seed. Grind it smoothly. Dissolve it in ¼ padi water and pour it in the curry.

5. Dissolve rice flour in little water and mix well. Add to the curry. Refer recipe no. 22 (seasoning recipe) method for seasoning.

6. Dissolve asafoetida in one-rupee coin size water and pour it in the curry.