Whole Black Gram & Coconut Kolambu / Ulundhu Theyngai Kolambu


Black Gram / Karuppu Ulundhu – 50 gms
Theyngai – ¼ (5 to 6 pieces)
Kolambu Powder – 4 tbsp
Tomato - 2 (finely chopped)
Onion – 1 (cut it lengthwise)
Tamarind – a small ball size (soak it in water and take juice from it)
Curry Leaves – few
Salt – to taste
Mustard Seeds – 2 tsp
Cooking Oil

Service For: 3 People
Cooking Time: 15 minutes

Cooking Instructions:

Soak black gram in water for about 5 hours and drain the water. Cut the coconut pieces into small thin slices. Slice the coconut as thin as possible in order to cook it soon.

Heat oil in a pressure cooker and sauté it with mustard seeds. Add onions and curry leaves to it and wait until the onion turns to golden brown. Add tomatoes to it and wait until it is mashed well. Add about 10 tbsp of tamarind water (or as u require). Now add Kolambu powder and salt and stir it well without forming lumps. Now add soaked black gram and sliced coconut pieces and close the lid of the cooker. Wait until the black gram cooks well or else wait for 4 whistles in a high flame.

Open the cooker after the pressure is released and serve it with hot rice.

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