Rhumbada Sukke

• Rhumbad – 1 cup – ( quartered & cleaned  )
• Grated Coconut  – 3/4 cup 
• Red Chillies –  5 -8 as per your spice level 
• Tamarind – 1 gooseberry  size 
• Turmeric powder – 1/4 tsp 
•  Salt to taste  

For tempering 

• Mustard seeds – 1 tsp 
• Urad dal – 1/2 tsp 
• Methi seeds – 1/4 tsp
• Oil

Method:-

After chopping – the seeds of the fruit have to be removed , they  are very tiny  and so you can remove them in two ways – either drop them in a vessel of water & wash well & drain the fruits . or you can add salt to them & keep for a while . when you see it has left water ..you can slightly crush with your palms . squeeze the water out and then winnow to remove the seeds . the fruit is ready to be cooked now 

1. Heat the oil in a kadai  and splutter mustard seeds ..Then add the urad dal & methi and let it brown ,
2. Now add the salted rhumbad & a little water . Cover & cook .
3. Grind to a coarse paste – the coconut , red chillies  , tamarind & turmeric powder adding very little or no water      
4. When the rhumbhad is almost cooked , add the coconut paste & mix well .
5. Cover & cook on low flame  stirring in between so that it gets well roasted ( bhajjunnu kadaka)You can add a little more oil if you want  or use a non-stick pan if you dont want to use much oil .  Remove from stove when done

Enjoy this with rice as a side dish  !