To begin making the Chettinad Style Mulaikattiya Pasi Payaru Kuzhambu first pressure cook the sprouted green gram, with half cup water. Allow 2 whistles to go off, and then switch off the heat and keep the cooker aside to allow the pressure to release naturally.

Meanwhile, in a pan, heat half teaspoon of oil and add channa dal, urad dal, dhania, red chillies, sesame seeds and flax seeds. Stirring on a low flame and roast till golden brown. Take this off the heat and transfer into a mixer jar

When it has cooled, add coconut to the mixer jar along with the fennel seeds and grind it down to a coarse powder.

Place a pan on the heat, add some oil and add the shallots, tomatoes and garlic. Saute them by stirring continuously over low heat, till the shallots become transparent and the tomatoes mushy. Take it off the heat and transfer the mix to the mixer jar containing the previously ground powder.

Blend this all together to make a smooth paste.

Meanwhile add the tamarind to the warm water and extract the pulp from it. Set this aside for later use.

Place a kadai on the pan and add a teaspoon of oil to it. Add the thinly sliced onions, salt and turmeric powder. Keep tossing to saute them together till tender and translucent.

Add the tamarind extract and the boiled, cooked sprouts along with the water used for boiling them. Bring the mix to a boil and allow it to simmer for 2-3 minutes.

Add the ground masala paste to the sprouts and cook covered over low heat for 5 minutes, until the flavours have incorporated.

Place a tadka ladle on the heat, warm some oil or ghee in it. Prepare a tempering of fennel seeds and curry leaves and allow it to crackle, before pouring it over the Kozhambu.

Serve the Chettinad Style Mulaikattiya Pasi Payaru Kuzhambu with Steamed Rice and ghee, or with Set Dosa or Phulka.