To start preparing the Murungai Kollu Kuzhambu recipe, prepare all the ingredients first. Create the tamarind water according to the recipe: how to make the tamarind water.
Dip the gram of horse for a couple of hours. Immerse helps him to cook faster.
Pressure cook the wand leaves, together with the salt and 2 tablespoons of water for only 1 whistle. It immediately releases the pressure, to avoid cooking the vegetables too much and also to keep its fresh green color.
Once the ingredients are prepared, we will all cook them in pressure cooker. In the pressure cooker, add a teaspoon of oil: brown the onions until they are tender.
Once the onions are tender, add the horse gram, the tomatoes, the tamarind water, the salt, the jaggery, the sambar dust, the pepper and the salt. Mix well to combine and cook for 6-8 whistles.
After 8 whistles, turn the heat and allow the pressure to release naturally. Once released, mix the Murungai Keerai cooked in Kollu Kuzhambu.
Give Murungai kerai Kollu Kuzhambu a strong boiling and turn off the fire.
The kuzhambu will be a little cooked, if you like a more often, you can cook the kuzhambu over low heat on low heat until it thickens.
Check the salt and spices and season to satisfy your tastes.
The last step is the seasoning. Heat some oil in a Small tadka panAdd the mustard seeds, the Greek seeds and let them break out. Once they tighten add the curry leaves and mix.
Turn off the heat and add the dressing to the Murungai Kolu Kolu Kuzhambu and Servi.
The Murungai keerai Kollu Kuzhambu recipe is a perfect dish to accompany a little hot steam rice, Poiyal and cabbage. Serve for lunch or dinner and you will surely enjoy this spicy curry.
