For Pulagam:
Heat Oil in a cooker and add Mustard Seeds and Cumin Seeds and let them splutter. Then add Pepper and fry.
Add Onions, Curry leaves, Green Chillies, Salt and Turmeric and fry until Onions are cooked.
Add Ginger Garlic paste and fry. Then add Tomato pieces and cook for 2-3 minutes.
Soak the Rice for an hour and then add the soaked Green Gram and fry until moisture evaporates.
In the Rice, add water and cook in a pressure cooker to one whistle on a high flame, two whistles on a medium flame. Switch off the stove and leave it for 20 minutes.
After 20 minutes, turn it over, mix well and serve with Peanut Chutney or raw vegetable stew.
For Peanut Chutney:
Roast a Cup of Peanuts on a low flame and remove skins.
Heat Oil and fry Red Chillies.
Make a smooth paste with Red Chillies, peanuts and soaked Tamarind, adding adequate water.
In Oil. Fry Coriander Seeds, Cumin seeds, Turmeric and Salt. Add Tomato pieces and cook for 2 minutes. Make a pulp through a pulse in a mixie jar.
In the Chutney, add the Onions and mix well. Serve with Khichdi, Dosa or Idly for a great taste.