Thatta payir kuzhambu | Crowder peas curry | Simple black eyed peas gravy


Thatta payir kuzhambu By


Cuisine Style: Erode, Tirupur, Coimbatore, South India | Cooking Time: 15 minutes | To Serve: 4 | Take with: Idli, Dosa, Rice, Chapathi, puttu | Type : Gravy, kulambu, sambar, curry, masala.

Ingredients

  • Thatta payir [Crowder peas] – 1 cup
  • Tomato – 1 [chopped]
  • Onion – 1 [sliced]
  • Garlic – 2 [mashed]
  • Dry red chilli – 1
  • Green chilli – 1 [sliced]
  • Curry leaves – 1 spring
  • Coriander leaves – 1 spring
  • Red chilli powder – ¼ tbsp
  • Turmeric powder – ¼ tsp
  • Mustard seeds – ½ tbsp
  • Bengal gram – ½ tbsp
  • Urad dal – ½ tbsp
  • Salt to taste
  • Asafetida a pinch
  • Oil – 2 tbsp

Preparation Method

  • Dry roast thatta payir then wash and soak for 8 hours.
  • Boil thatta payir in cooker with ¼ tsp turmeric powder for 3 whistles.
  • Heat pan with oil add mustard seeds, Bengal gram and urad dal.
  • Add asafetida, onion and garlic sauté till brown. Add dry red chilli, green chilli and curry leaves. Then add tomato sauté well.
  • Add boiled thatta payir, turmeric powder and red chilli powder cook till raw smell out. Once boiled add salt and chopped coriander leaves cut off heat serve hot with rice.

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