Kollu Kuzhambu

Ingredients

• - 250g horse gram
• - Lemon-sized tamarind
• - 2 tomatoes
• - 15 pearl onions
• - 3 tbsp sesame oil
• - 1 tsp mustard seeds
• - 1 tsp red chilli powder
• - 2 tsp coriander powder
• - 1/4 tsp turmeric
• - 1 sprig curry leaves
• - Salt to taste

Method

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. Soak tamarind: Soak marble-sized tamarind in 1 cup warm water 15 minutes. Extract pulp and strain.
3. Heat sesame oil: Heat 3 tbsp sesame oil. Add 1 tsp mustard seeds — when they pop add 1 sprig curry leaves.
4. Add shallots and garlic: Add 10 sliced shallots and 5 garlic cloves. Fry on medium heat 8 minutes until golden.
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. Add tamarind water: Pour tamarind water and the horsegram cooking liquid. Add salt. Bring to a boil.
7. Add cooked horsegram: Add the drained cooked horsegram to the kuzhambu.
8. Simmer: Cook on medium heat 10-12 minutes. Mash some horsegram against the side of the pan to thicken the gravy naturally.
9. Check consistency: Kollu kuzhambu should be thick and deeply earthy.
10. Serve: Adjust salt. Kollu kuzhambu is highly nutritious and great for digestion. Serve with steamed rice and papad.