Kathirikkai Karamani Arai Puli Kuzhambu | Thatta payaru Kathirikaai Kara Kuzhambu | Black Eyed Beans and Eggplant Tamarind Curry

Kathirikkai Karamani Arai Puli Kuzhambu | Thatta payaru Kathirikaai Kara Kuzhambu |  Black Eyed Beans and Eggplant Tamarind Curry is a tasty, spicy, tangy gravy which goes well with hot steamed rice.  

At last I’ve come out with this post, nearly after 3 week’s time. If I give some gap, I find it very difficult to fall back  in the groove & follow the routine. Though I had the photographs of this dish on hand,  I didn’t feel like writing for all these days.  Ofcourse, there are so many other important activities  going on in my family. That may be the reason, why my mind is reluctant to work in the usual manner.

Coming to the recipe,  “arai puli kuzhambu” means the “usage of half the quantity of tamarind  that we use for regular puli kuzhambu”.  Arai means “ ½ - half”. The tanginess of this curry is partly from tomatoes and partly from tamarind.  The main ingredients,  karamani and brinjal are the perfect duo,  adding unique flavour & taste to this tangy curry. I’ve used baby brinjals for this kuzhambu.  You can also use any bigger variety of brinjal, provided they are tender.

You can also try Thatta Payir ThanniKuzhambu..

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Recipe for Karamani Kathirikkai Arai Puli Kuzhambu | Thatta payaru Kathirikaai Kuzhambu|  Black Eyed Beans and Eggplant  Curry:

Cuisine : Indian| South Indian

Preparation Time: 20 Minutes

Cooking time : 15 Minutes

Serves – 4 

Ingredients:

• Thatta payaru | Black eyed beans – ½ cup
• Baby Brinjal – 5 Nos
• Shallots (chopped) – 10 Nos
• Garlic – 5 pods
• Tomato – Medium ( finely chopped) – 2 Nos.
• Red chilli powder – 2 tsp
• Coriander powder – 1tsp
• Turmeric powder – ¼ tsp
• Tamarind – small gooseberry size
• Salt to taste

For seasoning:

• Sesame Oil | Gingelly oil – 2 tbsp
• Mustard – 1 tsp
• Fenugreek seeds | Vendhayam – 1 tsp
• Asafoetida| Hing| Perungayam- ¼ tsp
• Curry leaves – few

Method:

1. Wash and pressure cook thatta payaru| karamani with enough water for 3 whistles. Wait till the pressure goes off.
2. In the mean time, soak tamarind in a cup of water and keep the other ingredients ready.
3. If you are using baby brinjals, cut the stem and give 2 slits form the top till 3/4^th of the brinjal so that the brinjal remains intact.  If you are using bigger variety, just cut into 4 pieces lengthwise. Keep these cut brinjals in water till you cook.
4. In a kadai, heat oil and season with the items given under “For Seasoning”.
5. Add shallots & garlic and sauté till the onion becomes golden brown.
6. To this add the cut brinjals and sauté for 5 minutes in simmer till the brinjal’s skin colour changes evenly.
7. Add finely chopped tomato and sauté till it becomes mushy.
8. Then add all the spice powders and sauté till the raw smell of the masala goes off.
9. Add the darined thatta payaru and mix everything with the masala.
10. Finally add the water drained from thatta payir, tamarind juice & required salt and bring it to boil.
11. Check for salt, spice and consistency of the gravy and add more if needed.
12. Cook in simmer with the lid covered for about 10 minutes.

Spicy, tasty Karamani Kathirikkai Arai Puli Kuzhambu is ready to serve. It goes well with steamed rice. Any veg kootu, sutta appalam, keerai masiyal are the best combinations!

Note:

• Adjust tamarind according to the sourness of tomatoes.
• If you are using Country tomatoes| Naattu thakkali, reduce the quantity of tamarind accordingly.

