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Monday, February 27, 2017

Thattapayir Kulambu ( Cow Peas/Lobia Gravy ) - South Indian Style

Today i'm going to share a gravy recipe with Thattapayir/ Cowpeas/ Black eyed peas/Lobia. This is a typical south Indian style coconut based gravy. With this legume i have added brinjal and potato to it. Cowpeas/ Thattapayir, Brinjal and Potato is a classic combination and tastes very yummy. Try this combination, you will definitely love it. This kulambu/gravy recipe can be best served with white rice or dosa.
Thattapayir Kulambu

I learnt this recipe from my MIL. You can also try this recipe with Bottle gourd instead of brinjal and potato. Thattapayir/ Cow-peas and Bottle-gourd is another combination. I used the brown cow-peas for this recipe. If not you can also try with the white ones. But we make this gravy with brown coloured cow-peas for this recipe.

Pressure Cooking Time :30 Min's 
Preparation time :10 Min's
Cooking Time : 20 Min's

Ingredients:
  • 1 cup Thattapayir/ Cow-peas
  • 2 Brinjals, chopped
  • ! large Potato, peeled and cubed
  • 1 large Onion, chopped lengthwise
  • 2 Tomatoes, chopped
  • 1/2 tbsp Ginger Garlic paste
  • 1 tbsp Tamarind pulp
  • 2 Green Chillies, silted
  • 1 tsp Chilly powder
  • 1 tsp Turmeric powder
  • 1 1/2 tbsp Coriander powder
  • 2 tbsp grated Coconut
  • 1/2 tsp Mustard seeds
  • 2 tbsp any Cooking Oil
  • Salt to taste
  • Coriander leaves for garnishing
Instructions :
  • Soak the thattapayir/ cow-peas in water for 3 hours and pressure cook for 2 whistles. Or else you can cook it low medium flame for 1/2 hour / until cooked.
  • Grind the grated coconut to a fine paste and keep aside.
  • Heat oil in wok, when hot add mustard seeds and allow it to splutter. Add the chopped onion and green chillies saute till it becomes translucent.
  •  Then add chopped tomatoes and cook for 2 Min's or till becomes little soft.
  • Add ginger garlic paste and all spice powders one by one and mix well, sprinkle little water in between and saute for 3 Min's. 
  •  Add Brinjal and potato cubes to it and cover it with lid and cook for 3 Min's, between open the  lid and saute so that it doesn't stick to the pan or burn. 
  • Then add the boiled cowpeas to it and add 1 cup of water and bring it to a boil.
  • Add the ground coconut paste and tamarind pulp to it and cook it in medium flame for 5 Min's.
  • Switch off the flame and garnish with coriander leaves and serve it with white rice.
Technorati Tags : Kulambu recipes, south Indian kulambu recipes, Thattapayir kulambu, thattapayir, south Indian recipes, south Indian gravy, south Indian gravy for rice, gravies for rice, Indian gravy recipes, 

Wednesday, February 15, 2017

South Indian Lunch Recipes - Lunch Menu #1

Today im going to share a simple South Indian lunch menu recipes. In this post im going to share 3 recipes South Indian drumstick sambar, Avarakkai poriyal ( Broad Beans stir fry ), Manathakkali Keerai Poriyal ( Black night shade stir fry - Sunberry or wonder berry, kaage soppu in kannada, Kamanchi chettu in Telugu ).
South Indian Lunch

I have already posted the sambar recipe in my blog. Do click the link for the recipe - Drumstick Samabar recipe.
South Indian Lunch

Broad Beans Stir Fry recipe :

Broad beans

Broad Beans Stir Fry Recipe:
Ingredients :
  • 200 gms Broad Beans
  • 1 tsp Bengal gram
  • 1/2 tsp Mustard seeds
  • 1 Onion, chopped
  • 3 Dry red Chilllies
  • 1/4 tsp Sambar masala (optional )
  • 2 tbsp Grated Coconut
  • 1 tbsp Cooking  Oil
  • Salt to taste
Method 1 :
  • Wash and string the beans and chop them into one inch size pieces and keep aside.
  • Heat oil in kadai, when hot add bengal gram and mustard seeds. Allow it to splutter.
  • Then add dry red chillies and curry leaves and fry for 15 sec.
  • Add the chopped onion and fry till the onions are soft and translucent.
  • Add the beans to it and mix well and cook for 2 Min's.
  • Add little water and cover and cook the vegetable In between open the lid and keep sauteing.
  • Add salt to it and cook.
  • When completely cooked finally add the grated coconut and cook for a minute.
  • Serve with hot rice and sambar.
Method 2:
  • Wash and string the beans and  chop them into one inch size pieces and keep aside.
  • Pressure cook the vegetable with very little water for one whistle. Do not overcook it.
  • Heat oil in kadai/wok, when hot add bengal gram and mustard seeds. Allow it to splutter.
  • Then add dry red chillies and curry leaves and fry for a sec.
  • Add the chopped onion and fry till the onions are soft and translucent.
  • Add the beans to it and salt mix well and cook for 2 Min's.
  • Finally add the grated coconut and cook for one minute.
  • Serve with hot rice and sambar.
Manathakkali Poriyal ( Black night shade stir fry )
Manathakkali keerai

Manathakkali Poriyal ( Black night shade stir fry )
Ingredients:
  • 1 large bunch of Manathakkali Keerai
  • 1 tsp Channa Dal
  • 1/2 tsp Mustard seeds
  • 1 Onion, chopped
  • 3 Dry red Chilllies
  • 1/4 tsp Sambar masala (optional )
  • 2 tbsp Grated Coconut
  • 1 tbsp Cooking  Oil
  • Salt to taste
Preparation :
  • Pluck the leaves from the stalk and wash it thrice and chop them roughly and keep aside.
  • Heat oil in kadai, when hot add bengal gram  and mustard seeds. Allow it to splutter.
  • Then add dry red chillies and curry leaves and fry for a sec.
  • Add the chopped onion and fry till the onions are soft and translucent.
  • Add the greens to it and saute. Add the required salt and cook for  5 mins. In between saute it. Don't need to add water.
  • Once the greens are cooked add the grated coconut and keep sauteing for a minute.
  • Serve with hot rice and sambar.

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