Nellai paruppu kuzhambu recipe

INGREDIENTS:

1. Pigeon pea - 1 cup
2. Chopped indian brinjal - 2
3. Chopped drumstick - 1
4. Chopped raw mango pieces - 2
5. Chopped Potato - 1
6. Slit green chili - 2
7. Chopped shallot (sambar onion) - 10
8. Chopped tomato - 1
9. -- Grind to paste --
   1. Shredded coconut - 1 cup
   2. Dry chili - 5
   3. Cumin seed - 1 teaspoon (tsp.)
   4. Turmeric powder - 1/2 teaspoon (tsp.)
   5. Tamarind - 1 whole betel nut size
10. Oil - 3 teaspoon (tsp.)
11. Salt - as needed

PREPARATION:

1. Cook the pigeon pea in a pressure cooker to a mash by adding water as needed.
2. Grind the ingredients under the section "-- Grind to paste --" coarsely in a blender (mixer).
3. Cook the vegetables brinjal, drumstick, mango, potato, green chili, tomato in a separately by adding water as needed.
4. In a pan add cooked pigeon pea, cooked vegetables, ground coconut paste, salt to taste and bring to boil and remove from heat.
5. In a pan heat oil. Add curry leaves, shallot. Once the shallot turns translucent (golden brown) add to the paruppu kuzhambu. Mix well and serve.

NOTES:

1. Goes well with plain rice with ghee.