Karamani Kuzhambu Recipe| thatta payir Kuzhambu Recipe | Perum payaru kuzhambu recipe | Red cow peas gravy recipe

Thatta payir kuzhambu with step by step photos

Preparation time: 10 minutes

Cooking time:20 minutes

Total times:30 minutes (Except soaking time)

Serving: 4

Course: Lunch

Cuisine: south Indian recipe

Ingredients:

2 Brinjal, chopped

1 tomato, chopped

100 gram Perum payaru

¼ lemon size tamarind

1 tblsp Red chili powder

1 tblsp Coriander Powder

½ tsp Turmeric

2 tblsp Cooking oil

Salt to taste

For Grinding:

(1 cup=200 ml)

½ Cup Grated coconut

1 tsp cumin seeds

3 Garlic, Peeled

15 sambar shallots, peeled

For Tempering:

1 tsp Mustard seeds

1 tblsp oil

1 sprig curry leaves

1 sambar shallot, chopped

Preparation:

1. Transfer Cumin seeds, Garlic and grated coconut to the blender, grind it as smooth paste and keep aside

2. Transfer the peeled sambar shallots to the blender, grind it as smooth paste and keep aside

3. Soak tamarind in hot water for 15 to 20 minutes. Extract the pulp and keep aside

4. In a pot add 100 gram perumbayaru and soak it in water 4 to 5 hours. After 5 hours drain the water completely, transfer the soaked perumbayaru along with few salt and needed water to the cooker and cover the lid for 2 to 3 whistles.

5. Once the pressure cooker settle down open the cooker, check whether payaru cooks well. Don’t drain the water from perumbayaru. We should add this water to Kuzhambu. It will give more tasty to the Kuzhambu

Method:

1. In a pan add 2 tblsp cooking oil, brinjal and tomato. Fry it on low heat till for 5 minutes

2. Add grinded sambar shallots, sauté for a minutes

3. Add grinded coconut paste, sauté for a minutes

4. Add Coriander powder, chilli powder ,turmeric and salt, sauté for a minute

5. Add Tamarind Pulp and needed water. Let it cook for a minutes

6. Finally add cooked perumbayaru along with water and let them cook till the masala raw smell disappear

7. Meanwhile heat a pan, add 1 tblsp oil and mustard seeds

8. When mustard seeds crackle, add sambar shallots.when shallots turns brown color add curry leaves

9. Pour the tempering over the Kuzhambu and mix well

10. Serve the Perumbayaru Kuzhambu with rice and any poriyal

Step by Step Pictorial Instructions: