CHERU PAYAR CURRY FOR PUTTU

    Well, when we talk about Puttu, the one and only Kadala curry or the Black Chickpeas Curry tops the list.  But this humble Cherupayar Curry also follows the suit.  My husband loves dishes made out of Dhal and this Cherupayar Curry is one of his favourites.  So, whenever I make Puttu, I make Kadala Curry and Cheru Payar Curry as side dishes.  We all love Kadala Curry and my hubby likes the Green Gram Curry.  My kids & I do take a serving of Puttu with Bananas.  So whenever I make Puttu, I make both the side dishes - Kadala Curry, Cherupayar Curry & make sure to buy some bananas to go along with Puttu.  If I get Nendhra Pazham I make Steamed Nendhra Banana and serve it along with Puttu.

PUTTU, KADALA CURRY/CHERUPAYAR CURRY, PAZHAM, PAPPADAM

    Green Gram is a super food with high nutritional value.  It is a layman's source of  Protein and is loaded with Minerals.  It is also one Dhal which has a cooling nature.  Green gram do not require too much of soaking time.  But if you plan ahead, you can soak it overnight, which makes the cooking process quick.  Once soaked, the Green gram cooks fast.

    This Kerala Style Green Gram Curry is a mildly spiced curry.  Once the Green Grams are cooked, a coconut paste ground along with garlic, green chillies and cumin seeds are added and boiled for a few minutes until the raw flavour goes.  Then the Green Gram Curry is tempered in Coconut Oil with Mustard Seeds, Dry Chillies and Curry Leaves for a final touch.

    Cheru Payar Curry is a tasty & nutritious curry, easily digestible and goes well with Puttu.  Serve a Nadan Kerala Pappadam for a complete meal.  This Cheru Payar also goes along with Rice. Serve Cheru Payar Curry hot with a drizzle of Ghee along with steaming hot rice & any preferred Poriyal/Thoran.

For a detailed Recipe on 'How to make Puttu', Click here...

Cuisine - Kerala, South India
Course - Side Dish
Spice Level - Medium
Difficulty - Easy
Serves - 3-4
Author - SM

Preparation Time - 5 -10 Minutes
Soaking Time - 30 Minutes - 1 Hour/Overnight
Cooking Time - 25-30 Minutes

For more recipes from GODS OWN COUNTRY - KERALA,  click here...

HOW TO COOK CHERU PAYAR CURRY FOR PUTTU  - KERALA STYLE GREEN GRAM CURRY 

CHERU PAYAR CURRY FOR PUTTU

INGREDIENTS:

To Cook Green Gram:

METHOD:

For Cheru Payar Curry:

• Grind the Grated Coconut along with Garlic Cloves, Green Chillies and Cumin Seeds adding little water into a fine paste and keep it aside.
• Clean, Wash and Soak Green Gram/Cheru Payar in ample of water for about 30 Minutes - 1 Hour, preferably overnight.
• Discard the water used for soaking the Green Gram/Cheru Payar.
• Add  3 Cups of water, Turmeric Powder and half a teaspoon of Ghee and cook the Green Gram/Cheru Payar in a Pressure Cooker.
• Cook on a high flame for 2 Whistles, lower the flame and cook for another 2-3 whistles.
•  If you have soaked the Green gram/Cheru Payar, then just cook it for a Whistle.
• Allow the  pressure to release.
• Once the Green Gram/Cheru Payar is cooked, add a dash of Salt and slightly mash the Green grams.
• We need to slightly overcook the Green Grams/Cheru Payar for this recipe.
  
• Now add ground Coconut Paste and mix well.
• Cook this on a low flame until the raw flavour goes, and you get the desired consistency.
• Add water if necessary at this stage.
• Heat Coconut Oil in a separate pan, splutter Mustard Seeds, Dry Red Chillies and Curry Leaves on a very low flame.
• Pour in the Cheru Payar/Green Gram Curry into the tempering and cook on a low flame for a few minutes.
• Cheru Payar Curry is an all-time popular side dish for Puttu in Kerala.  Serve a Nadan Kerala Pappadam for a complete experience.
• Serve Cheru Payar Curry hot with a drizzle of Ghee along with steaming hot rice & any preferred Poriyal/Thoran.

