Thatappayaru(Karamani) Kuzhambu(Black eye peas Gravy)


Serving:4 |Type: Chettinad-Kuzhambu

Ingredients:

Thatappayaru -1cup
Onion(Diced) -½ cup
Tomato(Diced) -½ cup
Chili Powder -1 ½tsp
Coriander powder -3tsp
Turmeric -¼tsp
Tamarind -small marble size
Salt -to taste
Coriander leaves -few

 

Seasoning:


Oil -2tbsp
Mustard -½tsp
Urad Dhal -½tsp
Cumin -¼tsp
Fenugreek -¼tsp
Curry leaves -few
Red Chili -1

 

Method:

  1. Dry roast thatappayaru until aroma comes on medium flame.
  2. Take a pressure cooker  put the roasted thatappayaru with 2 cups of water and chili, coriander powder and cover with lid.
  3. Let 2 whistle comes and keep it simmer for 10 minutes and turn off the stove.
  4. Soak the tamarind with ½ cup of water and squeeze out the pulp and keep it aside.
  5. Take a pan heat with oil add seasoning fry without burning then add onion sauté for 1 minute.
  6. Now add tomato , salt and turmeric sauté well until tomato get mash.
  7. Then add cooked thatappayaru  and tamarind pulp cook it for 5 minutes (if water is needed you can add water while cooking) then garnish with coriander leaves then turn off the stove.
  8. Serve with white rice.

Note:

  1. Instead of tamarind pulp you can use lemon juice.
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