Tags: Brinjal recipes, Kuzhambu variety, Karamani Recipes, Thatta payar recipes, Arai puli kuzhambu recipe, Egg plant recipes, Cow pea recipes, kathirikaai recipes, karamani kathirikaai arai puli kuzhambu recipe, Egg plant cow pea curry recipe,  karamani kathirikaai curry recipe, Chettinad kuzhambu recipes, Simple Kuzhambu recipes, Easy kuzhambu recipes

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Channa Biryani | Chole Biryani | Chickpea Pilaf | Jeera Samba Kondaikadalai Biryani

Channa Biryani | Chole Biryani | Chickpea Pilaf | Jeera Samba Kondaikadalai Biryani is a protein packed healthy rice dish which could be prepared in a jiffy, once you have the pressure cooked chickpeas on hand. It is ideal for lunch box as well as for lazy holidays. It can also be prepared as a part of the party menu and becomes really exotic when paired with a perfect side.

Chole | channa, being the main ingredient in this biryani, it is needless to say about the nutrient value of this yummy meal. As channa is rich in protein & dietary fibre, it is good for everyone. Luckily channa being a favourite among kids, we can prepare this biryani without any second thought for their lunch box too.

Today I prepared this biryani with seeraga samba rice and you can prepare it with basmati rice as well. Recently I start to stock jeera samba rice more when compared to basmati as my family likes the taste  of  biryani made with seeraka samba rice.

Here we go for the recipe…

Ingredients:

• Seeraga samba rice – 2 cups
• Water – 4 cups
• Channa | chick pea | kondaikadalai – ¾ to 1 cup
• Ginger garlic paste – 2 tbsp
• Onion (Big) –  2 Nos (chopped lengthwise)
• Tomato – 2 Nos.(Medium)(chopped)
• Green chilli – 2 Nos.
• Curd – 1 tbs
• Chilli powder – 1 tbsp
• Garam masala powder – 1 tsp
• Turmeric powder – ¼  tsp
• Coriander leaves (finely chopped) – ¼ cup
• Mint leaves (finely chopped) – ½ cup
• Salt to taste

For seasoning:

• Bay leaf – 1 No.
• Cinnamon – 1 inch piece
• Cloves – 2 Nos
• Cardamom  - 2 Nos.
• Fennel seeds – 1 tsp
• Oil – 2 tbsp
• Ghee – 1 tsp

Method:

1. Wash channa in water and soak with enough water overnight or for 6-8 hours.
2. Wash the soaked channa again until the water becomes clear and pressure cook with enough water and salt for about 5 whistles or until cooked soft.
3. When the pressure subsides, open the cooker, drain channa alone and keep aside.
4. Wash the rice using water and keep aside.
5. Cut onions, tomatoes, mint & coriander leaves and keep ready.
6. Take a pressure cooker, pour the oil and wait till the oil gets heated. Add the items given under “seasoning” one by one and wait until all these splutter to get the aroma from the seasoning.
7. Add a half of chopped mint leaves, onion and Green chilli (just break into 2 or 3) and sauté well until the onion becomes translucent. Then add the ginger-garlic paste and sauté till the raw smell of the masala goes off.
8. Add finely chopped tomato and add some salt so that the tomato will get cooked easily and sauté till the tomato gets smashed well.
9. Then add all the masala powders and sauté till the oil oozes out from the masala. Next, add curd and sauté well until the mixture gets glossy appearance.
10. Then  add the drained channa & sauté well. To this add the washed rice and sauté for 3 minutes and then add the balance mint &  coriander leaves.
11. Add required salt  and  4 cups of water. You can check for salt & spice at this stage and add if needed. Stir well and close the lid. Wait for 1 whistle, then simmer the flame for 3 minutes. Open the cooker after releasing the pressure slowly. Then follow the same procedure as we have done for all other Biryani recipes.

Healthy, yummy  Channa Biryani is ready to serve! We had this channa biryani with cucumber raita…

Note:

• You can use basmati rice and follow the same procedure instead of Jeera samba rice.
• You can increase or decrease the quantity of channa as per your choice but 1 cup is more sufficient for 2 cups of rice.

