Black Eyed Bean Curry
( Kongunad Thattapayir Kuzhambu )
The black-eyed pea, black-eyed bean or goat pea, a legume, is a subspecies of the cowpea, grown around the world for its medium-sized, edible bean.The first domestication probably occurred in West Africa, but the black-eyed pea is widely grown in many countries in Asia; In the Southern United States, eating black-eyed peas on New Year's Day is thought to bring prosperity in the new year.
Ingredients
- Black eyed beans / cow pea / karamani / Thattapayir - 1/2 cup
- Oil - 2 tbsp
- Mustrad - 1 tsp
- Fenugreek - 1 tsp
- Shallots - 6
- Garlic - 4 fat cloves
- Tomato - 1
- Asafoetoda a pinch
- Turmeric a pinch
- Coriander powder - 2 tsp
- Sambar powder - 2 tsp
- Salt as needed
- Tamarind - 1 lemon size
- Water as needed
To Grind:
- Coconut - 2 tbsp
- Fennel seeds - 1 tsp
- Cumin - 1 tsp
Method
- Soak tamarind in hot water and extract juice.
- Grind coconut, fennel seeds and cumin seeds adding little amount of water, keep aside.
- Soak pea for 2 hours and pressure cook for 5 whistles.
- Heat oil in a pan, add mustard, fenugreek, onions, garlic and saute.
- Add chopped tomatoes, turmeric, asafoetida, sambar powder, coriander powder and salt.
- Cook them till tomatoes gets mushy.
- Add tamarind extract and boil in low flame for 5 mins.
- Add grounded coconut paste, mix along and cook for 10 mins in low flame.
- Add cooked pea.,some water and boil along for 15 mins till curry becomes thick.
- Garnish and serve hot with rice.
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