Ingredients

• potatoes 2, peeled and quartered
• green peas - ½ cup, shelled
• tamarind size of a big lime
• mustard seeds - 1 tsp
• black gram (urad) dal - 2 tsp
• fenugreek seeds - ½ tsp
• shallots - ½ cup, peeled
• ginger - 1 tsp, chopped and crushed
• garlic - 1 tsp, chopped and crushed
• curry powder - 2 to 3 tsp
• tomato 1, chopped
• oil - 3 tbsp
• curry leaves few
• salt to taste

How to Make Green Peas and Potato Khara Kuzhumbu

• Soak tamarind in 1 cup of water and extract juice.
• Heat oil in a kadai. Add mustard seeds, fenugreek and dal.
• When the seeds crackle add shallots.
• Fry till they turn brown.
• Add ginger, garlic and curry leaves. Fry till fragrant.
• Add curry powder and tomato. Cook for 1 minute.
• Add potato, peas and 1 cup of water.
• Cover and simmer till the vegetables are cooked.
• Add tamarind juice and salt.
• Add more water if needed.
• Simmer for 5-8 minutes till the gravy thickens.
• Serve hot with steamed rice, Dosa or Idly.