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

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.