Kollu Puli Kuzhambu Recipe - Horsegram In A Tangy Gravy

Step 1: To begin making the Kollu Puli Kuzhambu, soak horse gram dal in a sufficient amount of water for a couple of hours

Step 2: After 2 hours, pressure cook horse gram along with 1 chopped tomato, salt and the required water

Step 3: Pressure cook for 4 whistles, turn the heat to low and simmer for 20 minutes

Step 4: Turn off the heat, allow the pressure to release naturally

Step 5: Once the pressure has released naturally, open the pressure cooker and drain the horse gram and set aside

Step 6: Reserve the water for the gravy

Step 7: Place a heavy bottomed pan on low heat and add 1 teaspoon oil

Step 8: Once the oil is hot, add peppercorns, cumin seeds, coriander seeds and 5 dry red chillies

Step 9: Roast all the ingredients for 4 to 6 minutes, until you can smell the aroma of the spices

Step 10: Once they are roasted, add few curry leaves, peeled shallots, grated coconut, garlic and continue to saute till the onions become soft

Step 11: Add in the cooked horse gram with tomato

Step 12: Stir all the ingredients well and turn off the flame

Step 13: Allow the ingredients to cool and grind to chutney consistency with adequate salt

Step 14: Kollu chutney or horse gram chutney is ready

Step 15: The process of making this to a puli kuzhambu starts from here

Step 16: This chutney is the base for the Puli Kuzhambu

Step 17: To make the Puli Kuzhambu, in a bowl, add the prepared tamarind water, the ground kollu tomato chutney along with the water it was cooked in

Step 18: The kuzhambu should be thin

Step 19: Slice the remaining shallots and break the remaining chillies into pieces

Step 20: In an earthenware pot, add 2 teaspoon of oil and add the shallots, broken red chillies, turmeric powder and asafoetida

Step 21: Alternatively if you do not have an earthenware pot, use can make it in a saucepan

Step 22: Once the onion turns pink, add the tamarind horse gram kuzhambu mixture and simmer for 15 minutes till the gravy thickens and raw smell of tamarind goes

Step 23: Meanwhile in a tadka or tempering pan, add a teaspoon of oil

Step 24: Once the oil is hot, add mustard seeds

Step 25: Add 2 finely chopped shallots and fry till they are golden brown

Step 26: Now add the curry leaves and turn off the tadka pan

Step 27: Pour the tempering over the Kollu Puli Kuzhambu and turn off the heat

Step 28: Your tangy Kollu Puli Kuzhambu is ready to be served

Step 29: Serve Kollu Puli Kuzhambu along with hot Steamed Rice, Carrot Poriyal and Elai Vadam for a comforting weekday lunch

Step 30: You can also serve Kollu Puli Kuzhambu along with Ragi Mudde for a super healthy lunch for Diabetics