Poondu Kozhambu

Ingredients

- half a medium sized onion chopped
- 6 cloves of garlic whole
- two medium sized vine ripe tomatoes
- 1 and half tsp sambar powder
( Use 1 tsp chilli powder and half tsp dhaniya powder if you dont

have sambar powder )
- For tempering, 1 tsp cumin, half tsp mustard, half tsp fenugreek, 6

curry leaves
- 1/4 tsp turmeric
- Puree extracted from tamarind which is size of a lime
- salt to taste
- 2 tsp gingely oil (Gingely oil adds a special flavour)


Method
Heat the chatti, add oil and when the oil is hot, temper with cumin,

mustard, fenugreek and curry leaves

After the mustard splatters, add whole garlic cloves and saute for a

couple of minutes.

Add chopped onion and chopped tomato with a couple of minute

intervals.

Now add the sambar powder (or chillipowder & coriander powder),

turmeric and salt.

After all the water comes out from the tomato ( may be 5 minutes )

add the tamarind puree and continue to cook till the sauce thickens

and the garlic become soft.

Njoy over curd rice, dhal rice, plain rice or even chappathis and

idlis.

Kollu Rasam

Ingredients
1. 1 1/2 cups of tamarind pulp
2. 1 1/2 cups of the Kollu paruppu cooked water and chutney water.

(Do not clean out the blender when you are done with the chutney,

wash out the sticking bits of chutney with a little bit of water)
3. 2 Red chillies split and seeds removed
4. 1 tbsp of mashed onion (substitute with cut onions)
"mom: thatti pota nalla irukkum"
5. 2 pods of garlic mashed
6. 1 tomato roughly chopped (optional)
7. seasoning, mustard cumin,curry leaves

To Powder
1. 2tsp corriander seeds
2. 1tsp cumin
3. 1/4 tsp pepper (or per taste)
4. 1/4 tsp methi seeds
dry roast the above and make it into a powder. Use a coffee grinder.

Method:
Heat about a tsp oil/ghee in a pan and season with mustard, cumin

and curry leaves
Add the onions and saute followed by the garlic and red chillies.
Tomatoes should be added now and sauted till soft.
Reserve about a tsp of the powder and add the rest.
Now add the tamarind and paruppu water.
Let it boil till you see white forth and switch off heat

immediately. At this stage add the tsp of reserved powder for a great

aroma.

Kollu Chutney

Ingredients
1. 1 Cup of kollu paruppu cooked for 3 whistles. Add some extra

water, so you have enough of the paruppu water for the rasam. Drain

the water out into a separate
container and save. Leave a little bit of the water maybe 2-3 tbsp so

the chutney is not too solidy.

2. 1/4 onion chopped roughly
3. 4 pods garlic
4. 2 red chillies
5. 1 tsp corriander seeds
6. 1/4 tsp cumin
7. 1/4" piece tamarind

Method
Saute 2 thru 7 in a little bit of oil, and pour it over the paruppu

with salt.
Let it cool and blend roughly in a food processor or blender.

It should not be made into a smooth paste.