Thatta Payir Kuzhambu

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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? ;)

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 :)

Thatta payir Kuzhambu Recipe - Ingredients

• Thattapayir(cowpea) - 1/2 cup
• Tamarind water - 1/8 cup
• Turmeric powder - a generous pinch
• Red chilli powder - 1 tsp
• Coriander powder - 2 tsp
• Coriander leaves - 2 tsp finely chopped
• Oil - 2 tsp
• Salt - for taste

To temper:

• 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

To grind to a paste:

• Coconut - 1/4 cup
• Tomato - 1
• Big onion - 1/2
• Fennel Seeds - 1/2 tsp
• Pressure cooked thattapayir - 2 tbsp

Method:

1.Dry roast thatta payir till slightly browned and nice aroma comes. Pressure cook with 1 cup water,salt and turmeric powder for 5 to 6 whistles in medium flame. Keep aside. Heat oil in a kadai and temper the items under 'to temper' and set aside.

2.Heat little oil in a kadai, add onion and tomato , saute till tomatoes turn slightly mushy and raw smell leaves. Grind it along with little say 2 tbsp of cooked thattapayir, coconut and fennel seeds to a fine paste and keep aside.Adding cooked bean is just to thicken the curry.

3.Add the tempered items in step1 to the pressure cooked thatta payir. Give a quick stir and add the coconut paste. Add chilli, coriander powder and salt.

4.Allow it to boil for sometime.Then add tamarind pulp, water if its too thick.

5.Allow it to boil again till oil seperates. 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 :)

My Notes:

• 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