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.

Butterscotch Blondies with Pecan Nuts

It's been long since i updated my blog. I haven't posted anything in the blog for a while. When Lubna of  " Yummy Food " asked me to do a guest post for her Christmas baking series i immediately told yes. Thank you Lubna for giving me this wonderful opportunity. She has a wonderful blog and i always admire her passion towards blogging. She is very good friend of mine and we became friends through blogging. When we were staying in the same apartment in Bangalore, we used to go out together, have lunch together and also we used to go out for reviews along with my other blogger friends Satrupa Dash and Deepasri Deb. We four often have potluck together. I remember how fun filled those days where. I miss you all guys.

Ok now coming to today's post, i m going to share a simple baking recipe of Butterscotch Blondies with Pecan nuts. Blondies are like brownies without cocoa and contains brown sugar but substitutes vanilla for cocoa. Like brownies, blondies also have other flavourful additions like nuts, desiccated coconut, chocolate chips etc.

Please do check for the recipe of Butterscotch Blondies at Yummy Food.

Garlic Rice / Poondu Saadam / Lunch Box Recipes / Variety Rice Recipes

Do you love garlic? Then this is a must-try recipe. Today I'm going to share one of the south Indian variety rice recipe called Garlic rice / Poondu Saadam. This is very tasty and flavourful rice. If you have any leftover rice then make use of it and pack a quick lunch.

↓Click for the video Recipe ↓

Ingredients

• 2 cups of cooked rice
• 8 or 9 cloves of Garlic
• 3 Dry Red Chillies
• 1/3 cup of grated Coconut
• 2 tbsp of Oil
• 1 tsp  Mustard seeds
• 1 tsp Urad dhal
• Few Curry leaves
• Salt to taste

Method

• Heat 1 tbsp of oil in wok/ kadai, when hot add the garlic and dry red chillies and fry for a minute. Then add the grated coconut and fry for 1 minute. Do not burn the coconut. Even you can switch off the stove and roast the coconut in the kadai.

• Allow it cool and grind the mixture coarsely in a mixie or a food processor and keep it aside.

• Heat the remaining oil in the same kadai/wok, when hot add mustard seeds and urad dal and allow it to splutter. And then add curry leaves to it. 

• Now add coconut garlic mixture and salt to it and saute for 2 minutes. Then add the rice to it and mix well, so that rice and garlic mixture combine together.

• Serve with potato fry or your favourite side dish.

  Notes

• If you don't have any cooked or leftover rice.. cook them and allow it to cool and proceed the recipe. Do not use the hot rice for this recipe.
• If the garlic cloves are big then reduce it to 5.
• If you feel spicy, you can reduce the chillies too.
• you can substitute dry coconut powder in the place of fresh coconut. 
• Also you can prepare the coconut garlic mixture in advance and store it in a container in the fridge. Whenever you have any leftover rice, you can prepare this garlic rice easily.

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Brinjal Biryani / Eggplant Biryani | Biriayni in pressure cooker | Onepot meal

One of my favaourite food is Biryani. This is one of the most popular and classic recipe which doesn't need much introduction. Today I'm going to share a biryani recipe cooked with ' Brinjal '. Surprised !!...... yes me too surprised when i heard this for the first time.