Karunai kizhangu : 2 nos
Cooked toor dal : 1 tbsp
Tamarind water : 2 tbsps
Grated coconut : 1 1/2 tbsps
Grated ginger : 1/2 tsp
Green chillies : 3 nos
Wash and pressure cook the karunai kizhangu for 4 whistles.
Allow it to cool, Peel the skin and mash well.
Add it to the tamarind water along with turmeric powder,asafoetida,salt and let it boil till the raw smell of tamarind goes away.
Grind coconut,ginger,green chilly to a fine paste.
Add the coconut paste,cooked toor dal to the boiling mixture and mix well.
Cook well until it reaches masiyal consistency..
Heat 1 tbsp oil in a kadai,add mustard seeds ,1 broken red chilly,curry leaves and fry.
Add it to the masiyal and mix.