Thattapayaru Kuzhambu ( Chettinad)
Without thattapayaru there is no house in chettinad. They purchase bulk in the season and store it up to next season. They make another interesting recipe in thattapayaru such as vathal mandi. We will see later. Thattapayaru is known as cow peas in English and is also known as karamani. It is a rich source of protein.
Now let us see the recipe
Thattapayaru Kuzhambu Ingredients:
Thattapayaru - 1 cup
Small onion - 10
Tomato - 1
Garlic cloves - 4
Sambar powder - 3 tsp
Tamarind - marble size
Salt - to taste
To Temper
Oil - 3 tsp
Mustard - ¼ tsp
Urad dal - ¼ tsp
Fennel Seed - ¼ tsp
Pepper - ¼ tsp
Curry leaves - few
Thattapayaru Kuzhambu Method:
Dry roast thattapayaru till nice aroma comes. Pressure cook thattapayaru with salt and sambar powder for 3 whistles.
Chop small onion and tomato. Crush garlic with skin. Soak tamarind in water and extract the pulp. Add tamarind water to the cooked thattapayaru and boil for some time.
Heat oil in a frying pan and add mustard, urad dal, fennel seed and pepper. When they crackle add onion, crushed garlic, tomato, and curry leaves and saute for about 10 minutes.
Add this to kulambu and boil for some time. check salt. Serve hot with rice. I served with beans poriyal, mor milagai and rice.
Note:
If you want kulambu thick, you can add coconut paste at the end and boil for a few minutes.
Without thattapayaru there is no house in chettinad. They purchase bulk in the season and store it up to next season. They make another interesting recipe in thattapayaru such as vathal mandi. We will see later. Thattapayaru is known as cow peas in English and is also known as karamani. It is a rich source of protein.
Now let us see the recipe
Thattapayaru Kuzhambu Ingredients:
Thattapayaru - 1 cup
Small onion - 10
Tomato - 1
Garlic cloves - 4
Sambar powder - 3 tsp
Tamarind - marble size
Salt - to taste
To Temper
Oil - 3 tsp
Mustard - ¼ tsp
Urad dal - ¼ tsp
Fennel Seed - ¼ tsp
Pepper - ¼ tsp
Curry leaves - few
Thattapayaru Kuzhambu Method:
Dry roast thattapayaru till nice aroma comes. Pressure cook thattapayaru with salt and sambar powder for 3 whistles.
Chop small onion and tomato. Crush garlic with skin. Soak tamarind in water and extract the pulp. Add tamarind water to the cooked thattapayaru and boil for some time.
Heat oil in a frying pan and add mustard, urad dal, fennel seed and pepper. When they crackle add onion, crushed garlic, tomato, and curry leaves and saute for about 10 minutes.
Add this to kulambu and boil for some time. check salt. Serve hot with rice. I served with beans poriyal, mor milagai and rice.
Note:
If you want kulambu thick, you can add coconut paste at the end and boil for a few minutes.
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