Ulundhu Kulambu

ULUNTHU KUZHAMBU: Heat a kadai and pour 1sp gingelly oil. Fry a handful of split blackgram to a light brown colour on medium fire. Then pressure cook it with 1 tsp turmeric powder and enough salt. Grind 5 red chillies, 1sp cumin seeds and 2tbsp shredded coconut to a fine paste. Again heat the kadai and pour 3tbsp gingelly oil. When it becomes hot, add 1sp mustard seeds and when they splutter, add 1 spring curry leaves, and 10 small onions which are finely chopped. Stir well and cook until the onions are browned slightly. Add the cooked dhal, ground paste and enough salt. Let the kuzhambu simmer for some minutes until it is slightly thickened.