Ingredients
0
Instructions
Cooking Steps
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