Vazhaikkai Payaru Kootu

Directions

• Begin by soaking the green gram for six to eight hours, or preferably overnight. Rinse thoroughly and add just enough water to cover the gram. Season with a pinch of salt and pressure cook for one to two whistles. Once cooled, release the pressure, open the lid, and set the cooked gram aside.
• Peel the plantain and dice it into small squares. Boil these pieces with a dash of salt and turmeric powder until they soften. Drain off any excess water and set aside.
• In a small kadai, heat a teaspoon of oil over medium heat. Fry the red chilies, urad dal, and cumin seeds (Jeeragam) until aromatic. Transfer these to a blender, add grated coconut and tamarind, and blend into a fine paste, adding a small amount of water as needed.
• In the same kadai, pour in additional oil and heat it over medium flame. Once hot, add mustard seeds and wait for them to splutter. Stir in asafoetida powder and curry leaves for added aroma.
• If using garlic, simply crush the flakes—skin and all—and add them to the kadai, frying briefly. Next, incorporate the cooked plantain pieces and green gram, followed by the freshly ground coconut paste. Mix thoroughly, adding a bit more water if the mixture appears too thick.
• Season with salt, give it one final stir, and allow the mixture to come to a brief boil. After a minute or so, remove it from heat.
• This rich and flavorful dish offers a medley of textures and tastes, making it a perfect side for any meal.