Chettinad Style Mulaikattiya Pasi Payaru Kuzhambu

1. To make the Chettinad Style Mulaikattiya Pasi Payaru Kuzhambu, first pressure cook the sprouted green gram with half a cup of water. Allow two whistles to sound, then turn off the heat and set the cooker aside to allow the pressure to freely release.
2. Meanwhile, heat half a teaspoon of oil in a pan and add the channa dal, urad dal, dhania, red chilies, sesame seeds, and flax seeds. Stirring constantly over a low medium, roast until golden brown. Remove from the heat and pour into a mixing jar.
3. When it has cooled, add the coconut and fennel seeds to the mixer jar and crush to a coarse powder.
4. Heat some oil in a pan and add the shallots, tomatoes, and garlic. Cook, stirring constantly over low heat until the shallots become translucent and the tomatoes become mushy. Remove from the heat and pour the mixture into the mixer jar containing the previously ground powder.
5. To make a smooth paste, combine all of the ingredients.
6. Meanwhile, place the tamarind in a bowl of warm water and extract the pulp. Save this for later use
7. Add a spoonful of oil to a Kadai and place it on the pan. Combine the thinly sliced onions, salt, and turmeric powder in a mixing bowl. Continue tossing until the vegetables are soft and transparent.
8. Add the tamarind extract and the boiled, cooked sprouts, and the water used to cook them. Bring the mixture to a boil and then reduce to a simmer for 2-3 minutes.
9. Add the ground masala paste to the sprouts and simmer for 5 minutes, covered, until the flavors have melded over low heat.
10. Warm some oil or ghee in a tadka ladle over medium heat. Prepare a fennel seed and curry leaf tempering and allow it to crackle before pouring it over the Kozhambu.
11. With Steamed Rice and Ghee, or with Set Dosa or Phulka, serve the Chettinad Style Mulaikattiya Pasi Payaru Kuzhambu.