CHERU PAYAR CURRY FOR PUTTU

 NOTES:

• Soaking Green Gram/Cheru Payar makes cooking faster. 
• Adding butter or ghee while cooking green gram will speed up the process and also adds a nice flavour to the dhal.
• According to Ayurveda, Green Gram should be cooked with ghee (or other oil) to antidote its dry and astringent qualities. But it is purely optional. 
• Slightly overcook the Green Gram/Cheru Payar fot this recipe.
• Adjust the number of Green Chillies and Dry Red Chillies to your spice preference.
• Do not add salt while cooking Green Gram/Cheru Payar, once it is cooked add salt and mix well before tempering.
• Do not temper the ingredients on a high flame, this will burn them and will give a bitter taste to the dish.

ANDHRA MANGO DHAL - MAMADIKAYA PAPPU

      Cooking a Curry with Dhal is as often a scenario at home & to give a mild twist or try new versions of curries with Dhal/Paruppu is something I love to do.  The list of dishes & curries prepared with Dhal is long enough, which gives a variety when it comes to daily cooking. When I saw this Andhra Style Dhal recipe, I was damn sure to give it a try & all the more, it was a quick fix recipe prepared with Tuvar Dhal/Pigeon Pea Dhal.  

    The original inspiration for this Andhra Style curry got into my head from Amulya Malladi's Novel - The Mango Season & Song of a Cuckoo Bird. In the Mango Season Novel, she even has written a brief recipe for Mango Pappu which inspired me to the core and the next time when got a few Raw Mangoes, I cooked this curry. In the novel A Cuckoo Bird, the kids at the ashram would look forward for this curry during Mango season.

    The recipe was more or less similar to Thalicha Paruppu & Andhra Tomato Pappu, but the addition of Raw Mangoes in dhal literally fancied my instincts - for a person who loves tangy food, needless to say... This Andhra Style Mango Dhal gave a wonderful flavour with a high note of tanginess in its taste. We call LENTIL/DHAL as Paruppu/Parippu in Tamil/Malayalam & the same is called as Pappu in Telugu.  As this recipe is cooked along with a good amount of Mangoes, the recipe gets to be known as Mamadikaya(Mango) Pappu.

      Mamadikaya Pappu served with piping hot Rice & a hearty drizzle of Ghee is an absolute treat. Combine it up with your choice of Stir-fries for a complete meal.  This Mango Pappu is a traditional recipe from Andhra/Telangana prepared with Tuvar Dhal/Pigeon Pea Dhal.  Mangoes are cooked along with the Dhal, and then mashed & mildly seasoned with Onions & Garlic & then the dhal is tempered with spices which gives additional notes of flavours to this dish. I have left a few Mango Pieces without mashing, so that I could bite into some raw mangoes from the curry. 

    I usually cook Dhal in a Pressure Cooker, which makes the cooking faster. And all the more, it is hassle-free & I feel lot more comfortable cooking Dhal in a Pressure Cooker.  Can soak the Tuvar Dhal for about 30 Minutes if you are cooking the Dhal in a regular Sauce Pan.  Soaking facilitates fast cooking, and draining out the water used for soaking helps avoid the bloating caused by certain Pulses.  I have seasoned the cooked Tuvar Dhal first and then have cooked it for a few minutes, which helps the flavours to get well infused into the Dhal before tempering the Mango Pappu.

For more Recipes with DHAL, Click here...


Cuisine - South Indian
Course - Side Dish
Spice Level - Medium
Difficulty - Easy
Serves - 2 -3
Author - SM

Preparation Time - 5-10 Minutes
Cooking Time - 20-30 Minutes

For more Recipes from ANDHRA/TELANGANA CUISINE, Click here...

HOW TO MAKE ANDHRA MANGO DHAL - MAMADIKAYA PAPPU 

ANDHRA MANGO DHAL - MAMADIKAYA PAPPU

NOTES:

• Andhra Style Mamadikaya Pappu is cooked with Tuvar Dhal/Pigeon Pea Dhal.
• Can make the same recipe with Yellow Moong Dhal or Masoor Dhal too.
• Cook the Dhal accordingly.
• Care should be taken while cooking Dhal in a Sauce Pan so that it doesn't get burnt at the bottom. Adjust the amount of water and cook accordingly.
• Cook the Dhal well and mash it up before adding it along with the seasoning, or cook the Dhal Al dente to suit your preference.
• I have used about a cup of Raw Mangoes in this recipe.  Adjust the amount of Mangoes to suit your taste.
• Andhra Mango Pappu curry is a tangy curry.  If the Mangoes aren't tangy enough, can add Tomatoes or Tamarind to balance the taste.
  
