COWPEAS BEANS PULIKUZHAMBU/KARAMANI PULIKUZHAMBU/THATTAIPYIRU KUZHAMBU

This is a typical south Indian curry loved by everyone in Tamilnadu. It goes well with hot steamed rice topped with one spoon of Sesame oil.

How to make this highly nutritional Thattaipayiru kuzhambu?

Ingredients:

Cowpea beans/Balck eyed beans/Karamani Payiru/Thattai payiru one cup

Tamarind one gooseberry size

Shallots six

Curry leaves 10nos

Mustard seeds one tsp

Turmeric one tsp

Sambar powder one tsp

Coriander powder one tsp

Fenugreek powder half tsp

Asafoetida one pinch

Water as required

Red chilly powder one tsp

Sesame oil one tablespoon

Peanut oil one tablespoon

Tomato optional

Jaggery one piece

Salt to taste

Procedure:

Soak the cow peas for two hours.

Wash the cow peas and pressure cook for three whistles.

Heat the pan with peanut oil over a medium flame.

Add mustard seeds to pop up.

Once the mustard seeds start to crackle, add shallots and curry leaves.

Saute for a minute until the shallots turn transparent.

Add asafoetida, fenugreek powder, sambar powder, turmeric, red chilly powder and coriander powder.

Saute for a while over a medium flame.

Add tamarind extract.

Add salt and jaggery.

Allow boiling for a few minutes until the gravy texture reached.

Add cooked cowpea beans and allow boiling for a while.

Add coriander leaves (optional)

Pour one tablespoon of sesame oil over the gravy and serve hot with hot steamed rice.

The combination of this cowpea beans gravy makes the hot steamed rice, a delicious meal.

THATTAI PAYIRU KUHAMBU/KARAMANI KUZHAMBU/COW PEAS KUZHAMBU

This kuzhambu is a must once in a week in every home of kongu folks.

It tastes yummy when paired with hot steamed rice.

Ingredients :

Cow peas one cup
Turmeric one spoon
Asafoetida one pinch
Tamarind extract one cup
Sesame oil one tablespoon
Pearl onion 10 nos
Red chillies  two
Curry leaves 10 nos
Fenugreek powder half a spoon
Salt to taste
Mustard seeds one spoon
Tomato one
Coriander powder one spoon

Procedure:

Wash the cow peas and pressure cook up to five whistles.
Simmer for five minutes.
Set aside to release the entire pressure.
Heat the pan with oil.
Add mustard seeds to splutter.
Add shallots, curry leaves,  red chillies.
Saute for a minute over a medium flame.
Add tamarind extract, one tomato. Asafoetida, fenugreek powder, turmeric powder and salt.
Allow boiling.
Once it gets thickened, add the cooked cow peas contents. Mix well and allow to boil for few minutes. Remove from the fire.