Thatta Payiru Kuzhambu/ Cowpeas Gravy

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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.

Ingredients

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

Method

  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

Notes

  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.

Egg Masala

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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?

Ingredients
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

Method

  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.