Thatta Payir Sadam (Cow Peas Rice)

My mom use to cook this most of the time. It’s one of my favorite too.  I haven’t tasted this anywhere and even heard from anyone. It takes only 30 minutes to cook and a different food when we need a change.

 

Ingredients:

 

Rice	1 ¼ cup
Thatta Payir (Cow Peas)	½ cup
Onion chopped	¾ cup
Tomato chopped	½ cup
Garlic Pods	6-7
Green chili	1-2
Cumin seeds	1 Tbsp
Turmeric powder	½ tsp
Chili powder	½ tsp
Mustard seeds	1 tsp
Curry leaves	Few
Coriander chopped	Few
Salt
Oil

 

 

 

Direction:

1. Cook thatta payir in pressure cooker for 4-5 whiles or until it’s cooked but not mushy.
2. Heat oil splutters mustard seeds and cumin seeds. Add onion, green chili, curry leaves and half coriander.
3. Once onion turn soft add tomato with a pinch of salt and cook for few minutes. Now crush the garlic and add to onion tomato mixture fry for one minute and turn off.
4. In a pressure cooker add rice, cooked thatta payir, onion tomato mixture, turmeric and chili powder, salt.
5. Add 3 ¾ cups water (including the water from cooked thatta payir 1:3 ratio rice: water).
6. Cook for one whistle in high and 2 whistles on low flame turn off the stove. Wait until the pressure released and garnish with remaining coriander.

 

Tips: This will taste good if you serve hot and with ghee.

 

Sending this to: http://lemonkurry.blogspot.com

 

 

 

 

Thatta Payir Kathirikai Kulambu

I Saw this recipe from a blog and tried it came out well. It tastes like fish kulambu. When, I told my mom about this she told another recipe of similar kind. Yet to try that. I love Indian egg plant missing those now days. Whenever I get chance, use to buy lot and store in freezer.

Ingredients:

Eggplant	4
Thatta payir(Cowpeas)	½ Cup
Onion(Chopped)	¼ Cup
Tomato(Chopped)	¼ Cup
Tamarind	small gooseberry size
Garlic pods	4
Sambar powder	½ Tbsp
Coriander powder	½ Tbsp
Turmeric powder	½ tsp
Chili powder	½ tsp
Mustard seeds	½ tsp
Green Chili	1 or 2
Curry leaves
Salt
Oil

 

Directions:

 

1. Soak Tamarind in water make a thick pure. Pressure cook Thatta payir with a pinch of turmeric & few drops of oil.
2. Cut eggplant into four (how you cut for stuffing) sprinkle chilli powder and salt into it.
3. In a pan with a table spoon oil fry those eggplants until it cooks (skin should change light brown) Keep it aside.
4. In same pan add some oil splutter mustard seeds add onion green chili and curry leaves.
5. Once the onion cooks add tomatoes wait until that cooks, now add cooked eggplant give a stir add tamarind pure.
6. When it starts to boil add all powders and crushed garlic. Once the raw smell goes add cooked thatta payir salt.
7. Let it boil for few minutes. Once it’s done serve with rice.

 

Note: When cooking Thatta payir it should not but mushy. Will cook in 5-6 whistle.