ADALAKAI KULAMBU

NEEDED
adalakai- little (discard the seed)
Fresh tatampayar / chawli / matki dal - 1 tbsp
Turmeric powder
salt
hing
Tamarind water
sambar powder
little jaggery
toovar dal - (pressure cooked) little
2tsp oil, mustard,  curry leaves- for tempering

METHOD

• In a pan add 2 tsp oil and fry the adalakai for 2 min , adding little salt.
• Then remove and pressure  cook the adalakai and tatampayar together.
• Then transfer this to a pan , add tamarind water , sambar powder,  salt hing , turmeric powder.
• Cook on a medium flame.
• Add little jaggery.
• At last add the cooked toovar dal , and bring it to a boil.
• Temper mustard in 2 tsp oil and and to the kulumbu.  Add curry leaves and remove.

NOTE
if using dry matki soak over night.
Pressure cook leaving 2,3 whistle.