Parrupu and Beans Vezhai curry

Ingredients:

1.   Toor dal 50 gm cooked and mashed
2.   Tamarind small size ball extract juice
3.   Beans or Broad beans  1 hand full chopped finely and steamed
4.   Tomato small chopped

For Masala:

1.    Coconut 2 tbsp
2.    Red chili 5 nos
3.    Coriander seeds 1 tbsp
4.    Cumin seeds 1 tsp
5.    Fenugreek seeds 1/2 tsp
6.    Chana dal 1 tsp

   Fry all the ingredients except coconut and blend them into smooth paste
Seasoning: Heat oil add mutard seeds once they start to pop  add curry leaves add this mixture to the kulambu before serving
Method:

•  In a pan take tamarind juice,salt turmeric powder,Asafotida bring it to boil
•  Now add chopped tomato and cook it
• Once the raw smell goes off add the masala paste and steamed beans to the kulambu 
• Cook them for 2 minutes and then add cooked dal mix them all together bring it to boil switch of the stove once you see the bubbles
• Garnish with coriander leaves 
• Serve it hot with steamed rice