Tags: Channa biryani recipe, Pressure cooker Biriyani recipe, how to make chole biriyani at home, Vegetarian biryani with seeraga samba rice, Kabuli Channa biryani with jeera samba, jeera samba kondakkadalai biryani recipe, seeraga chamba rice chole biriyani, jeera chamba chickpea biryani, How to prepare chickpea biryani with seeraga samba rice?, kondaikadalai biryani, channa biryani with basmati rice, channa pulao with cucumber raita, hotel style biriyani recipe, pressure cooker biryani recipe, seeraga samba biryani recipes

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Chettinad Kondaikadalai Kuzhambu | Black Channa Curry | Kadalai Curry

Black Channa Curry | Kondaikadalai Kuzhambu | Kadalai Curry is a traditional dish and very famous in South India. The recipe I have given here is Chettinad version and of course, kadalai curry is famous in Kerala, a perfect companion for Puttu. This chettinad style kadalai kuzhambu  can be served with tiffin items as well as for rice.

Ingredients:

Black channa – 150 gms

Onion (finely chopped) – 1 No.

Garlic (crushed) – 3 pods

Tomatoes (finely chopped) – 2 Nos.

Red chilli powder – 2 tsp

Coriander powder – 1 tsp

Turmeric powder – ¼ tsp

Salt to taste

To grind:

Coconut gratings – 2 tbsp

Khus khus – ¼ tsp

Cashew nuts – 5 Nos (optional)

For seasoning:

Oil – 1 tbsp

Cinnamon – 1” piece

Fennel seeds – 1 tsp

Curry leaves – few

Method:

Wash and soak black channa in enough water overnight or minimum of 8 hours.

Wash the channa again and pressure cook in enough water until soft.

Grind the items to a fine paste by adding little water.

Heat oil in a kadai, season with the items given “For seasoning”.

Add crushed garlic and onion. sauté till the onion becomes golden brown.

Add tomatoes and sauté till they become mushy.

Add all masala powders and sauté for a minute.

Add the pressure cooked channa and mix everything well. Add required salt and needed water and bring it to boil.

Add the ground paste and mix everything well. Adjust the gravy consistency by adding water. Bring it to boil and simmer for 5 minutes.

Tasty Chettinad Kadalai Kuzhambu is ready to serve. We had this kuzhambu with plain rice and vendaikai fry and it tasted yum...

Note:

• Potato can be added to this curry. In that case, you have to add the raw potato cubes along with pressure cooked channa.

Tags: Konda kadali kuzhambu recipe, kadalai kuzhambu recipe, How to prepare karuppu kondaikadalai kuzhmabu in Chettinad style?, Black channa dhal curry, Kadalai curry recipe, black chickpea curry

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Pattaani Sundal (Dry Peas Sundal)

Preparation time :10 minutes     

Cooking time : 15 minutes

Serves 3 

Difficulty :  Easy

Pattani/ Dried peas sundal is a tasty sundal recipe. The recipe I followed here is a simple one and not the famous “Thengai Mangai Pattani Sundal”. I will post the recipe for Thengai mangai pattani sundal later.

This is a dry sundal variety and can be made during Navarathri festival too!

Ingredients:

• Dried peas – ½ cup
• Red chilli powder – ½ tsp
• Turmeric powder – a pinch
• Amchur powder – ½ tsp
• Grated coconut – 2 tbsp
• Garlic clove – 1 No.
• Salt to taste

For seasoning:

• Oil – 1 tsp
• Mustard – 1 tsp
• Jeera – ½ tsp
• Asafoetida – a pinch

Method:

Soak dried peas over night or for minimum 4 hours. Pressure cook peas for 2 whistles or until done. Grind coarsely coconut and garlic and keep aside. Pour oil in a kadai, season the items given for seasoning, transfer the cooked peas, add red chilli powder, turmeric powder  and required salt. Sauté well till all the moisture got absorbed. Now add coconut paste and amchur powder. Give a nice stir until everything blends well and switch off.

