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.

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 a 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 Mins. 
  
•  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 Mins.
  

• Switch off the flame and garnish with coriander leaves and serve it with white rice.

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South Indian Lunch Recipes - Lunch Menu #1

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


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

Broad Beans Stir Fry recipe :


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 sized pieces and keep aside.

• Heat oil in kadai, when hot add bengal gram and mustard seeds. Allow it to splutter.

• Then add dry red chilies 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 Mins.

• 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 chilies 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 Mins.

• Finally, add the grated coconut and cook for one minute.

• Serve with hot rice and sambar.

Manathakkali Poriyal ( Black night shade stir fry )

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 Chilies
• 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 chilies 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.