Milagu Kulambu powder - 2 tsp
Tamarind extract - 1/2 cup thick pulp (extracted from 25 gms tamarind)
Oil - 3 tsp
Fenugreek seeds - 1 tsp
Mustard Seeds, Urad Dal - 1/2 tsp
Water as required
Turmeric powder a pinch
Hing a pinch
How to make the Milagu Kulambu
Make the Milagu Kulambu podi and store in air tight container.
Heat a Kadai with oil, temper with mustard, curry leaves, Urad dal, methi seeds. Then add the tamarind extract, salt, turmeric powder and enough water. Bring to boil.
When the extract reduces to half, add the milagu podi and simmer with a lid.
Cook till the kulambu is thick and oil comes out on the sides.
Beans - 200 gms
Yellow Split Moong dal - 1/4 cup
Chop into fine pieces and mw both beans and Moong dal for 10 mins
For the Spice masala
Fresh Coconut - 2 tbsp
Cumin seeds - 1 tsp
Green Chilies - 3 -4 long
Chop everything and grind to a smooth paste using water.
For the temper
Oil - 1 tsp
Cumin Seeds - 1/2 tsp
Salt to taste
In a non stick pan, heat oil temper with cumin seeds, curry leaves.
Add the boiled beans along with Moong dal. Bring to boil. Add the coconut paste. Simmer and cook with a lid covered.
Cook till the masala gets cooked well.
Serve with the Kuzhambu.
This is joining the Weekend Cooking that I do with Vaishali and Champa. Check out what Vaishali and Champa have made for their weekend.