Black Eyed Pea Kulambu

1 Cup Black-Eyed Beans
3 Cups Water
1/2 Tsp Salt

Overnight soak the beans in water. Drain the water in the morning, rinse well and cook in the pressure cooker with water and salt for 1 whistle. After its cooled, filter the beans.

Small Lemon Size Tamarind
2 Cup Water

Heat tamarind in water for 5 minutes. Let it cool down and make tamarind water out of it.

1 Tbsp Gingelly Oil
1/2 Tsp Mustard Seeds
1/2 Tsp Cumin Seeds
1/2 Tsp Fenugreek Seeds
6 Black Pepper Corns
1/8 Tsp Asafoetida
1 Sprig Curry Leaves

Heat oil in a pan, add mustard seeds, when it starts to splutter, add cumin seeds, fenugreek seeds, black pepper, asafoetida, curry leaves and saute for 30 seconds.

 
1 Cup Onion, Finely Chopped (1 Big Onion, Small Size)
8 Garlic Cloves, Chopped into 2 Pieces
1/4 Tsp Salt

Add onion, garlic, salt and saute for 5 minutes in medium flame, till the color of the onion changes.

3/4 Cup Tomato, Finely Chopped (About 1 Tomato)

Add tomatoes and saute till tomatoes softens.

2 Tsp Red Chili Powder
4 Tsp Coriander Powder
1/4 Tsp Turmeric Powder
1 and 1/2 Tsp Salt

Add red chili powder, coriander powder, turmeric powder, salt and saute for about 1 minute.

Add tamarind water and let it boil for 3 minutes in high flame.

Add cooked black-eyed beans and let it boil for 5 minutes in high flame.

1/4 Cup Coconut Powder
1 Tsp Cumin Seeds
1/2 Cup Water

Blend coconut powder, cumin seeds and water in magic bullet to smooth paste.

1 and 1/4 Cups Water

Add ground coconut and water to the kulambu and let it boil for 5 more minutes in low flame.

Cilantro Leaves, Chopped, To Garnish

Switch off the stove and add cilantro leaves and mix well.

Source: priyasvirundhu
Taste Note: Tastes AWESOME