This is my entry to the JFI event conducted by Sailu for the month of July.
My mom makes this kulambhu atleast once a month especially on saturdays.Back at home she used to soak the dry black eyed peas overnight and then cook it in the morning, whereas over here its much easier to make this kulambhu using the frozen ones readily available.The addition of boiled egg and drumsticks to this makes it more good.But those are optional you can always omit the eggs part if you are a vegetarian.Some other vegetables that could be used are raw plantain, brinjal, or potatoes.
To take it up one more notch, you can also add dried fish or dried shrimp to this kulambhu.
Ingredients:
1 cup black eyed peas(dried or fresh frozen)
10 pieces of drumsticks
10 small onions or 1 medium sized onion sliced thinly
1 medium sized tomato chopped finely
3 garlic cloves sliced thinlly
Juice of lemon sized tamarind soaked in 1 cup water.
1 tsp chilli powder
2 tsp coriander powder
1/2 tsp turmeric powder.
1 tsp curry leaves powder (op)
1/2 tsp fenugreek powder (op)
2 boiled eggs
for tempering:
1 tsp mustard
2 tsp urad dhal
1 tsp channa dhal
1/2 tsp fenugreek seeds
few curry leaves
Method:
Add 2 tsp of oil in a thick bottomed vessel, when the oil is hot add all the tempering ingredients.
when the mustard pops add garlic and curry leaves, to this add onions and fry well.
When the onions are tranlucent add the tomotoes and fry well.
To this add the black eyed peas , turmeric, chilli powder, coriander powder salt and fry till oil seperated.Now add the drumstick pieces and mix well. To this add the tamarind juice , check the taste for salt and karam.close it with a lid and allow it to boil for 1o mins or until the kulambhu becomed thick. Make slits on the boiled egg and add to the kulambhu at this stage and add the curry leaves powder, fenygreek powder mix well and boil for 2 mins and switch of the stove.
The kulambhu should rest atleast for an hour before its served.
