Monday, August 5, 2013

Thatta Payiru kuzhambu ( Cowpea/lobhia gravy )




Ingredients (serves for 4):

Thatta payiru - 1 cup
tamarind - 1 gooseberry sized
mustard seeds - 1 tsp
urad dal - 1 tsp
fenugreek seeds - 1/4 tsp
cumin seeds - 1 tsp
curry leaves
big onion - 1/2 or small onion - 6
tomato - 1/2
turmeric powder - 1/4 tsp
chilli powder - 1 1/2 tsp
coriander powder - 3 tsp
salt - as needed
asafoetida - a pinch
sesame oil - 6 - 8 tsp
garlic - 3 pods

Method:


  • soak thatta payiru overnight and wash it well.
  • add the soaked thatta payiru in a pressure cooker with enough water and 1/2 tsp of salt and give 3 whistles.
  • chop onions, garlic and tomato. Extract tamarind juice with 2 cups of water.
  • heat a vessel with sesame oil and add mustard seeds, urad dal, cumin seeds and fenugreek seeds.
  • once the mustard seeds are popped up, add curry leaves, garlic and onion.
  • Fry onion till transparent and add turmeric, chilli and coriander powder
  • saute it till the powders get nicely blended with oil and the raw smell goes off.
  • add tomato and saute it for 2 mins.
  • add tamarind juice and salt. 
  • Bring it to boil and after 5 mins, add the cooked thatta payiru.
     

  • add asafoetida and switch off the flame after 5 - 8 mins.

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