Cut kappanga into medium sized chunks.
Cook dhal separately and keep it aside. 3)Place kappanga in a vessel along with turmeric powder, chilly powder, a little salt and water and cook till half done. 4)Meanwhile, grind together coconut, cumin seeds and small onions into a fine paste. 5)Add sliced tomatoes along with the coconut paste and cooked dhal into the vessel and mix well. 6)Simmer for sometime till cooked well. 7)Remove from flame. 8)Splutter mustard seeds and fenugreek seeds and sautT red chillies and curry leaves in oil in a frying pan. You can also fry chopped small onions at this stage. 9)Add the above tempering into the vessel and mix well. 10)Cover the vessel to lock that ravishing flavour. Though I¦ve used tomatoes here, you can also substitute it with pure black tamarind (Puli) or mangoes according to your liking... and accordingly, the colour and the texture of this curry is subject to change. On a personal view, use black tamarind for optimum results.
And here, as the title suggests, I¦ve used Kappanga as the main ingredientasomething which tops on nutritional fronts too along with adding a sweet factor to the fairly sour currya. However, you can use other mushy veggies like Vellarikka or Kumbalanga too along with Drumsticks to work up another versiona.
After all, as u know, recipes are just guidelines that you can improvise upon or simply do a mishmash according to your tastes and moods and you'd definitely come up with somethingaprobably something very spectacular and pioneeringa something, you can eventually pass on to your offspring to relish ona. All these, if it turns successful of coursea:)
So, on that optimistic note, happy cooking!!!!