Kollu Kuzhambu

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Recipe

Ingredients

1/2 cup	kollu (horse gram)
1 tablespoon	tamarind paste
1 tablespoon	coriander seeds
1 teaspoon	cumin seeds
1 teaspoon	black peppercorns
2	dried red chilies
1 tablespoon	coconut oil
1 teaspoon	mustard seeds
1 teaspoon	urad dal
1 pinch	asafoetida
1 sprig	curry leaves
1 medium	onion, finely chopped
1 medium	tomato, finely chopped
1/4 teaspoon	turmeric powder
—	salt to taste
2 cups	water

Instructions

1. 1 Dry roast the kollu (horse gram) in a pan until aromatic and set aside.
2. 2 In the same pan, dry roast coriander seeds, cumin seeds, black peppercorns, and dried red chilies until fragrant.
3. 3 Grind the roasted spices into a fine powder and set aside.
4. 4 In a pressure cooker, add the roasted kollu and 2 cups of water. Cook for 3-4 whistles until soft.
5. 5 Once cooked, drain the kollu, reserving the water, and set aside.
6. 6 In a pan, heat coconut oil and add mustard seeds. Allow them to splutter.
7. 7 Add urad dal, asafoetida, and curry leaves. Sauté until the dal turns golden brown.
8. 8 Add the chopped onion and sauté until translucent.
9. 9 Add the chopped tomato and cook until it becomes soft and mushy.
10. 10 Add the ground spice powder, turmeric powder, tamarind paste, and salt. Mix well.
11. 11 Add the reserved kollu water and bring the mixture to a boil.
12. 12 Simmer for 10-15 minutes until the kuzhambu thickens to the desired consistency.
13. 13 Add the cooked kollu and mix well. Cook for another 5 minutes.
14. 14 Serve hot with steamed rice.