Thatta Payiru Kuzhambu/ Cowpeas Gravy


This thatta payiru kuzhambu recipe is a tamarind-based gravy made with cooked thatta payiru/Cowpeas which goes well with rice. During my childhood days, I was never fond of puli kuzhambu. I will just have curd rice if mom makes it. So after marriage totally avoided cooking this type of gravies. But over time my taste has got changed and nowadays I have really started to enjoy these types of traditional gravies. This was the first time I tried it with thatta payiru and it turned out good. A simple poriyal and papad will be a good accompaniment for this dish.


Thatta payiru/Cowpeas – 1/2 cup
Gingeley oil – 2 tblsp
Mustard seeds – ¼ tsp
Sauf  – ¼ tsp
Fenugreek seeds – 1/8 tsp
Asafoetida – a pinch
Small onion – 15, chopped, or Big onion – 1
Tomato – 1, medium sized, chopped
Green chillies – 2, slited
Kuzhambu milagai thool – 2.5 tblsp
Tamarind – lemon sized (soaked in water)
Curry leaves – few
Salt – to taste


  1. Dry roast the cowpeas for a few mins to get nice aroma and pressure cook for 3 whistles till it’s cooked softly.step_1
  2. Heat the oil in a pan and add the mustard seeds, sauf, feengreek seeds and asafoetida. Once the mustard seeds crack, add onions, green chillies and curry leaves and sauté till the onions are transparent.step_2
  3. Now add the cut tomatoes and cook for a few mins. Add the kuzhambu milagai thool and mix well.step_3
  4. Finally add the tamarind extract made, the cooked beans, required water and salt and bring it to boil. When the gravy starts to boil lower the heat and let it cook covered for 15–20 mins till the oil separates out. Serve hot with steamed rice.    step_4


  1. Two tsps of chilli powder, 3 tsps of coriander podwer and 1 tsp of cumin powder can be replaced instead of the kuzhambu milagai thool.
  2. Two tblspns of grated coconut can be grinded and added at the last stage.

Submitting this recipe to  My Legume Love Affair hosted by Herbs, Spices and Traditions, The Well Seasoned Cook and Lisa’s Kitchen.


Chicken Cafrael

IMG_20150702_130901.wmChicken cafrael is one great dish from the goan cuisine. On our recent visit to goa I had this dish and totally fell in love with it. On the last day of our travel when we asked our driver to take us to a good place for lunch, he took us to an old restaurant called Florentine. He also asked us to try their chicken cafrael since its a very popular recipe there. As he told it really stood out of all the other dishes we tried there. We were glad that we visited that place; its definitely a place to be not missed if you are travelling to Goa. Another thing I liked about goan cuisine is the names of the dishes, vindaloo, xacuti, bebinca (a yummy goan dessert), sounded new to me from the usual menu. Infact even after returning to Bangalore I was asking my hubby to take me to some goan restaurant to have this cafrael and bebinca again. So sometime back when I thought of trying this one I came across this recipe which I felt was something similar to what we had tasted. I did some minor changes to the recipe to suit our taste. It turned out good and my son asked me to make it one more time for him, so time to save the recipe.

Adapted from Goanfoodrecipes


Chicken – ½ kg (cleaned and cut into 4 or 5 big pieces)
Oil – 1.5 tablespoon
Butter – 1 teaspoon
Salt – to taste

To grind

Coriander(cilantro) leaves – ½ a bunch (4 or 5 stocks)
Green chilies – 3-4
Ginger – 1.5 inch piece
Garlic cloves – 6-7
Poppy seeds – 1/2 tablespoon (soak in water for some time)
Peppercorns – 7
Cinnamon – 1 small piece
Cumin seeds – 1 teaspoon
Turmeric powder – 1/4 teaspoon
Tamarind – 1 teaspoon
Cloves – 2-3


  1. Grind the ingredients in the list to a fine paste, adding little water. Add it to the cleaned chicken and marinate for 2 hours in the refrigerator.
  2. Heat the oil in a pan. Add the marinated chicken pieces (reserve the marinade) and saute until brown colouring occurs on the sides of the chicken pieces.
  3. Now add the remaining marinate and butter, mix well. When it comes to a boil, cook covered in low flame for 30 to 40 mins till its done and the oil separates out (Check for water in between; if it looks very dry, little water can be added else not needed). Serve with rotis. Traditionally its served with a goan bread called poee.


  1. Reduce the oil and increase the butter for more taste.
  2. More the marination time, better the flavour; original recipe asks for overnight marination.

Egg Masala


This Egg masala is one of my family favourite. My mom used to make this quite often for me and my sister. We both like it a lot. It’s a simple yet satisfying meal. It just needs some simple ingredients from the kitchen, very less preparation time required. Sometimes when I don’t have time to plan or feel lazy to do some cooking this recipe comes as a saviour. No grinding, no ginger garlic paste or no garam masala still it tastes great. Sounds simple, doesn’t it?

Hard boiled eggs – 4
Big onions – 3
Tomato, medium size – 1
Curry leaves – few
Mustard – ¼ teaspoon
Split urad dhall (split black lentil) – ¼ teaspoon
Sauf (fennel seeds) – 3/4 teaspoon
Kulambu milagai thool (sambhar powder) – 1.5 tablespoon
Chilli powder – 1 teaspoon
Turmeric powder – ¼ teaspoon
Oil – 3 tablespoons
Salt – to taste


  1. Heat the oil in a pan; add the mustard seeds, urad dhall and sauf. Once the mustard starts to pop, add the curry leaves and the onions and sauté well till it’s translucent. Add the tomatoes and cook for 2-3 mins.
  2. Now add the turmeric powder, kulambu milagai thool, chilli powder and combine. After 2 mins add a cup of water and increase the heat. When the gravy starts to boil, cover it with a lid and let it simmer for 15-20 mins till the oil separates and the gravy reaches a thick consistency.
  3. Now slit the eggs, add it to the gravy and cook for another 10 mins in low heat. Serve hot with steamed rice or rotis.