Ingredients

• 1/2 cup - thatta payir (cowpea)
• 1/8 cup - tamarind water
• Turmeric powder - a pinch
• 1 tsp - red chilli powder
• 2 tsp - coriander powder
• 2 tsp - coriander leaves, finely chopped
• 2 tsp - oil
• Salt - to taste
• 1 - big onion (or) 6 - small onions
• 5 - cloves of garlic
• Curry leaves
• 1/2 tsp - urad dal
• 1 tsp - oil
• To grind to a paste:
• 1/4 cup - coconut
• 1 - tomato
• 1/2 - big onion
• 1/2 tsp - fennel seeds
• 2 tbsp - pressure cooked thatta payir

How to Make Thatta Payir Kuzhambu

• Dry roast thatta payir till slightly browned and a nice aroma comes out.
• Pressure cook with 1 cup water, salt and turmeric powder for up to 5 to 6 whistles in medium flame. Keep aside.
• Heat oil in a kadai and temper with urad dal, curry leaves and garlic. Add the onion, saute till it turns transparent and keep aside.
• Heat a little oil in a kadai; add the half onion and tomatoes, saute till tomatoes turn slightly mushy and the raw smell goes.
• Grind it along with 2 tbsp of cooked thattapayir, coconut and fennel seeds to a fine paste and keep aside.
• Add the 'tempered' items to the pressure cooked thatta payir.
• Give a quick stir and add the coconut paste.
• Add chilli powder, coriander powder and salt.
• Allow it to boil for some time.
• Then add tamarind pulp and some water if it is too thick.
• Serve hot with steamed rice or dosas.
• Let it rest for an hour for the curry to blend well.
• Recipe courtesy: Sharmis Passions
• http://www.sharmispassions.com/