Pasi Payaru (Whole Green Gram ) Kulambu

Ingredients:
Whole Green Gram      -1 cup
Small Onion                 -20
Garlic                           -5 Pods (smash the garlic)
Tomatoe                      -1
Tamarind                     -Little (Soak it in water)
Sambar Chilie Powder -4 tsp
Rice Flour                    -1 tsp
Gingelly oil                   -3 -4 tsp
Corrinader Leaves       -Little
Jagerry                         -Little
Curry Leaves               -Little
Turmeric Powder         -A Pinch

For Seasoning:
Mustard Seeds,Cumin Seeds-1/2 tsp each
Meethi Seeds                        -1/ 4 tsp
Asafotedia                             -A Pinch

Method:
1.Fry Whole Green Gram in a Kadai without using water until you get the aroma for Fried Whole Green Gram.Soak in water for about 2 hours.
2.Half boil the whole green gram and leave it aside.
3.These types of Puli Kulambu tastes good if you use Mud Utensils.
4.Take a Mud Vessel and add 3 tsp of Gingelly oil and season it with the ingredients given.
5.Add Onion,Tomatoe,Curry Leaves & Garlic .Add a Pinch of Turmeric Powder.
6.In the tamarind mixed water add Rice Flour ,Salt and the required amount of Sambar Chilie Powder.
7.Now add the tamarind mixture to the utensil along with the boiled Green gram.
8.Allow it to boil, once the vegetable is cooked thoroughly add Jaggery and corriander Leaves.
9.Finally add either Gingelly oil or Ghee as per your wish.
10.This Puli Kulambu tastes well with Cabbage Poriyal