One of my favourite kuzhambu is kondaikadalai kara kuzhambu which my mom makes delicious. That is sitting in my To Do list and I wish to post it soon. Whenever I made that kuzhambu somehow I always forget to click it :-) This time it was too funny that I wanted to use kondaikadalai but it was not in my pantry :-) Then I changed my mind to make kollu kuzhambu. Couple of months back my friend Sangeetha bought kollu for me from Indian store and I have posted "Kollu Sundal", "Kollu Rasam", "Kollu Podi" & "Kollu Ennai Kathirikkai Kuzhambu". This kollu kuzhambu was excellent and wow.....Still I just could not come out of the taste :-)
INGREDIENTS:
Kollu / Horse gram - 2 cups
Onion - 1 big finely chopped
Tomato - 1 cut into pieces
Red Chilli Powder - 1 tbsp
Coriander Powder - 2 tbsp
Turmeric powder - 1/4 tsp
Cumin Powder - 1/4 tbp
Tamarind - small lemon sized
Salt - as needed
To temper:
Oil - 2 tsp
Mustard seeds - 1/4 tsp
Fenugreek seeds - 3/4 tsp
Curry leaves - few
Asafoetida - a pinch
To grind:
Grated coconut - 1/2 cup
Fennel seeds - 1 tbsp
Poppy seeds / kuskus - 1/2 tbsp
HOW TO MAKE:
Soak kollu over night or 5 to 6 hours. Wash well and pressure cook by adding 3 cups of water along with little salt. Allow 5 to 6 whistles. Meanwhile soak tamarind in a cup of water for 20 mins. Extract the juice and keep aside. Once the steam released strain the water from the kollu.
Heat oil in a kadai splutter mustard seeds add fenugreek seeds. Add asafoetida and chopped onions. Add curry leaves. Fry onions until it turn transparent. Add tomato pieces. Saute well and add red chilli powder, coriander powder, cumin powder and turmeric powder.
Blend well and add cooked kollu. Mix well and add the tamarind juice. Add little water as you needed the consistency. Add needed salt and remember salt been added along with kollu when pressure cooked. So check and add as needed. Allow to boil.
Meanwhile in a mixie / blender add grated coconut, fennel seeds and poppy seeds. Make a fine paste of it by adding little water. When the kuzhambu boiling add grounded coconut paste.
Mix well and cook let it boil. Cook for 10 more mins and adjust consistency as you need by adding water at this time. I made it like thick gravy kind off. Turn off the stove and add a tsp of sesame oil on the top.
Serve with hot rice and any poriyal or kootu. This kuzhambu will be very tasty on the next day :-)
TIPS:
Follow the same method and add kondaikadalai, kidney beans, black eyed beans instead kollu.
Poppy seeds is an optional and you can skip it.
My mom cooks kuzhambu without adding grounded coconut paste. Can be tried that too.
If you like mild sweet taste add a tsp of grated jaggery before turn off the stove.
Sometimes we may forget to soak kollu, if so pressure cook and allow 10 to 12 whistles.
For horse gram dal sprouts, wash and soak horse gram overnight and drain the water completely. Keep cover for 2 to 3 days for sprouting.
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