Thattai Payir Puli Kozhambu

Thattai payir kozhambu is one of my favourite curries and very tasty too. Back home in India, my mother used to make it with the thattai payir or cowpea. In US , we get it as Black-eyed Peas. Techincally , both are almost same, though it is said that cowpea tastes much more better than Black-eyed Pea.

Preparation Time: 10 mins

Cooking Time: 20 mins

Makes: 4 servings

Ingredients:

Cow Pea / Black eyed Peas : 1 cup

Shallots : 4-5 (chopped)

Tomato : 1

Red chillies : 2

Curry Leaves : 1 sprig

Tamarind : gooseberry size

Vathakozhambu powder : 1 tsp (optional)

Mustard : 1 tsp

Salt : to taste

Coconut Oil : 1 tsp

To Roast and Grind :

Shallots : 4-5

Tomato : 1

Curry Leaves : 1 sprig

Grated Coconut : 3-4 tbs

Cumin seeds : 1 tsp

Fennel Seeds : 1 tsp

Chilli Powder : 1 tsp

Coriander Powder : 1 tsp

Turmeric : a pinch

Asafoetida : a pinch

Oil : 1 tsp

Procedure:

1. Soak the peas overnight and pressure cook it for 3-4 whistles.
2. Heat 1 tsp of oil and roast the following - cumin, fennel, curry leaves, peeled shallots, tomato, coconut, turmeric, chilli powder, coriander powder and asafoetida.
3. Let this mixture cool and grind with little water.
4. Soak the tamarind in warm water.
5. Heat the Kadai, add the cooked cowpea, tamarind water and the ground masala. Add vathakozhambu powder to this. (optional )
6. Let this boil , till a layer forms on top and u get a nice aroma.
7. Meanwhile heat the coconut oil, add mustard, curry leaves, chopped shallots and dry red chillies.
8. Add the above seasoning to the boiled cowpea mixture and Your Tasty Kozhambu is ready to be served with rice. :)