Dal Makhni

Ingredients:

• Whole urad dal with skin – 100 g
• Red kidney beans – 100 g
• Tomato (finely chopped) – 3
• Chili powder – ¾ Table spoon
• Coriander powder – ½ Table spoon
• Cumin powder – ½ Tea spoon
• Cumin seeds – 1 Table spoon
• Ginger and garlic paste – 2 Table spoons
• Unsalted butter – 50 g
• Fresh cream – 20 ml
• Canola oil – 2 Table spoons
• Mustard seeds – 1/8 Tea spoon
•  Coriander leaves for garnishing

Method:

• Soak urad dal and red kidney beans over night in water. Discard soaked water and rinse them well in fresh water.
• Cook them with little salt and water. Keep it aside.
• Puree tomato and keep aside.
• In a frying pan, heat oil. When the oil is in medium heat add mustard seeds and cumin seeds. When they pop up add ginger - garlic paste and tomato puree. Toss them well.
• Add chili powder, coriander powder, cumin powder and salt. Cook these mixtures on a medium heat until oil separates.
• Add cooked dal mixture, butter, a cup of water, adjust salt and cook for about 20 minutes on a low heat. Add fresh cream and continue to cook for few minutes. Turn off heat.
• Garnish with coriander leaves.
• It can be served warm with chapati, poori, and rice.

Watercress Koottu

Watercress is one of the gifted greens to mankind. Nowadays it is popular due to it’s anti – cancer property. It has a peculiar peppery taste, so I tried these greens with mung dal (paasi paruppu) and coconut. It tasted very good. It’s nutritional and other properties are here.

Ingredients:

• Watercress -1 bunch
• Mung dal – 150 g
• Grated coconut (grind to a fine paste) – 2 Tablespoons
• Canola oil – 1 Teaspoon
• Mustard seeds – ¼ Teaspoon
• Split urad dal – ½ Teaspoon
• Dried red chili - 1
• Turmeric powder – ¼ Teaspoon
• Salt as needed
• Coriander leaves for garnishing

 Method: 

• Wash mung dal with water and keep aside.
• Wash Watercress to remove adhering soil. Trim the leaves with stem about two inches and reserve for cooking. Discard the bottom semi hard stem.
•  Heat oil in a frying pan and add mustard seeds. When they pop up add urad dal. Fry till dal is slightly brown.
• Add mung dal, two cups of water, turmeric powder and cook until the dal is half done.
• Now add the watercress and crushed red chili.
• Cook the mixture, adjust salt and add coconut. Cook further for few seconds.
• Cook the mixture by not closing the frying pan through the whole process.
• Garnish with coriander leaves.
• It goes very well with hot rice and chapathi.

Mattar Paneer (Green peas - Fresh cheese curry)

Ingredients:

• Fresh green peas – 400 g
• Paneer (cut into cubes)– 1 pack (400 g)
• Yellow onion (medium size, finely chopped) – 2
• Tomato (finely chopped) – 2
• Chili powder – ¾ Table spoon
• Coriander powder – ½ Table spoon
• Cumin powder – ½ Tea spoon
• Cumin seeds – 1 Table spoon
• Ginger and garlic paste – 1 Table spoon
• Kasthoori methi – 1 Table spoon
• Roasted cashew – 7 nos
• Coriander leaves for garnishing
• Canola oil – 2 Table spoons
• Mustard seeds – 1/8 Tea spoon

 Method: 

• Shallow fry paneer cubes and keep aside.
• In a frying pan, heat one table spoon of oil. When the oil is in medium heat add one chopped onion chopped tomato and ginger and garlic paste. Sauté until they are slightly mashed.
• Grind them with roasted cashews into a fine paste.
• In another pan heat one table spoon of oil. When the oil is in medium heat add mustard seeds and cumin seeds. When they pop up add another chopped onion, curry leaves and a pinch of salt. Sauté till onion is slightly brown.
• Add ground mixer, chili powder, coriander powder, cumin powder and kasthoori methi. Toss them and add green peas. Cook until they are done.
• Add paneer cubes, a cup of water, adjust salt and cook for few minutes. Turn off heat.
• Garnish with coriander leaves.

 Note: 

• This is a kid’s friendly dish.
• It can be served warm with chapati, puri, and rice. 

