At least once in a week I make curry (kuzhambu) with lentils for lunch. One such is this cow peas curry. Unlike Puli Kuzhambu, this is less tangy and goes well with Poori too. The addition of coconut makes it more flavorful and tasty.
Thattai Payir / Karamani /Cow peas 1/2 cup
Brinjal - small - 2
Sambar Powder 2 tbsp (levelled)
Grated coconut 2-3 tbsp
Asafoetida 2-3 pinch
Tamarind - half lemon sized
Pearl Onions few
Curry leaves few
Soak the lentils at least for an hour. Chop Onions and tomatoes. Grind tomatoes to a paste. Grind the grated coconut flakes with little water to form a paste.
Soak tamarind in water and extract its pulp.
Pressure cook cow peas.
In a Pan, heat oil, add mustard seeds. When they splutter, add Urad Dhal, Pearl Onions, Curry leaves, turmeric powder and asafoetida. Fry till the onions turn transclucent.
Now add the ground tomato paste. Fry till the oil leaves the mixture. Now add chopped Brinjal and sambar Powder. Fry for a while and then add the cooked cow peas along with the water soaked.
Allow cooking until the Brinjal pieces are almost cooked. Now add the coconut paste. Allow boiling until the coconut paste gets mixed up well with the curry. Lastly, add the tamarind paste. Allow boiling for few minutes until done.
Serve with Steamed rice or Poori.
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Notes: Sambar Powder can be replaced with a combination of chilly powder, coriander powder and cumin powder