Tamarind Kuzhambu

Ingredients

• ¼ Kilo Broad beans
• Salt, turmeric
• 4 Dried red chilli
• 1 Teaspoon Cumin seeds
• 2 pieces Coconut

Instructions

1. Cook ¼ kilo of broad beans with salt and turmeric, then set aside. Grind 4 dried red chillies, 1 teaspoon cumin seeds, and 2 pieces of coconut into a paste. Use less tamarind than in other puli kuzhambu recipes. Following the usual method for tempering puli kuzhambu, mix the ground masala into the tamarind water, temper it, and let it cook. Add the broad beans and remove from heat once the gravy is done and the oil separates on top.