Mushroom - Black eyed peas Curry

 
Ingredients:

• Mushroom – 400 g
• Black eyed peas – 100 g
• Large yellow onion (finely chopped) – 1
• Tomato (finely chopped) – 1
• Chili powder – ¾ Table spoon
• Coriander powder – ½ Table spoon
• Turmeric powder – ¼ Teaspoon
• Cumin seeds – 1 Table spoon
• Ginger and garlic paste – 1 Table spoon
• Fennel seeds – 1 Tablespoon
• Poppy seeds – ½ Teaspoon
• Grated coconut – 1 Tablespoon
• Cinnamon (small piece), cardamom, clove – each 2
• Canola oil – 2 Tablespoons
• Mustard seeds – ¼ Teaspoon
• Curry leaf - 1
• Coriander leaves for garnishing

 Method:

• Soak black eyed peas in water for about 4-5 hours. Drain soaked water and wash it with fresh water thoroughly. Pressure cook with little amount of water and a pinch of salt and keep aside.
• In a vessel, heat one tablespoon of oil. When the oil is in medium heat add half of the chopped onion and Sauté till they are slightly soft.
• Grind sautéed onion with fennel, cinnamon, cardamom, cloves, coconut and poppy seeds.
• In another vessel heat one tablespoon of oil. When the oil is in medium heat add mustard seeds and cumin seeds. When they pop up add another half of chopped onion, curry leaves and a pinch of salt. Sauté till onion is slightly brown.
• Add ginger and garlic paste, tomato, chili powder, coriander powder and turmeric powder. Sauté till tomato is slightly mashed.
• Add mushroom and cook until they are half done. Add cooked black eyed peas with its water.
• Add ground mixture, mix and cook till it is done.
• Garnish with coriander leaves.
• Serve warm with steamed rice or idly or dosa or roti.

Thatta Payir or Karamani Kuzhambu (Cowpea Curry)

Ingredients:

• Cowpea (Thatta Payir or Karamani) – 200 g
• Onion – 1
• Tomato – 1
• Tamarind – 1 Table spoon
• Garlic cloves – 10
• Fenugreek seeds – ½ Tea spoon
• Turmeric powder – ¼ Tea spoon
• Red chili powder – ½ Table spoon
• Coriander powder - ½ Table spoon
• Grated coconut (ground) – 1 Table spoon
• Oil – 2 Table spoon
• Mustard seeds – ¼ Tea spoon
• Cumin seeds – ½ Tea spoon
• Urad dal - ½ Tea spoon
• Salt to taste
• Curry leaf - 1
• Coriander leaves - few

 Method:

• Soak cowpea over night in water. Discard soaked water and rinse them well in fresh water.
• Cook them with little salt and water. Keep it aside.
• Chop onion and tomato.
• Soak tamarind in 100 ml water and extract juice.
• Heat oil in a vessel and add mustard seeds. When they pop up add fenugreek seeds, urad dal, cumin seeds and slightly crushed garlic cloves. Sauté them well.
• Add onion and a pinch of salt. Fry till onion is slightly brown.
• Add tomato, curry leaves, tamarind juice, turmeric powder, red chili powder and coriander powder. Mix and cook them well.
• Now add cooked cowpea with its water. Adjust salt, add enough water for the gravy and cook the mixture until it is done.
• Add ground coconut, cook few seconds and turn off heat.
• Garnish with coriander leaves.
• It goes very well with steamed rice.

Okra in Spicy Tamarind Sauce (Vendakkaai Pulikkuzhambu)

Ingredients:

• Okra – 6 numbers
• Onion – 1
• Tomato – 1
• Garlic cloves - 5
• Tamarind – 3 Tablespoons
• Oil – 1 Tablespoon
• Mustard seeds – ¼ Teaspoon
• Fenugreek seeds – ¼ Teaspoon
• Black gram seeds - ¼ Teaspoon
• Curry leaf – 1
• Coriander leaves for garnishing
• For grinding:
• Coconut (grated) – 1 Tablespoon
• Cumin seeds – ½ Teaspoon
• Fennel seeds – ½ Teaspoon
• Poppy seeds – ½ Teaspoon
• Coriander seeds – ½ Teaspoon
• Dried red chili – 1
• Peppercorns – 6 numbers

 Method:

• Wash okra and cut them into ¼ inch pieces.
• Chop onion, tomato and garlic cloves.
• Soak tamarind in 100 ml water and extract juice.
• Dry roast and grind the ingredients (listed under for grinding) into fine paste with required amount of water.
• In a wide pan, heat oil and add mustard seeds. When they pop up add fenugreek seeds and black gram seeds. Sauté till you can feel the fenugreek smell.
• Add onion and a pinch of salt. Fry till onion is slightly brown.
• Add tomato, garlic cloves, curry leaves, tamarind juice and turmeric powder.
• Mix and cook them well.
• Add ground paste, enough water and cook till it is done.
• Garnish with coriander leaves.
• Serve with steamed rice.

