Varuththu Araitha Sottu Kuzhambu

Varutharaichcha Sottu Kuzhambu is a very spicy as well as tangy kuzhambu which can be enjoyed with steamed rice or with dosai/ rawa idli etc.
We can use any of the legumes like chick peas, cow pea, adzuki beans or pigeon pea, it tastes just as good.
Ingredients:
¼ cup of any of the above mentioned legumes (I used black chick peas)
A lemon size ball of tamarind
2 teaspoons coriander seeds
1 teaspoon channa dhal
1 teaspoon urad dhal
8 pieces dry red chillies
¼ teaspoon/ 8 -10 black peppercorns
2 tablespoons freshly grated coconut
2 teaspoons cooking oil
½ teaspoon turmeric powder
½ teaspoon asafoetida powder
Salt to taste
For tempering:
1 tablespoon sesame seed oil
1 teaspoon mustard seeds
For garnish:
Few curry leaves
Few coriander leaves
Soak chickpeas overnight. Wash well and adding some water, pressure cook the peas until soft. Keep aside.
Soak tamarind in water and extract pulp thoroughly. Keep aside.
In 2 teaspoons cooking oil,roast the chillies, channa dhal, peppercorns and urad dhal until they are brittle and shining. Cool and place in a blender with the coconut. Blend well until very fine paste is obtained. Remove in a bowl; wash the jar of the blender and add the water to the paste.
In a pan, heat sesame seed oil. When hot, add mustard seeds and allow to crackle.
Add the tamarind pulp, salt, asafetida powder and turmeric powder. Bring to a boil, add the cooked chickpeas and simmer until the raw taste of tamarind subsides.
Add the paste, stir well and allow to boil for further two minutes. Remove pan from fire.
Garnish with curry leaves and coriander leaves.

Serve hot with hot steamed rice adding little amount of ghee or sesame seed oil.

This goes to the MLLA 15 th edition hosted by Sia of Monsoonspice, an event started by Susan of the well seasoned cook