Thatta payir puli kuzhambu
By Tanyadesigan
A tangy gravy made with tamarind, cow-pea and other indian masala
- 4
- Average
- 20 mins
- 30 mins
- Average budget
Ingredients
- Thatta payir / cow-pea - 1 cup
- Egg plant - 2 medium
- Drumstick - 1 (cut it into 4 or 5 pieces)
- tamarind - a big amla size (make the extract with 1 cup water)
- onion - 1/2 a small onion (optional)
- Greenchili - 2
- sambar powder -1 or 2 tea spoon (as per your spice level, I added 1 tea spoon only)
- coconut - 1/4 cup of ground coconut
- oil- 3 to 4 tea spoon
- coriander leaves - a few
- salt- as per taste
- To temper:
- mustard seeds - 1/2 a tea spoon
- urad dal - 1 tea spoon
- hing/perungayam - 2-3 pinches
- curry leaves - a few
Preparation
Step 1
Pressure cook the lentil with sufficient water for 3 to 4 whistles.
Step 2
In a pan heat 2 tea spoons of oil, when heated add the sliced onions, and green chilies, saute well
Cut eggplants to lengthwise pieces, and drumstick into four to five pieces, add them to pan and saute for two to three minutes.
Step 3
When the raw smell of vegetables leave, add the prepared tamarind extract along with a tea spoon of sambar powder
close pan with lid and reduce the flame to simmer and cook until the veggies are tender / cooked. (do not over cook, for me it took about 15 minutes)
Now add the pressure cooked lentils to the pan. mix well and let it cook with the tamarind gravy for 5 to 10 mins.
Step 4
grind the coconut pieces to a fine paste and add to the gravy and let it boil once.
Temper with the items listed and switch off the flame.
Best to serve with steamed rice with your choice of kootu or poriyal.