Sending this to Sanyukta's A Visual Treat

Inji Kuzhambu (Ginger root and Toor dal Curry)

Ingredients:

• Ginger root – two inch piece (app. 50 g)
• Toor dal – a handful
• Onion - 1
• Garlic cloves – 10 nos
• Dried red chili - 1
• Cumin seeds – 1 Table spoon
• Fenugreek seeds – ¼ Tea spoon
• Coriander seeds – 2 Table spoon
• Tamarind paste – 2 Table spoon
• Oil – 1 Table spoon
• Mustard seeds - ¼ Tea spoon
• Curry leaves
• Coriander leaves for garnishing

 Method:

• Grind ginger root, red chili, coriander seeds and cumin seeds together and keep aside.
• Cook toor dal with a cup of water and keep aside.
• Extract juice from tamarind.
• Chop onion and garlic cloves.
• Heat a table spoon of oil in a pan and add mustard seeds. When they pop up add fenugreek seeds, onion, garlic cloves and a pinch of salt. Fry till onion is slightly brown.
• Add curry leaves, ground paste and sauté till raw smell disappears.
•  Add tamarind juice, turmeric powder, cooked dal and a cup of water.
• Adjust salt and cook them well.
• Garnish with coriander leaves.
• Serve warm with rice.
• Add a table spoon of ghee for kids.

Note:

• This is an excellent recipe to treat cold, cough and stomach problems.

Palak Paneer (Spinach and Fresh cheese)

Ingredients:

• Fresh spinach – 1 bunch
• Paneer (fresh cheese) – 450 g
• Onion – 1
• Tomato – 1
• Red chili powder – ½ Tablespoon
• Cumin powder – 1 Teaspoon
• Coriander powder – 1 Teaspoon
• Ginger and garlic paste – 1 Teaspoon
• Salt as needed
• Nutmeg powder – ¼ Teaspoon
• Kasthoori methi – 1 Teaspoon
• Whole garam masala (clove, cinnamon & cardamom) – each 1
• Fresh cream – 2 Tablespoon (optional)

Method:

• Wash spinach leaves and trim one inch stem end.
• Boil 500 ml of water in a bowl, add spinach leaves and turn off heat.
• Leave it for 10 to 15 mins, remove leaves, cool and puree.
• Cut paneer into small cubes. Heat a dosa pan over medium heat, shallow fry paneer cubes for about 3 mins and keep aside.
• Heat a kadai over medium high heat, add a tablespoon of oil. Add mustard seeds, when they pop up, add whole garam masala, chopped onion and a pinch of salt. Saute till onion is slightly brown.
• Add chopped tomato, ginger and garlic paste, all powders, sauté and cook till tomato is fully mashed.
• Add spinach puree, remaining salt and a cup of water. Cook them by not closing the lid.
• Add paneer cubes, crushed kasthoori methi and cook till it is done.
• Adding fresh cream is optional.
• Serve with Chapati or rice.

Sprouted Horse gram - Fenugreek and Bottle gourd Curry

Ingredients:

• Bottle gourd -1
• Horse gram – 100 g
• Fenugreek seeds – 1 Tea spoon
• Onion – 1
• Tomato – 1
• Garlic cloves – 5
• Sambar powder – ½ Table spoon
• Turmeric powder – ¼ Tea spoon
• Mustard seeds - ¼ Tea spoon
• Salt as needed
• Oil - 1 Table spoon
• Curry leaves – few
• Coriander leaves

 Method:

• Soak horse gram and fenugreek separately in water for 8 to 12 hours, drain soaked water, wash with fresh water and cover them with wet cloth. In between rinse them with fresh water twice a day. In 24 hours they start sprouting. In the second day the sprouts are ready to use, so carefully wash the sprouts with fresh water by not breaking the tiny sprouts. Drain excess water and spread them in a clean plate.
• Cook them with little water and grind to course paste and keep aside..
• Chop bottle gourd, onion and tomato.
• Heat oil in a vessel and add mustard seeds. When they pop up add onion and a pinch of salt. Fry till onion is slightly brown.
• Add bottle gourd, tomato, curry leaves, turmeric powder and sambar powder. Mix and cook them well.
• Now add ground horse gram – fenugreek sprouts, required amount of water for the gravy and crushed garlic cloves. Adjust salt and cook the mixture until it is done (in a slow flame).
• Garnish with coriander leaves.

