Opo Tamarind Kulambu with Mung Beans

1 Cup Green Mung Beans

Dry roast the mung beans for 5 minutes in medium flame, until the nice aroma comes out of roasting.

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 Tsp Olive Oil
1/2 Tsp Fennel Seeds
2 Garlic
1/4 Cup Big Onion, Chopped
1/4 Cup Tomatoes, Chopped

Pour oil in a pan, add fennel seeds, garlic, onion and fry until onion turns light brown. Add tomato and saute until tomato softens. Turn off the stove.

1/2 Tsp Cumin Seeds
2 Tsp Coriander Powder (I didn't have powder, so I added Coriander Seeds)
2 and 1/2 Tsp Chili Powder
2 Tbsp Coconut Powder

Add cumin seeds, coriander powder, chili powder and coconut powder. Allow it to cool.

1 Tbsp Roasted Dalia (Pottukadalai)
1 Tbsp Almonds

1/2 Cup Water

Blend roasted dalia, almond, all the fried items and water in magic bullet. Blend until smooth.

1 Tbsp Olive Oil
1/2 Tsp Urad Dal

1/4 Tsp Mustard Seeds

1/4 Tsp Fenugreek Seeds
1/2 Tsp Fennel Seeds
3/4 Cup Big Onion, Chopped
1 Spring Curry Leaves
8 Big Garlic Cloves, Chopped into 2 Pieces

1 Tomato, Chopped into 8 Pieces

1 Big Opo, Peeled, Seeds Removed and Chopped into Big Pieces

1/4 Tsp Turmeric Powder
3 and 1/2 Tsp Salt

3 Cups Water

Heat oil in a pressure cooker, add urad dal, saute till the color of the dal changes, add mustard seeds, when it starts to splutter, add fenugreek seeds, fennel seeds, onion, curry leaves and garlic and saute for 3 minutes in medium flame.

Add tomato, opo, turmeric powder, salt and saute for 5 minutes in medium flame.

Add roasted mung beans, tamarind water, grinded mixture, water, mix well, increase the heat to high and leave it for 2 minutes.

Cover the pressure pan, once the stems start to come, put the whistle. After 2 whistles, change the heat to medium and wait for 1 more whistle. Switch off the stove. Allow the cooker to cool.

Source: MIL
Taste Note: Tastes AWESOME