Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
thatta-payaru-kara-kuzhambu-recipe-1-2

Thattapayaru Kara Kuzhambu – Black Eyed Pea Curry


  • Author: Suguna Vinodh
  • Prep Time: 10m
  • Cook Time: 30m
  • Total Time: 40m
  • Yield: 6 servings 1x

Description

Recipe for Thattapayaru Kara Kuzhambu. Black eyed pea cooked in a spicy tamarind gravy. Served with rice. An everyday recipe perfect for lunch. Recipe with step by step pictures and video. This recipe is in collaboration with Idhayam Oil.


Ingredients

Scale

For the Masala Paste

1 teaspoon Idhayam Sesame Oil
1 teaspoon plain white rice
56 cloves garlic
1 teaspoon chana dal
1/4 teaspoon black pepper
1/2 teaspoon coriander seeds
3 dry red chillies
1/2 teaspoon cumin seeds
1 sprig curry leaves
1/3 cup fresh shredded coconut
3/4 cup water

Cooking Thatta Payaru / Black Eyed Pea

2 cups cup water
1/2 cup black eyed pea (white or brown)
1/4 teaspoon turmeric powder
1/4 teaspoon Idhayam sesame oil
1/2 teaspoon salt
1 cup potatoes, cubed

Other Ingredients

2 tablespoon Idhayam Sesame Oil
1/4 teaspoon mustard seeds
1 pod garlic cloves
1 sprig curry leaves
1/2 cup Indian shallots
2 tomatoes, diced
3/4 teaspoon salt
2 teaspoon kuzhambu milagai powder (or) sambar powder
1 small gooseberry sized tamarind
3/4 cup hot water for soaking tamarind
1 cup water


Instructions

Clean and wash the pea in water and add it to a cooker. Add in two cups of water. To the cooker, add in the turmeric, Idhayam sesame oil and salt. Cook for 10 minutes on medium flame. Ignore the number of whistles in the cooker. After 10 minutes, wait for the pressure to settle. Open the cooker and add in the diced potatoes and pressure cook for five more minutes. After the said time, remove from heat and set aside to cool. Let the pressure settle on its own.

Take a heavy pan and add in little sesame oil. Add in the rice, garlic and chana dal. Roast them on a low flame till golden. Add in the rest of the spices and curry leaves. Roast for a few seconds until fragrant. Add in the fresh shredded coconut and roast for a few seconds more. Remove from heat and set aside to cool. Add little water and grind to a smooth paste. Set aside.

Soak the tamarind in hot water for 15-20 minutes. Squeeze the tamarind to extract the pulp. Discard the seeds and the pith. Set aside.

Heat Idhayam sesame oil in a pan and add in the mustard seeds and garlic cloves. Add in the curry leaves. Let the mustard seeds crackle. Add in the Indian shallots / small onions and sauté on a medium flame till the shallots are nice and golden. Add in the tomatoes and the salt. Cover the pan with a lid and cook on a low flame till the tomatoes are mushy.

Add in the kuzhambu milagai powder. Sauté for a minute. Add in the tamarind extract and jaggery. Add in the ground masala paste and water. Mix well. Cover and let the curry simmer for 10 minutes. Add in the cooked pea and potatoes. Cover the pan with a lid and simmer for five minutes more.

Serve with rice

Notes

Along with potatoes, brinjals, yellow pumpkin, drumstick can be used too.

Keywords: thattapayaru kara kuzhambu