 Note:

• This is an excellent recipe to reduce weight.
• Since it is summer and horse gram is said to be heat producing…i have used fenugreek to compensate the total heat….the curry was delicious and sure you will like it.

Paasippayaru (Whole Green Gram) Kuzhambu

Ingredients:

• Whole green gram – 150 g
• Onion – 1
• Tomato – 1
• Tamarind – 1 Table spoon
• Garlic cloves – 10
• Fenugreek seeds – ½ Tea spoon
• Turmeric powder – ¼ Tea spoon
• Red chili powder – ½ Table spoon
• Coriander powder - ½ Table spoon
• Oil – 2 Table spoon
• Mustard seeds – ¼ Tea spoon
• Salt
• Curry leaves
• Coriander leaves

 Method:

• Soak whole green gram over night in water. Discard soaked water and rinse them well with fresh water.
• Cook them with little salt and water. Keep it aside.
• Chop onion and tomato.
• Soak tamarind in 100 ml warm water and extract juice.
• Heat oil in a vessel and add mustard seeds. When they pop up add fenugreek seeds and slightly crushed garlic cloves. Sauté them well.
• Add onion and a pinch of salt. Fry till onion is slightly brown.
• Add tomato, curry leaves, tamarind juice, turmeric powder, red chili powder and coriander powder. Mix and cook them well.
• Now add cooked green gram with its water. Adjust salt and cook the mixture until it is done.
• Garnish with coriander leaves.

Milagu Kuzhambu

 Ingredients:

• Black pepper – 1 Table spoon
• Onion - 1
• Garlic cloves – 15 nos
• Tomato – 1 large
• Cumin seeds – 1 Table spoon
• Fenugreek seeds – ¼ Tea spoon
• Tamarind paste – 1 Table spoon
• Curry leaves
• Oil – 1 Table spoon
• Mustard seeds - ¼ Tea spoon
• Coriander leaves for garnishing

 Method:

• Grind black pepper and cumin seeds together and keep it aside.
• Extract juice from tamarind.
• Chop onion, tomato and garlic cloves.
• Heat a table spoon of oil in a pan and add mustard seeds. When they pop up add fenugreek seeds, onion, garlic cloves and a pinch of salt. Fry till onion is slightly brown.
• Add tomato and curry leaves, sauté till tomato is completely mashed.
• Add tamarind juice, turmeric powder, ground mixture and two cups of water.
• Adjust salt and cook them well.
• Garnish with coriander leaves.
• It goes very well with steamed hot rice.

Broccoli Paruppu Kuzhambu

Ingredients:

• Broccoli -1 large flower head
• Toor dal – 150 g
• Onion – 1
• Tomato – 1
• Garlic cloves – 3
• Kuzhambu podi (Sambar powder) – ½ Table spoon
• Turmeric powder – ¼ Tea spoon
• Salt
• Curry leaves – few
• Coriander leaves

 Method:

• Cook toor dal with water and keep it aside.
• Chop broccoli (into small florets), onion and tomato.
• Heat oil in a vessel and add mustard seeds. When they pop up add onion and a pinch of salt. Fry till onion is slightly brown.
• Add broccoli, tomato, curry leaves, turmeric powder and kuzhambu podi (Sambar powder). Mix and cook them well.
• Now add cooked toor dal, required amount of water for the gravy and crushed garlic cloves. Adjust salt and cook the mixture until it is done (in a slow flame).
• Garnish with coriander leaves.

Note:

• It goes very well with steamed rice, idly, dosa and chapati.

Sundal Kuzhambu

Ingredients:

• Sundal (White chick peas) – 150 g
• Onion – 1
• Tomato – 1
• Ginger and garlic paste – 1 Table spoon
• Curry masala powder – ½ Table spoon
• Turmeric powder – ¼ Tea spoon
• Coriander powder – ½ Table spoon
• Cumin seeds – ½ Table spoon
• Fennel seeds - ½ Table spoon
• Poppy seeds - ½ Table spoon
• Ginger and garlic paste – 1 Table spoon
• Kasthoori methi – 1 Table spoon
• Whole garam masala (clove, cinnamon, cardamom)
• Oil
• Salt
• Curry leaves – few
• Coriander leaves

