Nellai paruppu kulambu recipe

INGREDIENTS:

1. Pigeon pea - 1 cup
2. Shallot (sambar onion) - a handful
3. Garlic - 2 clove
4. Green chili - 3
5. Coconut - 1 wedge  or little
6. Tomato - 2
7. Turmeric powder - 1/4 teaspoon (tsp.)
8. Tamarind - turkey berry size.
9. Cumin seed - 1/2 teaspoon (tsp.)
10. Curry leaf - 1 sprig
11. Salt - as needed
12. -- For Tempering --
    1. Mustard seed - 1/4 teaspoon (tsp.)
    2. Split black gram - 1/4 teaspoon (tsp.)
    3. Curry leaf - 1 sprig
    4. Asafoetida powder - a pinch
    5. Chopped Shallot (sambar onion) or onion - 2 tablespoon (tbsp.) or as needed
    6. Oil - as needed

PREPARATION:

1. In blender or mixer grind coconut, green chili, cumin seed, 1 sprig of curry leaf  coarsely. (do not add water you can use mortar and pestle as well).
2. In 1/4 cup of water soak the tamarind for 15 minutes and get thick tamarind juice.
3. In a pressure cooker add pigeon pea, tomato, shallot (sambar onion), turmeric powder, salt, water as needed and pressure cook until the pigeon pea is well cooked.
4. Once the pressure is gone. add tamarind juice, ground powder and bring to boil once and keep it aside.
5. In pan heat oil add mustard seeds, split black gram, curry leaves, asafoetida powder once the mustard seeds stop splattering add onion and sauté until they turn translucent (golden brown). Add this to the paruppu kulambu and serve

NOTES:

1. Goes well with plain rice.