Chettinad - Pasipayaru Thanni Kuzhambu
Pasipayaru (Green Gram / Whole Moong) - 2 handfuls
Moong Dal - 1 Tbsp ( I like to add this. Optional)
Water - 2 to 3 cups
Onion - 1, small, cubed
Tomato - 1, small, cubed
Sambhar Powder - 1 teaspoon, rounded
Turmerric Powder - 1/4 teaspoon
Tamarind - 1" piece (extract pulp)
Garlic - 1 flake - crush with the outer skin on
Salt to taste
Oil - 2 tsp
Mustard - 1/4 tsp
Urad Dal - 1/4 tsp
Sombhu - 1/4 tsp
Asafoetida - 1 pinch
Fenugreek - 4 grains
Curry leaves - 1 sprig
Heat a pressure cooker pan and dry roast the green gram (Pasipayaru) until fragrant over a slow flame. Take off heat. Add the moong dal and water (enough to cover it all). Keep aside for 1/2 hour.
Add the chopped onion, tomato, turmerric powder, and sambhar powder to the soaking green gram.
Cover cooker and pressure cook. Simmer for 4 minutes after the first whistle.
Switch off the flame. Cool and then open cover.
Soak tamarind in very little water to soften. (I usually put it in the microwave for 30 seconds. Add some more water and extract the pulp.) Extract thick pulp.
Add salt and tamarind pulp in and simmer further. Taste and add some more sambhar powder and salt if needed.
The Kuzhambu needs to be tart (OR) sharp (all three tastes - Salt/Tamarind/Sambhar Powder) at this stage. Only then will it taste good with rice.
Take the seasoning ingredients together.
Heat oil in a small kadai and splutter all the seasoning ingredients.
Add it to the simmering Kuzhambu along with crushed garlic.
Simmer for 1 more minute before taking off heat.
Linking it to Tried & Tested @ Classic Chettinad Kitchen