Thattapayaru Thani Kulambu

Thani kulambu I heard this first time in one of my friends place. It tasted great for idli, dosa, puttu etc. I have noticed all the side dishes she used to prepare will be little bit watery and even she asks me to prepare like that for potlucks. I haven’t asked the reason but when Lakshmi Venkatesh announced Tried and Tasted Chettinad Cuisine, I came across couple of blogs about most of the foods I tasted in my friends place.

One of them is this Thattapayaru Thani Kulambu, source of this recipe is Chettinad Fiesta by Minu she got lot of authentic vegetarian chettinad foods, thanks for sharing those in your blog.

Ingredients:

Cow peas (Thattapayaru)	½ cup
Onion	1 small
Tomato	1 small
Sambar powder	1 Tbsp
Turmeric powder	¼ tsp
Tamarind paste	1 tsp
Chili powder	1 tsp
Garlic pod	1 crushed
Salt	as per taste
To Temper:
Mustard seeds	½ tsp
Urad dal	¼ tsp
Fennel seeds	½ tsp
Asafetida	a pinch
Fenugreek	4-5 grains
Curry leaves	few
Oil	2 tsp

 

Directions:

1. In pressure cooker dry roast cowpeas until nice aroma comes.
2. Wash the dal and add 2-3 cups of water and allow it to soak for ½ hour.
3. Chop onion and tomatoes to small cubes add this to dal with turmeric powder and pressure cook for 3 whistles.
4. Once the pressure is released add tamarind paste, chili powder, sambar powder and salt, cook for another 5 minutes.
5. In this stage check consistence and salt if you need more water you can add hot water.
6. Meanwhile heat oil and splutter the ingredients in the list for tempering and add this to kulambu with crushed garlic.
7. Again cook for another couple of minutes and turn of the stove and serve with rice, idli dosa etc.

Note:

You can do this with Pasipayaru also. If you need more spice add one green chili while pressure cooking the dal.

 

Sharing to:Kitchen Chronicles, Gayathri