Passipayaru Kulambu/Mung beans in Tamarind Sauce

The theme for the second week of blogging marathon #27 is traditional dishes and today recipe is a healthy kulambhu with mung beans.
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

For the tempering

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.

Serve it with rice along with papad and poriyal.

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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