Thattai payaru kulambu/black eyed pea kulambu

Thattai payaru (black eyed pea)kulambu recipe with step by step pictures 

              Thattai payaru kulambu is a tasty and finger licking kulambu recipe.  This is a normal method of making kulambu.  I usually serve this with steamed rice.  I make this when I dont have any vegetables and want to make kulambu for lunch.  I have soaked thattai payaru overnight.  If you didn't soak,  then you have to pressure cook it for 3whistles,  after the pressure releases,  again pressure cook for 2 whistles.  And your thattai payaru is ready to cook for kulambu. Try this recipe. 

Enjoy the food! 

Ingredients  :

. Thattai payaru(black eyed pea) - 1 cup
.  Onion - 1 medium sized (finely chopped )
.  shallots - 15
.  garlic cloves - 6
.  tomato - 2 small sized( roughly chopped )
.  coconut - 1/2 cup (grated)
.  turmeric powder  - 1/2 tsp
.  Chilli powder  - 1 1/2 tsp
.  Coriander powder  - 1 1/2 tblsp
.  Salt to taste
.  Oil - 2 tblsp
.  Mustard seeds  - 1 tsp
.  Urad dal - 1 tsp

Method  : 

        1.  pressure cook thattai payaru.  Heat oil in a kadai.  Add shallots, garlic and tomatoes.  Saute until it becomes soft.  Add grated coconut.  Saute for a min. Add coriander powder just before switching off the flame.  Mix it and let it cool. 

        2.  Transfer it to a mixer jar.  Grind to smooth paste by adding little water. 

       3.  Heat oil in a kadai.  Add mustard seeds and urad dal.  After it crackle,  add chopped onion.  Saute until it becomes translucent. 

      4.  Add ground paste.  Add cooked black eyed pea(thattai payaru). Add 1 1/2 cup of water.  Add Turmeric powder, chilli powder and salt. Mix well.  Cook in medium flame for 15 min or until oil separates. Switch off the flame.  Serve. 

Pictorial : 

         1) Take thattai payaru( black eyed pea) in a pressure cooker.  Add water and 1 tsp of salt. 

        2) Pressure cook for 4 whistles.  ( If it is not soaked overnight,  then pressure cook for 4 whistles.  After pressure releases,  again pressure cook for 2 -3 whistles) 

        3) Heat oil in a kadai.  Add shallots, garlic cloves and roughly chopped tomatoes. 

        4) Saute until it becomes soft. 

        5) Add grated coconut. 

         6) Saute for a min. 

         7) Add coriander powder just before switching off the flame. 

        8) Mix well.  Let it cool. 

        9) Transfer to the mixer jar. 

        10) Grind to smooth paste by adding little water .

       11) Heat oil in a kadai.  Add mustard seeds and urad dal. 

        12) After it crackle,  add chopped onion. 

        13) saute until it becomes translucent. 

        14) Add ground paste. 

        15) Add cooked thattai payaru. 

        16) Add 1 1/2 cup of water. 

       17) Add turmeric powder and chilli powder.  mix it well. 

        18) Add salt. 

        19) cook for 15 min in medium flame or until oil separates. 

        20) switch off the flame. 

        21) serve. 

Note : 

       In this recipe,  i didn't used tamarind.  If you like tanginess,  then you can add 2-3 tblsp of tamarind pulp to the kulambu.