Kollu Kuzhambu

Method

1. 1

   Soak horsegram: Wash 1 cup kollu (horsegram). Soak overnight. Drain and pressure cook with 2 cups water for 5 whistles until soft. Save the cooking liquid — this is the flavoured stock.

2. 2

   Soak tamarind: Soak marble-sized tamarind in 1 cup warm water 15 minutes. Extract pulp and strain.

3. 3

   Heat sesame oil: Heat 3 tbsp sesame oil. Add 1 tsp mustard seeds — when they pop add 1 sprig curry leaves.

4. 4

   Add shallots and garlic: Add 10 sliced shallots and 5 garlic cloves. Fry on medium heat 8 minutes until golden.

5. 5

   Add spice powders: Add 1.5 tsp red chilli powder, 1 tsp coriander powder, 1 tsp cumin powder and half tsp turmeric. Fry 2 minutes.

6. 6

   Add tamarind water: Pour tamarind water and the horsegram cooking liquid. Add salt. Bring to a boil.

7. 7

   Add cooked horsegram: Add the drained cooked horsegram to the kuzhambu.

8. 8

   Simmer: Cook on medium heat 10-12 minutes. Mash some horsegram against the side of the pan to thicken the gravy naturally.

9. 9

   Check consistency: Kollu kuzhambu should be thick and deeply earthy.

10. 10

    Serve: Adjust salt. Kollu kuzhambu is highly nutritious and great for digestion. Serve with steamed rice and papad.