 Method:

• Soak chick peas 5- 6 hrs in water. Discard soaked water and rinse them well in fresh water.
• Cook them with little water and keep it aside.
• Grind together cumin seeds, fennel seeds, poppy seeds and a handful of cooked chick peas into coarse paste.
• Chop onion and tomato.
• Heat oil in a vessel and add mustard seeds. When they pop up add whole garam masala, onion and a pinch of salt. Fry till onion is slightly brown.
• Add tomato, ginger and garlic paste, coriander powder, curry leaves, turmeric powder, kasthoori methi and curry masala powder. Sauté till raw smell disappears.
• Now add ground mixture required amount of water for the gravy and cooked chick peas. Adjust salt and cook the mixture until it is done (in a slow flame).
• Add fresh cream (one table spoon) if you like.
• Garnish with coriander leaves.
• Serve with hot rotis or steamed rice.

Venpongal and Carrot Sambar

 Venpongal:
 Ingredients:

• Raw rice – 1 cup
• Mung dal – ¼ cup
• Peppercorns – 1 Table spoon
• Cumin seeds – 1 Table spoon
• Asafoetida - pinch
• Curry leaves
• Water – 4 cups
• Cashew nuts - 1 Table spoon
• Ghee
• Salt

 Method:

• Soak rice and mung dal in water for about 20 mins.
• Drain soaked rice and dal. Cook them in a pressure cooker by adding four cups water and required amount of salt.
• In a separate vessel, heat one table spoon ghee and fry cashew nuts, peppercorns, cumin seeds, asafoetida and curry leaves.
• Mix this with cooked rice and dal.
• While serving, add two table spoon ghee over pongal.

 Carrot Sambar:
 Ingredients:

• Carrot -2 nos
• Toor dal – 150 g
• Onion – 1
• Tomato – 1
• Garlic cloves – 3
• Sambar powder – ½ Table spoon
• Turmeric powder – ¼ Tea spoon
• Tamarind pulp – 1 Table spoon
• Salt
• Curry leaves – few
• Coriander leaves

 Method:

• Cook toor dal with water and keep it aside.
• Chop carrot, onion and tomato.
• Extract juice from tamarind pulp.
• Heat oil in a vessel and add mustard seeds. When they pop up add onion and a pinch of salt. Fry till onion is slightly brown.
• Add carrot, tomato, curry leaves, turmeric powder, sambar powder and tamarind juice. Mix and cook them well.
• Now add cooked toor dal, required amount of water for the curry and crushed garlic cloves. Adjust salt and cook the mixture until it is done (in a slow flame).
• Garnish with coriander leaves.

Brussels sprout Paruppu Kuzhambu and Awards

Ingredients:

• Brussels sprout - 8 nos.
• Toor dal – 150 g
• Onion – 1
• Tomato – 1
• Garlic cloves – 3
• Kuzhambu podi (Sambar powder) – ½ Table spoon
• Turmeric powder – ¼ Tea spoon
• Salt
• Curry leaves – few
• Coriander leaves

 Method:

• Cook toor dal with water and keep it aside.
• Chop Brussels sprout, onion and tomato.
• Heat oil in a vessel and add mustard seeds. When they pop up add onion and a pinch of salt. Fry till onion is slightly brown.
• Add Brussels sprout, tomato, curry leaves, turmeric powder and kuzhambu podi (Sambar powder). Mix and cook them well.
• Now add cooked toor dal, required amount of water for the gravy and crushed garlic cloves. Adjust salt and cook the mixture until it is done (in a slow flame).
• Garnish with coriander leaves.

Note:

• It goes very well with rice, idly, dosa and chapati.

I sincerely appreciate Nithu Bala and Praniskitchen for passing these beautiful awards. I would like to share these awards with all my blogger friends.

Swiss Chard Paruppu Kuzhambu

Ingredients:

• Swiss chard -1 bunch
• Toor dal – 150 g
• Onion – 1
• Tomato – 1
• Garlic cloves – 3
• Kuzhambu podi (Sambar powder) – ½ Table spoon
• Turmeric powder – ¼ Tea spoon
• Salt
• Curry leaves – few
• Coriander leaves

 Method:

• Cook toor dal with water and keep it aside.
• Chop swiss chard, onion and tomato.
• Heat oil in a vessel and add mustard seeds. When they pop up add onion and a pinch of salt. Fry till onion is slightly brown.
• Add swiss chard, tomato, curry leaves, turmeric powder and kuzhambu podi (Sambar powder). Mix and cook them well.
• Now add cooked toor dal, required amount of water for the gravy and crushed garlic cloves. Adjust salt and cook the mixture until it is done (in a slow flame).
• Garnish with coriander leaves.

