0 THATTA PAYIRU CURRY

Thatta payiru(Karamani/Cow Peas) Kuzhambu


Thatta payiru/ red chori - 1 cup
Onion - 1 big chopped fine
Tomato - 2 medium chopped fine
Chilli powder - 1 tbsp
Dhaniya powder - 1 tbsp
Jeera/cumin powder - 1/2 tbsp
Turmeric powder - 1/4 tsp
Coconut - 1/2 cup paste
Salt as needed
Oil - 3 tbsp

Seasoning:
Mustard seeds, urad dhal, curry leaves

Variation :-


If you want to avoid the use of coconut in any of your curries ...then you can substitue the use of it with half a cup of toor dhal/moong dhal ( cooked seperately)...or use few tbsp's of Pottu kadalai powder (split dalia).

Method :
Soak thatta payiru over night and then cook them in a pressure cooker for 2-3 whistles.


Heat oil in a kadai and add onions...fry till golden brown...then add tomatoes and mash well to cook them till pulpy...now add all the powders( can substitute with regular home made curry powder)...saute and add coconut paste...if you do want to use coconut then add the cooked thatta payiru and toor dhal or moong dhal or pottu kadalai powder with 2 cups of water...allow it cook in medium flame for 10 minutes...add salt .


Heat oil in a different small kadai and add mustard seeds, urad dhal and curry leaves...when they splutter up ...pour it on the curry and mix...this goes well with rice and chapathis.

As a variation grind few pieces of onions along with 3 flakes of garlic and 1 tbsp of fennel seeds with coconut and add to the curry. They taste really good.