Pachai Payaru Kuzhambu

1. 1
   prep

   Soak the green gram and get the base ready.

   1.Wash the whole green gram well and soak it in plenty of water overnight.

   2.Drain the soaked green gram before cooking.

   3.Soak the tamarind in a little warm water and squeeze out a thick extract.

   4.Chop the onion and tomatoes, and peel the ginger and garlic.
2. 2
   pressure cook · ~20 min

   Pressure cook the green gram.

   Add the soaked green gram, 2 cups water, turmeric powder, and 0.25 tsp salt to a pressure cooker. Cook until soft but not mushy, about 4 whistles, then let the pressure drop naturally.

   TIPThe beans should hold their shape lightly. Overcooking makes the kuzhambu pasty.
3. 3
   saute · ~4 min

   Cook the coconut masala.

   1.Heat 1 tsp oil in a small pan over medium heat.

   2.Add cumin seeds, fennel seeds, and dried red chili.

   3.Add the grated coconut, ginger, and garlic.

   4.Cook for 2 to 3 minutes until fragrant without letting the coconut brown too much.
4. 4
   mix

   Grind the masala.

   Cool the coconut mixture slightly, then grind it with a little water to a smooth paste.

5. 5
   temper · ~5 min

   Make the tempering.

   1.Heat the remaining oil in a pot.

   2.Add mustard seeds and let them splutter.

   3.Add curry leaves and let them sizzle for a few seconds.

   4.Add the chopped onion and cook until soft and lightly golden.

   TIPKeep the heat medium so the mustard seeds pop without burning.
6. 6
   saute · ~7 min

   Cook the tomato base.

   Add the chopped tomatoes, red chili powder, coriander powder, and the remaining salt. Cook until the tomatoes soften and the masala looks thick and glossy.

7. 7
   simmer · ~10 min

   Simmer the kuzhambu.

   1.Add the cooked green gram with its cooking liquid to the pot.

   2.Pour in the ground coconut paste and tamarind extract.

   3.Add the remaining 1 cup water and mix well.

   4.Bring to a gentle simmer and cook until the kuzhambu thickens slightly and the raw tamarind smell goes away.

   TIPStir now and then so the coconut paste does not catch at the bottom.
8. 8
   garnish

   Finish with cilantro.

9. 9
   serve

   Serve hot with rice.

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