Name: Thattai Paiyuru Kuzhambu - Black Eye Beans Curry recipe by Vins Raj at BetterButter
Prep time: 130 min
Cook time: 25 min
Total time: 155 min
Yield: 2
Ingredients: ¼ Cup Thatta Payaru/Cow Peas/Black Eye Beans; 2 Onion or 15 Shallots; 1 Tomato; 2 tsp Sambar powder; 1/2 tsp Chilli powder; ½ tsp Turmeric powder; 1tsp Tamarind; A bunch of coriander leaves; 1 sprig Curry leaves; Small piece of Jaggery; 1tsp Coconut grating; 1 tsp Melted Ghee; For tempering:; 1tsp Oil; ¼ tsp Mustard seeds; ¼ Urad dal; ¼ tsp Asafoetida

Ingredients Serving: 2

¼ Cup Thatta Payaru/Cow Peas/Black Eye Beans
2 Onion or 15 Shallots
1 Tomato
2 tsp Sambar powder
1/2 tsp Chilli powder
½ tsp Turmeric powder
1tsp Tamarind
A bunch of coriander leaves
1 sprig Curry leaves
Small piece of Jaggery
1tsp Coconut grating
1 tsp Melted Ghee
For tempering:
1tsp Oil
¼ tsp Mustard seeds
¼ Urad dal
¼ tsp Asafoetida

Instructions

Soak Cow Peas for 2 hours and pressure cook for 2 whistles. Put in a blender and pulse it to a coarse paste.
Dice onion and tomato.
Add oil in a pan and add mustard seeds after it splutters put urad dal, asafoetida.
Add diced onions and tomato and sauté it till the tomato is cooked and gets into a paste form.
At this stage add turmeric powder, chilli powder, sambar powder and sauté it for a minute.
Add mashed cow peas to the pan and add required salt and water to form a gravy consistency.
Let the mixture boil for 3 minutes, now add tamarind extract and allow it to boil for another 4 minutes.
Add coriander leaves and crush curry leaves with your fingers before adding to the sambar.
When the sambar is done, add jaggery, coconut grating & ghee and remove from heat.
Serve with rice, dosa or roti.

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