I tried this recipe after watching Revathy Shanmugam's YouTube channel, She also featured the same recipe in Jaya TV VIP Kitchen show. I find it very easy to prep and cook this kulambu. On busy days, I add the unsoaked Pasi Payeru directly to the slow cooker with water and all of the ingredients in the morning. After 6 hours, the kulambu will be ready for lunch.

Preparations:

The day before cooking this Kulambu, Soak 1/2 cup of Pachai Payeru/Green Gram Dhal in water.

On the day of making the Kulambu, Pressure cook the dhal with 2 1/2 - 3 cups of water and keep it aside.

Soak very little Puli/Tamarind in hot water for 15 minutes. Extract the juice and keep this aside as well.

For Tempering:

1/4 Teaspoon Kadugu/Mustard seeds

1/4 Teaspoon split Ulundu/White Urad dhal

1/4 Teaspoon Sombu/Fennel seeds

For Kulambu:

1 small Onion cut finely

2 Thakali/Tomato cut finely

6 cloves of Poondu/Garlic. keep the skin on

2 Teaspoon homemade Sambar powder

1 Sprig of Karuveppalai/Curry Leaves

1 Tablespoon Kadala Ennai/Peanut oil

Uppu/Salt

How to Cook:

1) In a Pan, add the Tamarind extract, add the onion, tomato, Sambar powder, salt and bring it to boil until the raw smell of tamarind and sambar powder goes away.

2) Add the cooked Pasi Payeru and bring it to a boil.

3) In Oil, Temper the Mustard, Urad dhal, and Fennel seeds and add them to the boiling kulambu.

4) Switch off the flame, add the fresh curry leaves and smashed garlic and close the kulambu.

Few Tips:

1) This Kulambu needs very little Tamarind extract, don't add a lot.

2) After adding fresh Garlic, Close the kulambu for 3 - 5 minutes until the garlic aroma gets released into the kulambu.

3) This Kulambu should be thin in flowy consistency.

4) If you have time, You can dry roast the dhal, soak and cook. Revathy Shanmugam mentions that roasting the dhal will bring out a unique flavor.