Hyacinth bean kuzhambu recipe

INGREDIENTS:

1. Hyacinth bean (Mochai kottai) - 1 cup
2. Tamarind - 1 lemon size
3. Pigeon pea - 1 cup
4. Sambar powder - 1 teaspoon (tsp.) or as needed
5. Turmeric powder - 1/4 teaspoon (tsp.)
6. -- Grid to paste --
   1. Split bengal gram - 1 teaspoon (tsp.)
   2. Split black gram - 1 teaspoon (tsp.)
   3. Coriander seed - 1 teaspoon (tsp.)
   4. Dry chili - 3
   5. Shredded coconut - 1/2 cup
   6. Curry leaf - 5
   7. Coriander leaf - 15
7. -- For Tempering --
   1. Mustard seed - 1/4 teaspoon (tsp.)
   2. Fenugreek seed - 1/4 teaspoon (tsp.)
   3. Curry leaf - 5
   4. Asafoetida powder - a pinch.

PREPARATION:

1. Pressure cook or cook pigeon pea by adding 1 1/2 cup of water or water as needed and keep it aside.
2. Soak Hyacinth bean (Mochai kottai) overnight then cook and keep it aside.
3. Grind (ingredients under section 'Grid to paste')  split bengal gram, split black gram, coriander seed, dry chili, shredded coconut, curry leaf, coriander leaf by adding little water as possible.
4. Soak tamarind in a cup of water and take the juice.
5. In a pan add tamarind juice, sambar powder, salt to taste, turmeric powder and bring to boil.
6. Now add cooked pigeon pea, cooked hyacinth bean (Mochai kottai) continue cooking.
7. Now add the grind paste coconut paste and cook to a thick kuzhambu. Remove from heat and keep it aside.
8. In a pan heat oil; add mustard seeds, fenugreek seeds, curry leaves, asafoetida powder once the mustard seed stop splattering add this to kuzhambu and serve.

NOTES:

1. Goes well with rice.