• Adjust the consistency of Mango Pappu to suit your preference.
• Adding sugar helps to balance the overall taste, but it is purely optional.
  

PLANTAIN FLOWER AND RED BEAN STIR FRY

    Vazhappoo Thoran/Upperi is a simple Kerala Style stir-fry prepared with finely chopped Plantain Flower, usually seasoned with mild spices and condiments and finally topped up with few spoons of grated coconut. This recipe, in addition to the Plantain Flower, has Red Bean in it. I have not seen anybody in the family cook this way and when I ate it at Shreedhareeyam Ayurvedic hospital, it was an all new combination for me.  They used to serve thorans like Vazhakoombu cooked along with Red Bean.  Raw Papaya cooked along with Green Gram etc.,
     If you have a lot of patience and all the more if you are health conscious, then Plantain Flower/Banana Blossom/Vazhaipoo would prove fruitful for your meticulous effort. Vazhaipoo - Plantain Flower is rather one item usually neglected in most of the kitchen. You literally need some time and patience to clean and prepare Plantain Flower.  But according to me, it is not a messy job, except that you may get your hands stained due to the black sap in Banana Blossoms.  Rub your hands with some oil or use a glove before handling the blossoms.   
     Thoran/Upperi is a predominant Sadhya Item served along with various other dishes in a Kerala Sadhya(Banquet). And we can find a combination of a Dhal/Bean & a vegetable cooked in the form of Thorans, Kootu, Erissery etc., in Kerala Cuisine. Vazhapoo when combined with Red Bean goes hand in hand in terms of colour, taste & texture.  It is a wonderful combination, equally nutritious and delicious.  Try this combo thoran in your Vishu Sadhya spread out this year.

For more SADHYA RECIPES, click here...


Cuisine - Kerala (South India)
Course - Side dish
Spice Level - Low - Moderate
Difficulty - Easy
Serves - 4
Author - SM

Preparation Time - 5 -10 Minutes
Cooking Time - 5 - 7 Minutes


 For more Recipes FROM GODS OWN COUNTRY, Click here...

HOW TO MAKE  VAZHAKOOMBU & VANPAYAR THORAN - PLANTAIN & RED BEAN STIR FRY

PLANTAIN FLOWER AND RED BEAN STIR FRY

INGREDIENTS:

For Vazhakoombu & Chuvanna/Van Payar Thoran:

For Tempering :

METHOD:

To soak & cook Red Bean:

• Clean, wash and soak Red Bean with ample of water overnight.
• Discard the water used for soaking.
• Pour about 3/4 - 1 cup of water to the soaked Red Bean.
• Pressure-cook the soaked Red Bean on a high flame for 3 Whistles and for 3-4 Whistles on a low flame.
• Switch off the flame and allow it to cool.      

For more details on How to cook Beans Lentils and Pulses, click here ...

To clean & cut Plantain Flower/Banana Bloassom:

• Meanwhile, clean the Banana Blossoms, finely chop them and soak it in acidic water. 
• Drain and squeeze out the excess water from finely chopped Banana Blossoms

For How to clean Plantain Flower/Banana Blossoms, Click here...

PLANTAIN FLOWER AND RED BEAN STIR FRY

For Plantain Flower & Red Bean Thoran: 

• Finely chop Shallots, Green Chillies & Garlic.
• Heat oil in a pan, splutter Mustard Seeds and Curry Leaves.
• Add finely chopped Shallots, Green Chillies, Garlic and sauté until Shallots turn translucent.
• Add in the Turmeric  Powder, Cumin Seeds and give a quick stir, fry this on a very low flame for few minutes.
• Now add chopped Plantain Flower/Banana Blossom along with a dash of Salt & a pinch of Sugar.
• Cover and cook briefly.
• Once, the  Plantain Flower/Banana Blossom turns soft & cooked, add the cooked Red Bean along with grated Coconut and mix well.
• Cook for a while on a low flame.
• Vazhakoombu & Chuvanna Payar(Vanpayar) Thoran can be served as a side dish for Rice.

