Thursday, February 25, 2010

Suraikkai Thattai payar kuzhambhu

1.Cow Peas - 1 cup
2.Kalabash (small) - 1 no
3.Tamarind Pulp - 1/2 cup
4.Curry Leaves - Few
5.Salt - to taste
6.Turmeric Powder - 1 tsp
7.Oil - as reqd

For Grinding:
1.Sliced Onions - 1 no
2.Grated Coconut - 4 tbsp
3.Dry Red Chillies - 3 nos
4.Dhania Powder - 1 1/2 tbsp
5.Garlic Pods - 3 nos
6.Jeera - 2 tsp

For Seasoning:
1.Mustard Seeds - 1 tsp
2.Curry Leaves - few
3.Methi Seeds - 1 tsp

1.Soak the Cow Peas for 2 hours and cook it with 1 tsp of Salt for 5 whistles,it should not be mushy.
2.Then peel the kalabash and cut into small pieces.
3.Heat 1 tsp of oil in the pan and roast the ingredients under for Grinding and then grind the ingredients to a smooth paste.
4.Now heat the oil in the skillet and season the items under seasoning.
5.Add the Kalabash and saute it well for 5 minutes.
6.Then add the grounded paste , salt ,Turmeric Powder ,1 cup of hot water to boil.
7.After the 2 boils add the tamarind pulp and cooked cow peas.
8.Leave it for 4 to 5 boils.
9.Now Serve the Thattai Payar Suraikkai Kuzhambhu with Hot Rice.

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