Thatta Payir Kuzhambu

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Lazeez Jhingey, Valache Birde(Sprouted Beans in Coconut Gravy) , Red Pepper and Coconut Curry , Chettinad Meen Kozhambu(Fish Curry)

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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/

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