NOTES:

• Some do not add Onions & Garlic while cooking for a Sadhya.
• Adding Garlic is truly optional.
• I have used Coconut Oil in the recipe, can use any other vegetable oil.  
• Can substitute Red Bean with Green Grams too.  Cook accordingly.
  

MOONG DAL PARATHA

      Stuffed Indian Bread, colloquially named Parathas are Rotis made with immediately available ingredients in an Indian Kitchen. North Indian Cuisine is filled with variable recipes with a variety of stuffed Parathas. These parathas are made with Whole wheat flour(Gehun ka Aatta).  We can get wild with the choice of stuffings, Aloo Paratha with Potatoes Stuffed in it, or Methi (Fenugreek Leaves) Paratha/Thepla, Mint Paratha, Onion/Spring Onion Paratha, Gobi(Cauliflower) Paratha, Mooli(Radish) Paratha, Dhal Paratha, Paneer Paratha etc., & etc.,

      Dal Paratha is one of the most famous Indian Bread stuffed with Moong Dhal or Chana Dhal(Bengal Gram Dhal).  This is a popular dish originating from Punjab, but can commonly be termed as a North Indian Dish.  Dal Paratha can be served at any time of the day, it suits well for a breakfast, lunch and dinner.  Serve hot Parathas with a blob of Butter along with a cup of Curd(Yoghurt), Pickle or Raitha.

MOONG DAL PARATHA

      Dal Parathas are Whole Wheat Indian Bread with a heartwarming pre-cooked Dal Stuffing.  I have made this recipe with freshly cooked Moong Dal and then it is mixed along with seasonings & spices.  The Moong Dhal mix is used for stuffing the Paratha. Make sure that the Moong Dals aren't overcooked which will make it mushy.    The same recipe can be prepared with Chana Dal, but when prepared with Chana Dal, the Paratha becomes filling and slightly heavier than Moong Dal Paratha.  And the Prathas tastes unique to the Dhal used for stuffing.  The same recipe can be prepared with left-over Dal too. 

    What makes Moong Dal Paratha special is the soft and tasty filling of Moong Dal flavoured with mild spice powders and seasonings. Garam Masala gives this Paratha a wonderful flavour and Amchur(Dry Mango Powder) adds a tinge of tanginess to the dish. Usually, Parathas are roasted with lots of Ghee(Clarified Butter) and served with dollops of Butter. Moong Dal Parathas are wholesome as they are, so serve them with simple side dishes. These Parathas taste best when served hot with Pickles /Aachar, Curd or Raitha.  Moong Dal Paratha is one best dish which can be packed in a Lunch Box, as it stays fresh and soft even after a long time.

For more Recipes on INDIAN BREADS, Click here...


Cuisine : North Indian ( Punjabi)
Course : Main Course
Difficulty : Medium
Spice Level - Low
Serves : 4
Yields : 12 - 15 Parathas
Author : SM

Preparation Time : 25-30 Minutes
Leavening Time : 5-8 Minutes
Cooking Time : 15-20 Minutes

For more PARATHA RECIPES, Click here...

HOW TO MAKE DAL PARATHA - MOONG DAL STUFFED CHAPATIS

MOONG DAL PARATHA

INGREDIENTS:

For The Dough:

For the Stuffing:

To Cook:

METHOD:

For the Dough:

• Mix all the ingredients mentioned under 'For the dough', adding a little water, and knead it into a pliable dough.
• Finally, add oil /melted Ghee and knead it again for about 7-8 minutes.
• Cover and leave it aside for 5-8 minutes.
• Before rolling them, knead it again.
• Divide the dough into 12-15  medium-sized balls and keep it aside.

For the Stuffing:

• Cook Moong Dal in a Saucepan or in a pressure cooker with enough water.
  
• Once cooked, drain the dal for about 15-20 minutes.
• Make sure that the water used for cooking is drained off before making the stuffing.
• Can mix all the other ingredients mentioned under "For stuffing" raw or sautéed.
  
• If Sautéing, heat Oil/Ghee in a Pan over medium flame.
• Splutter Cumin seeds, add finely chopped Onions and Green Chillies.
• Sauté them until Onions turn translucent.
• Add, Red Chilli Powder, Garam Masala to the above and fry this on a very low flame for few minutes.
• Add slightly mashed Moong Dal along with a dash of Salt and mix well.
• Sprinkle Amchur Powder and finely chopped Coriander Leaves/Spring Onions and mix well.
• Leave this on a low flame for a few minutes and switch off the flame.
• Allow it to cool.
• Divide the Moong Dal Stuffing into 12-15 medium-sized balls and keep them aside.