Note:

• It can be served with plain rice, chapati or bread.

Baby corn and Paneer Curry

Ingredients:

• Canned Baby corn – 1 (400 g)
• Paneer – 1 pack (400 g)
• Onion – 2
• Tomato – 1
• Chili powder – ¾ Table spoon
• Coriander powder – ½ Table spoon
• Cumin seeds – 1 Table spoon
• Ginger and garlic paste – 1 Table spoon
• Kasthoori methi – 1 Table spoon
• Roasted cashew – 5 nos
• Roasted ground nut – 10 nos
• Coriander leaves
• Oil
• Mustard seeds

Method:

• In a vessel, heat one table spoon of oil. When the oil is in medium heat add one chopped onion and chopped tomato. Sauté till they are slightly mashed.
• Grind them with roasted cashews and ground nuts.
• In an another vessel heat one table spoon of oil. When the oil is in medium heat add mustard seeds and cumin seeds. When they pop up add another chopped onion, curry leaves and a pinch of salt. Sauté till onion is slightly brown.
• Add ginger and garlic paste, ground mixer, chili powder, coriander powder and kasthoori methi. Toss them and add canned baby corn and paneer cubes. Add required water for the gravy and cook until they are done.
• Garnish with coriander leaves.

 Note:

• It is a kid’s friendly dish.
• It can be served with chapati, puri, bread, rice and dosa.

Bottle gourd and Horse gram Curry (Suraikkaai Kollu Kuzhambu)

Ingredients:

• Suraikkaai (Bottle gourd) -1
• Kollu (Horse gram) – 150 g
• Onion – 1
• Tomato – 1
• Garlic cloves – 3
• Kuzhambu podi (Sambar powder) – ½ Table spoon
• Turmeric powder – ¼ Tea spoon
• Salt
• Curry leaves – few
• Coriander leaves

 Method:

• Soak kollu (Horse gram) over night in water. Discard soaked water and rinse them well in fresh water.
• Cook them with little water and grind to course paste. Keep it aside.
• Chop suraikkaai (Bottle gourd), onion and tomato.
• Heat oil in a vessel and add mustard seeds. When they pop up add onion and a pinch of salt. Fry till onion is slightly brown.
• Add suraikkaai (Bottle gourd), tomato, curry leaves, turmeric powder and kuzhambu podi (Sambar powder). Mix and cook them well.
• Now add ground kollu, required amount of water for the gravy and crushed garlic cloves. Adjust salt and cook the mixture until it is done (in a slow flame).
• Garnish with coriander leaves.

Note:

• Excellent dish for weight loss program and delicious too.
• It can be served with rice, idly, dosa , chapati and bread. 

Pinto Beans Pulikkuzhambu

Ingredients:

• Pinto beans – 200 g
• Onion – 1 
• Tomato – 1
• Tamarind – 1 Lemon size
• Garlic cloves – 10
• Turmeric powder – ¼ Tea spoon
• Red chili powder – ½ Table spoon 
• Coriander powder - ½ Table spoon
• Garam masala powder - ¼ Tea spoon
• Fine coconut paste – 25 g
• Oil – 2 Table spoon
• Mustard seeds
• Fenugreek seeds – ½ Tea spoon
• Black gram seeds (skin removed) - ½ Tea spoon
• Salt
• Curry leaves
• Coriander leaves

Method:

• Soak pinto beans over night in water. Discard soaked water and rinse them well in fresh water.
• Cook them with little salt and water. Keep it aside.
• Chop onion and tomato.
• Soak tamarind in 100 ml water and extract juice.
• Heat oil in a vessel and add mustard seeds. When they pop up add black gram seeds, fenugreek seeds and slightly crushed garlic cloves. Sauté them well.
• Add onion and a pinch of salt. Fry till onion is slightly brown.
• Add tomato, curry leaves, tamarind juice, turmeric powder, red chili powder, coriander powder and garam masala powder. Mix and cook them well.
• Now add cooked pinto beans with its water. Adjust salt and cook the mixture.
• Add fine coconut paste and again cook for a minute with a slow flame.
• Garnish with coriander leaves.

Note:

• This pulikkuzhambu is an excellent side dish for hot plain rice during rainy days.