Tamarind (Pulli) Kodayal Recipe

Ingredients:
Tamarind Ball - a lime sized
Ash Gourd - 200 gms, cut into 1/2 inch cubes
Salt to taste
Green Chillies - 2, slit lengthwise
Jaggery - 1 tblsp, grated
Coriander Leaves - a bunch, chopped fine for garnishing

Spice Paste:
Fresh Coconut - 1 cup, grated
Oil - 1 tblsp
Dry Red Chillies - 6 to 8
Fenugreek Seeds - 1/4 tsp
White Sesame Seeds - 1 tsp
Bengal Gram Dal - 1 tblsp
Black Gram Dal - 1 tblsp
Coriander Seeds - 1 tblsp
Asafoetida Powder - 1/2 tsp

For Tempering:
Oil - 1 tsp
Mustard Seeds - 1 tsp
Black Gram Dal - 1 tsp
Red Chilli - 1, halved
Curry Leaves - a few

Method:
1. To make the spice paste, dry roast the coconut till golden and set aside.
2. Fry the remaining ingredients in 1 tblsp oil till the dals turn golden . Grind to a fine paste adding coconut, tamarind and some water. Set aside.
3. Heat 1 tsp oil and add all the ingredients for tempering. When the mustard seeds splutter, add the ash gourd, salt and 2 cups of wate. Cover and simmer till the vegetable is tender.
4. Add the green chillies, spice paste and jaggery and simmer for a few minutes for the flavours to blend.
5. Garnish with chopped coriander leaves.
6. Serve hot with rice.