For Moong Dal Paratha:

• Roll the dough balls into thin circles.
• Place a little Moong Dal Stuffing at the centre.
• Bring the sides of the dough together and seal them tightly with your fingers, shaping them into a ball.
• Dust some flour and roll the dough with Moong Dal Stuffing into a Circle.
• Heat a griddle(Tawa) and cook each paratha on a medium flame.
• Drizzle 1/4 Teaspoon of Oil/Ghee over each Paratha and cook them until they turn into golden brown colour on both the sides.
• Follow the suit for the rest of the dough balls.
• Serve hot Moong Dal Parathas with a bowl of Curd(yoghurt), Raitha or Pickle.

MOONG DAL PARATHA

NOTES:

• Add very little water as required while kneading the dough.
• Adding Ghee/Oil while kneading the dough yields soft Parathas.
• Can Substitute Amchur(Dry Mango Powder) with Lemon Juice.
• Chop Onions and Green Chillies as finely as possible.
• Can avoid adding Green Chillies too.
• Slightly mash the Moong Dal for the stuffing.
•  I have sautéed all the ingredients for the stuffing.
• Alternatively, can mix all the other ingredients mentioned under "For stuffing" raw along with cooked Moong Dal.
• Cook Moong Dal Paratha over a hot griddle.  If cooked at low temperature, Parathas tend to become hard.
• Can avoid adding Ghee/Oil while roasting the Parathas.
• Can also smear a blob of butter over hot Moong Dal parathas before serving.
  

PACHA THENGA ARACHA SAMBAR

    
      This is a simple Dhal Curry prepared with any local vegetables like Drumstick, any Gourd variety, Eggplant/Brinjal, Okra, Potatoes or mixture of the above Vegetables.  This curry is called as Pacha Sambar at home or colloquially Pacha Thenga Aracha Sambar because this Curry is prepared with freshly ground Coconut paste.  Whereas a traditional Kerala Sambar is prepared with roasted coconuts.    

     Just cook the Dhal, add any preferred vegetable to it(and that too is optional).  Season it with Onions, Green Chillies. Tomatoes and a clove of  Garlic. Then boil the curry with coconut paste and finally temper the curry in Coconut Oil for a Nadan touch.  Usually Varutharacha Sambar or Sadhya Sambar would be the first preference when it comes to a Sadhya.  But when it comes to Onam, you can give a try with different versions of Sambar for each day of Onam.

      Pacha Thenga Aracha Sambar is one  quick & easy Curry perfect to be served along with hot steaming Rice.  It serves best for a weekday Lunch Menu & also is suitable to be served in a Sadhya.  Serve it along with a hearty drizzle of Ghee for an utter treat. It can also be served along with Dosa, Idli, Uthappam etc., 

 

For more Recipes with Dhal/Pulses, Click here...    


Cuisine - Kerala, South India
Course - Side Dish
Spice Level - Medium
Difficulty - Easy
Serves - 3-4
Author - SM

Preparation Time - 5 -10 Minutes
Soaking Time - 15 -30 Minutes
Cooking Time - 25-30 Minutes


For more SAMBAR RECIPES, Click here...

HOW TO COOK PACHA THENGA ARACHA SAMBAR - KERALA STYLE

PACHA THENGA ARACHA SAMBAR

INGREDIENTS:

To Cook Dhal:

METHOD:

For Pacha Thenga Aracha Sambar:

• Clean, Peel and wash the Ash Gourd and Bottle Gourd, cut into Cubes and leave it aside.
• Can use vegetables like Potatoes, Eggplant(Brinjal), Okra, Radish,  Drumstick, Spinach or any preferred Gourd varieties.
  
