This is a Chettinadu delicacy which goes very well with rice,idly and spongy dosas,the speciality of the kulambhu is slightly watery,unlike other varieties.Now off to the recipe.......
|Shallots/chinna vengayam||1/2cup(roughly chopped)|
|Chilly powder/milagai podi||11/2tsp|
|Coriander powder/dhania podi||1tsp|
|Tamarind/puli||big gooseberry size|
- Grind the coconut to a fine paste,soak the tamarind in water and take the extract.Add 1 cup of water and dilute it and set it aside.
- Dry roast the mung beans in a pan till a nice aroma comes out and the color changes slightly.Pressure cook it for a whistle.
- In a pan add the tamarind water,shallota,garlic,chilly powder,coriander powder,turmeric powder and salt,boil it for 5 minutes or till the raw smell disappears.
- Now add the cooked mung beans and cook it for one boil,then add the coconut paste and cook it for couple of minutes.
- In another heat up the oil,crackle the mustard seeds and fennel theh add the crushed garlic and curry leaves.Add it to the kulambhu and put off the fire.
- Kulambhu is ready.
- This kulambu tastes good with shallots and instead of mung bean,red chori can be used.
- The kulambu is slightly watery so it is called as paasipayaru thanni kulambu and instead of coconut paste,coconut milk can be used.