This is a Chettinadu delicacy which goes very well with rice,idly and spongy dosas,the speciality of the kulambhu is slightly watery,unlike other varieties.Now off to the recipe.......
Ingredients
| Ingredient | Quantity |
|---|---|
| Mung beans/paasipayaru | 1/2cup |
| Shallots/chinna vengayam | 1/2cup(roughly chopped) |
| Tomato(chopped) | 2nos. |
| Garlic/poondu | 1/4cup(sliced) |
| Chilly powder/milagai podi | 11/2tsp |
| Coriander powder/dhania podi | 1tsp |
| Turmeric powder | 1/8tsp |
| Tamarind/puli | big gooseberry size |
| Coconut (grated) | 3tbs |
| Salt | to taste |
| Oil | as needed |
| Ingredient | Quantity |
|---|---|
| Mustard seeds/kadugu | 1/2tsp |
| Fennel seeds/sombhu | 1/2tsp |
| Garlic(crushed) | 2-3 cloves |
| Curry leaves/karivepillai | 1sprig |
Method
- Grind the coconut to a fine paste,soak the tamarind in water and take the extract.Add 1 cup of water and dilute it and set it aside.
- Dry roast the mung beans in a pan till a nice aroma comes out and the color changes slightly.Pressure cook it for a whistle.
- In a pan add the tamarind water,shallota,garlic,chilly powder,coriander powder,turmeric powder and salt,boil it for 5 minutes or till the raw smell disappears.
- Now add the cooked mung beans and cook it for one boil,then add the coconut paste and cook it for couple of minutes.
- In another heat up the oil,crackle the mustard seeds and fennel theh add the crushed garlic and curry leaves.Add it to the kulambhu and put off the fire.
- Kulambhu is ready.
Enjoy....................................................................
- This kulambu tastes good with shallots and instead of mung bean,red chori can be used.
- The kulambu is slightly watery so it is called as paasipayaru thanni kulambu and instead of coconut paste,coconut milk can be used.
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