• Grind the Grated Coconut along with Garlic Cloves and Cumin Seeds adding little water into a fine paste and keep it aside.
• Clean, Wash and Soak Tuvar Dhal in ample of water for about 20-30 Minutes.
• Discard the water used for soaking the Dhal.
• Add  11/2 Cups of water, Turmeric Powder and half a teaspoon of Ghee and cook the Tuvar Dhal in a Pressure Cooker.
• Cook on a high flame for 2 Whistles, lower the flame and cook for another 2-3 whistles.
• Allow the  pressure to release.
• Once the Tuvar Dhal is cooked, add diced Ash Gourd & Bottle Gourd into it along with finely chopped Tomatoes & Green Chillies slit into two.
• Add Red Chilli Powder, Coriander Powder and a dash of Salt to the cooked Dhal and give a quick stir.
• Cook until the vegetables turn soft and cooked. Alternatively, can cook in a pressure cooker for a whistle.
• Once both the Dhal and vegetables are cooked, add ground Coconut Paste and mix well.
• Cook this on a low flame until raw flavour goes, and you get the desired consistency.
• Pour in the tamarind extract and boil it for a few more minutes.
  
• Add water if necessary at this stage.
• Heat Oil in a separate pan, splutter Mustard Seeds, Dry Red Chillies and Curry Leaves on a very low flame.
• Pour in the cooked Pacha Thenga Aracha Sambar into the tempering and cook on a low flame for a few minutes.
• Serve Pacha Thenga Aracha Sambar hot with a drizzle of Ghee along with steaming hot rice & any preferred Poriyal/Thoran.

 NOTES:

• Can substitute Yellow Moong Dhal instead of Tuvar Dhal in this recipe.
• Soaking Tuvar Dhal makes cooking faster. 
• Adding butter or ghee while cooking dhal will speed up the process and also adds a nice flavour to the dhal.
• Do not add salt while cooking dhal, once the dhal is cooked add salt and mix well before tempering.
• Can substitute Red Chilli Powder with Dry Red Chilli Flakes.
• Do not temper the ingredients on a high flame, this will burn them and will give a bitter taste to the dish.

ANDHRA STYLE TOMATO PAPPU

    Anything in the name of Paruppu is devoured heads down at home. Cooking a Curry with Dhal is as often a scenario at home & to give a mild twist or try new versions of curries with Dhal/Paruppu is something I love to do.  The list of dishes & curries prepared with Dhal is long enough, which gives a variety when it comes to daily cooking. When I saw this Andhra Style Dhal recipe, I was damn sure to give it a try & all the more it was a quick fix recipe prepared with Tuvar Dhal/Pigeon Pea Dhal  Though it looked quite similar to Thalicha Paruppu Recipe which is a family favourite, the spices used in Andhra Tomato Pappu with the addition of extra Tomatoes gave a wonderful flavour & taste. We call LENTIL/DHAL as Paruppu/Parippu in Tamil/Malayalam & the same is called as Pappu in Telugu.  As this recipe is cooked along with a good amount of Tomatoes, the recipe gets to be known as Tomato Pappu.

      Tomato Pappu served with piping hot Rice & a hearty drizzle of Ghee is an absolute treat. Combine it up with your choice of Stir-fries for a complete meal.  This Tomato Pappu is a traditional recipe from Andhra/Telangana prepared with Tuvar Dhal/Pigeon Pea Dhal.  Cooked Dhal is mashed & then it is mildly seasoned with Onions, Garlic & Tomatoes & then the dhal is tempered with spices which gives additional notes of flavours to this dish.

    I usually cook Dhal in a Pressure Cooker which makes the cooking faster. And all the more it is hassle-free & I feel lot more comfortable cooking Dhal in a Pressure Cooker.  Can soak the Tuvar Dhal for about 30 Minutes if you are cooking the Dhal in a regular Sauce Pan.  Soaking facilitates fast cooking and draining out the water used for soaking helps avoid the bloating caused by certain Pulses.  I have seasoned the cooked Tuvar Dhal first and then have cooked it for a few minutes which helps the flavours to get well infused into the Dhal before tempering the Tomato Pappu.

For more Recipes with DHAL, Click here...


Cuisine - South Indian
Course - Side Dish
Spice Level - Medium
Difficulty - Easy
Serves - 2 -3
Author - SM

Preparation Time - 5-10 Minutes
Cooking Time - 20-30 Minutes

For more Recipes from ANDHRA/TELANGANA CUISINE, Click here...

HOW TO COOK TOMATO TUVAR DHAL - ANDHRA STYLE TOMATO PAPPU

ANDHRA STYLE TOMATO PAPPU

INGREDIENTS:

For Tempering Tomato Pappu:

• Heat Ghee in a separate Pan, splutter Cumin Seeds, Fenugreek Seeds, Dry Red Chillies & Curry Leaves in it.  Let the flame be at low.
  
