Thattapayir kuzhambu is one of my favs...I was not sure of the english name until I googled and found in wikipedia that it was cowpea beans :)
It rained like cats and dogs yesterday which was totally unexpected. With the breezy wind along with the heavy rain , small branches of trees falling here and there - it was totally creepy yesterday when we were on the way to attend a wedding reception.After about 2.5 hrs we finally reached the reception which actually takes hardly 30mins from our place.
It was fun time meeting the relatives yesterday and I manged few clicks there too. Followed by that, have an engagement to attend today evening - rain god do you hear me? ;)
Thatta payir Kuzhambu Recipe - Ingredients
- Thattapayir(cowpea) - 1 cup
- Tamarind water - 1/4 cup
- Red chilli powder - 1 tsp
- Coriander powder - 2 tsp
- Coriander leaves - for garnish
- Oil - 2 tsp
- Salt - for taste
- Big Onion - 1 (or) Small Onion - 6
- Garlic - 5
- Curry leaves
- Vadagam (the one used for tempering) / Urad Dhal - 1/2 tsp
- Oil - 1 tsp
- Coconut - 1/4 cup
- Tomato - 1
- Big onion - 1/2
- Fennel Seeds - 1/2 tsp
- Pressure cooked thattapayir - 2 tbsp
1. Heat oil in a kadai and saute onion and tomato until tomato turns mushy and raw smell leaves.Then add it along with other ingredients listed under 'to grind' and grind it to a fine paste.Adding cooked bean is just to thicken the curry.
2.Dry roast thatta payir till slightly browned and nice aroma comes.Rinse it twice atleast then Pressure cook with enough water and salt for 5 to 6 whistles in medium flame. Keep aside.Heat little oil in a kadai - add the items listed under 'to temper' and saute till slightly browned.
3.Add the tempered items in step2 to the pressure cooked thatta payir. Give a quick stir, add 3/4 cup water and add the coconut paste. Add chilli, coriander powder and salt if required.
4.Allow it to boil for sometime.Then add tamarind pulp, little more water if its too thick.
5.Allow it to boil again till oil separates. Then add coriander leaves and switch it off.
Serve hot with steamed rice or dosas. Leave it a resting time of 1 hour for the curry to blend well.
However trying out new recipes is always interesting, I feel content when I post traditional ammas recipes :)
- You can skip grinding tomatoes and add it to the tempering items.
- While tempering small onions can also be used which is more flavourful
- Any other veggies like brinjal can also be added for this curry.
- The kuzhambu thickens with time so switch off accordingly.
Labels: Kolambu and Sambars for rice, Sidedish For Dosas