Black eyed pea kuzhambu recipe

INGREDIENTS:

1. Black eyed pea - 1 cup
2. Tamarind - 1 lemon size
3. Shredded coconut - 2 tablespoon (tbsp.)
4. Sambar powder - 1 tablespoon (tbsp.) or as needed.
5. Garlic - 2 cloves
6. Chopped Onion - 2
7. Cinnamon stick - 1 inch
8. Cloves - 2
9. Fennel seed - 1/4 teaspoon (tsp.)
10. Mustard seed - 1/2 teaspoon (tsp.)
11. Oil - as needed
12. Salt - to taste

PREPARATION:

1. Soak over night and pressure cook the black-eyed pea. Strain the water and keep it aside.
2. Grind coconut, cinnamon stick, cloves, fennel seeds, garlic, half onion into a thick fine paste.
3. Soak the tamarind in a cup of water for 30 minutes. Mash the tamarind and take the tamarind juice.
4. Heat oil in a pan; add mustard seeds, asafoetida powder; once the mustard seeds stop splattering add rest of the onion and sauté until onion turns golden brown.
5. Now add the tamarind juice, sambar powder and bring to boil.
6. Now add the coconut paste and continue boiling.
7. Now add the cooked black-eyed pea and cook until the right thickness is reached (oil will start to float)  and serve.

NOTES:

1. Goes well with plain rice.