• Once the above ingredients have spluttered, switch off the flame and add Turmeric Powder, Red Chilli Powder & Asafoetida.
• Give a quick stir and let it get roasted in the heat.
• Pour the tempering into the Cooked Dhal and mix well.
• Serve Tomato Pappu hot with Rice and a hearty drizzle of Ghee.

NOTES:

• Andhra Style Tomato Pappu is cooked with Tuvar Dhal/Pigeon Pea Dhal.
• Can make the same recipe with Yellow Moong Dhal too.
• Cook the Dhal accordingly.
• Care should be taken while cooking Dhal in a Sauce Pan so that it doesn't get burnt at the bottom. Adjust the amount of water and cook accordingly.
• Cook the Dhal well and mash it up before adding it along with the Seasoning or cook the Dhal Al dente to suit your preference.
• Adjust the consistency of Tomato Pappu to suit your preference.

THATTA PAYIRU KATHIRIKKAI KUZHAMBU

    Yet another recipe from my hometown, Coimbatore. A unique Kongu style Kuzhambu, which I learnt from my house help - Hamsa Akka. She would term it as "Aatti Vacha Thattam Payiru Kulambu". Well, Thatta Payiru & Kathirkkai Kuzhambu is nothing but a Curry made with a combination of Black-eyed Peas and Eggplant(Brinjal). Cow Peas/Black-eyed Peas, colloquially called Thatta Payiru is one common gram variety used in Kongu Cuisine along with Green Grams(Pachai Payiru) & Horse Grams(Kollu Paruppu). The variety of Thatta Payiru we get in Coimbatore is slightly brown in colour and smaller in size. As I couldn't get hold of this variety locally, I have used the Vellai Payiru(which belongs to the same family) alias the Cow Peas or the Black-eyed Peas.

This Thatta Payiru Kuzhambu has two distinct specialities of its own.  

• A portion of soaked & cooked Thatta Payiru is ground and added into the Kuzhambu(Curry) & 
• Mainly they add a bit of Castor Oil(Velakkennai) while cooking Thatta Payiru. 

    The laxative nature of Castor Oil aids in digestion & also keeps gastrointestinal problems at bay. Most of the Beans, Lentils & Pulses(Except Green Gram & Moong Dhal) contains, Raffinose & Oligosaccharide, which is a complex sugar that the body can not break down fully, which causes trouble in digesting & also cause gas. A drop of Castor oil while cooking Thatta Payiru solves this issue.

    Hamsa Akka grinds the grated coconut & spices for this curry in an Aattangkal and not Ammikkal. She says, "Appathaan Kulambu Nalla Irukkum" only then the curry would taste well. Aattangkal is the traditional type of mortar & pestle specifically used for grinding Idli Dosa Batter. Whereas Ammikkal is a kind of flat lay mortar & pestle used for grinding masalas, spices, chutneys etc.,

And she insists upon 

• Grinding the coconut, spices & thatta payiru in Aattaangkal(Mortar & pestle). 
• Then using Shallots and not Onions &
• To temper the curry in Gingelly Oil(Nallennai).  

    I still remember the way she peels the shallots & garlic, all using her nails, no knife whatsoever. Overall enthusiasm which gets into her when we ask her to cook, is something I can never forget. The instructions would be given out like a commentary as if she is running a cooking show flows throughout the process. It's what I still remember with these recipes. Ironically I hadn't jotted it down in my recipe books then. And finally, she would add, Suda Suda Kolamba Sappatula Oothi, Konjoondu Nei vittu Sappidu!!! (Pour hot Curry to the Rice and eat with a dollop of Ghee).Thanks, Hamsa Akka!!!

    But my unproclaimed skill with an Ammikkal & Aattangkal, I have always ground the masala paste in a Mixer. And you can even substitute whole Coriander Seeds and Dry Red Chillies with Coriander Powder & Red Chilli Powder. But the above form of the ingredients yields an authentic taste to this Kongu style curry.

For more Recipes from KONGU CUISINE, Click here...


