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Message: <blockquote data-quote="upe" data-source="post: 5693260" data-attributes="member: 33469">Ingredients: 1 lb dalu thanakola –heeniyata kappa ganna (mewa kadanna one udenma negitala ara thanakola wala pini bindu thiyena kota…dalu thanakola nethnam mae recipe eka hariyana ekak nae)WaterIce1 tsp salt½ tsp turmeric1 medium green chili, sliced½ tbs curry powder (thuna paha)1tsp  crushed chilli flakesUmbala kada1 tbsp tamarind1 tbsp lime juiceFew curry leavesOlive oil for frying ( 2tbsp)2 garlic cloves minced1 onion slicedInstructions:1)    Blanching:-    In order to digest the thanakola, we need to blanch it first. To do this,  put the sliced thanakola into some boiling water. Keep it in the water until the leaves are tender ..around 3 min…and then strain immediately. Then put it into ice cold water for another 1 minute. This breaks down the cellulose and allows for easier digestion.2)    The malluma part: strain all the water from the thanakola and put it in a separate bowl. Add the salt, turmeric, green chili, curry powder, chilli flakes, umbala kada, tamarind juice and lime juice. Mix it well and let it stand for a couple of minutes. 3)    Put olive oil in a pan and sautee the onion, garlic and curry leaves for a few minutes. Add the kola mixture right into the pan and sautee for another 2 minutes. Do not fry for too long. That’s it…Enjoy <img src="/styles/default/xenforo/smilies/default/P.gif"  class="smilie" loading="lazy" alt=":P" title=":P    :P" data-shortname=":P" /></blockquote>

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