Wednesday, February 10, 2010

ThattaPayaru Kulambu / Gravy


Thatta payar-1 cup
Small onion-10 or big onion chopped-1
Sambar powder-2 tSP
Garlic smashed-6
Tamarind-1very little(1/4 tSP) (depend on the sourness of the mango used)
For seasoning
Mustard-1 tSP
Fennel seeds-1 tSP


In a kadai dry roast the the thatta payar in slow fire for 3 minutes .
Pour 3 cups of water and pressure cook for 5 minutes till the peas get cooked well.
Once the peas get cooked add the onion, tomatoes and sambar powder.
Now add the tamarind extract and the salt needed and cook for further 5 minutes.
Make sure that the curry is little watery.
The curry should be a little bit extra salty and hot so that the taste remains when it is mixed with rice.
When everything is cooked add the smashed garlic pieces before switching off the stove.
Season the gravy with the little oil and mustard seeds.
Serve hot with rice.

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