Cuisine - Kongu Cuisine(South India)
Course - Side Dish
Spice Level - Medium
Difficulty - Easy
Serves - 3-4
Author - SM


Soaking Time - 6-8 Hours/Overnight
Preparation Time - 5 -10 Minutes
Cooking Time - 25 - 30 Minutes
 

HOW TO COOK KONGU STYLE THATTA PAYIRU KATHIRIKKAI KUZHAMBU

THATTA PAYIRU KATHIRIKKAI KUZHAMBU

 

INGREDIENTS:

For Thatta Payiru Kathirkkai Kuzhambu:

For the Masala Paste:

METHOD:

To Soak & Cook the Thatta Payiru Cow Peas(Black-eyed Peas):

• Clean, Wash & Soak the Thatta Payiru(Cow Peas) in ample of water overnight or at least for about 6-8 hours.
• Alternatively can soak in hot water for about 3-4 hours.
• Once soaked, discard the water used for soaking the bean.
• Pour 3 Cups of Water along with 2 drops of Castor Oil(Optional) to the soaked Thatta Payiru(Cow Peas).
• Pressure cook the Thatta Payiru(Cow Peas) for 2 Whistles on a high flame.
• Lower the flame and cook for another 3-4 Whistles.
• The Thatta Payiru(Cow Peas) shouldn't be overcooked or turn mushy.

For a detailed explanation on HOW TO COOK BEANS, LENTILS & PULSES, Click here...

For the Masala Paste:

• Grind the ingredients mentioned under "For the Masala Paste" into a smooth paste.
• Then add 2 Teaspoons of cooked Thatta Payiru(Cow Peas) to the above and grind it into a smooth paste.
• Keep it aside.

For Thatta Payiru Kathirkkai Kuzhambu:

• Cut Eggplants/Brinjal into four and soak it in mildly salted water until use. 
• Soak Tamarind in lukewarm water for at least 5-10 minutes.
• Extract Tamarind juice out of it and keep it aside.
• Heat Gingelly Oil in a pan, let it smoke off. The oil tends to froth too.
• Splutter Mustard Seeds, Dry Red Chillies & Curry Leaves in it.
• Add thinly sliced Shallots, Garlic slit into halves(small garlic cloves can be used, as such) & saute it until Shallots turn translucent.
• Then add roughly chopped Tomatoes(Nattu Thakkali works better). 
• Cook Tomatoes until soft.
• Add Turmeric Powder and give a quick stir. 
• Then add Brinjal to the above and saute this for a while until the colour of the Brinjal changes.
• Now, pour in the ground Masala Paste along with 3/4 cup of water and mix well. 
• Let it cook on a low flame until the raw flavour goes.
• Then, pour in the Tamarind Extract.
• Cook this on a low flame for about 10 minutes or until the curry reaches the desired consistency.
• This is a slightly thick Kuzhambu, adjust the consistency of the Curry accordingly.
• Serve Thatta Payiru Kathirkkai Kuzhambu hot with Rice or Ragi Kali.
  

NOTES:

• Adding Castor Oil while cooking the Cow Peas aids in digestion, and also facilitates easy cooking of the Bean. Adding it is purely optional.
• I have used White Cow Peas(Black Eyed Peas) in this recipe.
• The same curry can be prepared with Bottle Gourd instead of Eggplant/Brinjals. 
• Can substitute Coriander Seeds & Dry Red Chillies with Coriander Powder & Red Chilli Powder.
• I have used Gingelly Oil in this recipe which gives out an authentic taste to the curry.
• Feel free to use your preferred cooking oil which suits your availability & taste.
• Traditionally Nattu Thakkali or Country Tomatoes are used while making this curry.
• I do not get Nattu Thakkali here, so have used normal Tomatoes and have balanced the needed tanginess with an extra bit of Tamarind.

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TRIVIA: A SIMPLE NOTE

• Sesame Oil has a high smoke point & can be used for deep frying.
• Gingelly Oil has a low smoke point & can be used for stir-frying. Perfect for using it at the final stage of cooking to bring out the flavour and aroma. (Tamarind Rice/Puli Sadham, Vatha Kuzhambu, Karuvattu Kuzhambu, Puli Kuzhambu, Thatta Payiru Kathirikkai Kuzhambu, Karamani Puli Kuzhambu, Podi Idli, to mix Idli Podi with copious amount of Gingelly oil or drizzle it over Dosa etc.,) It is also used while making PICKLES in South India.
• Dark Sesame Oil has a very low smoke point & is used mostly as a flavour enhancer and is used in the final stage of cooking(final drizzle in Kuey Teow, Chicken Porridge, Soups etc.,)