It can be served as a healthy evening snack or can be had as an accompaniment for sambar/rasam/curd rice.

Note:

If you prepare this sundal as Neivedyam for Navarathri pooja, skip using garlic.

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Green Moong Dhal Gravy (Green Gram Curry | Green Bean Gravy)

Preparation time :10 minutes   

Cooking time : 20 minutes

Serves 3 

Difficulty :  Easy

Green gram or green bean is known as Pachai Payaru in Tamil and green moong in Hindi.  Highly nutritious among all beans, it contains low fat protein and high fibre.  Green bean has low glycemic index and hence very good for diabetics and those who are on diet.

Green Bean gravy / Pachai Payaru Kuzhambu is a delicious one which can be prepared easily and goes well with steamed rice, roti, chapathi, idli or dosa.

Ingredients:

• Green Bean – ½ cup
• Onion (chopped) – 1 No.
• Garlic ( crushed) 3 pods
• Tomato (chopped) – 2 Nos.
• Red chilli powder – 2 tsp
• Coriander powder – 2 tsp
• Turmeric powder – ¼ tsp
• Tamarind juice – 1 tbsp
• Coconut paste – 2 tbsp
• Salt to taste

For seasoning:

• Oil – 1 tbsp
• Cinnamon – a small piece
• Fennel seeds – ½ tsp
• Curry leaves – few

Method:

Dry fry green gram in a pan in simmer till you get a nice aroma. Switch off and allow it to cool. Wash the bean in water, then pressure cook along with a cup of water for 2 whistles. Take a pan, pour oil, season with the items given under ‘seasoning’. Then add onion and garlic, sauté till the onions turn into golden brown colour. Add tomatoes and sauté till it gets mashed well. Then add all masala powders and  transfer the cooked bean to this . Stir everything by adding water if required. Add salt and give a boil. Finally add coconut paste and tamarind juice, give one more boil and switch off.

Your green bean gravy is ready to be served with rice/ roti. It can even be had with bread.

Note:

1. You can skip the frying part of the bean but I feel frying enhances the green bean’s aroma.
2. You can make this gravy either watery or thick gravy by adjusting the water quantity. Both ways it is yummy.

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White Channa Sundal

Sundal is a traditional dish made as “Neivedyam” on Vinayaka Chathurthi and during Navarathri festivals. It is a healthy snack too and diabetic friendly. Sundal can be made with any of the  dry pulses.

Today, being Vinayaka Chathurthi, I made white channa sundal. Here is the recipe.

Ingredients:

• White channa – ½ cup
• Grated coconut – 1 tbsp
• Salt to taste

For seasoning:

• Mustard – 1 tsp
• Asafoetida – 1 tsp
• Dry chillies – 2 Nos.
• Curry leaves – few
• Oil – 1 tsp

Method:

Wash and soak channa dhal overnight (atleast for six hours), if you are going to prepare in the morning. Pressure cook channa for about 4 whistles until soft. In a kadai, pour oil, season with the items given for seasoning, add the drained channa and required salt. Cook for 2 minutes, add coconut, mix well. Kondaikkadalai sundal is ready.

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Thatta Payaru Thanni Kuzhambu ( Karamani/ Cowpea Gravy)

Preparation time : 5 minutes     

Cooking time : 20 minutes

Serves 4 

Difficulty :  Easy

Thatta payir is otherwise known as Karamani  and  in English, it is called cow pea / black eyed beans. This legume is available in many varieties and colours. I have seen white coloured karamani in many of the departmental stores in Chennai. But in south Tamilnadu, we get brown coloured pulses available in various sizes. Generally Thatta payir has its unique flavor and taste but in my opinion, the small, brown variety tastes much better than any other variety. Whenever my sister goes to my hometown , she will bring a  load of this payaru and I’ll always have a stock in my freezer.

The health benefits of this  beans are many, rich in fibre and low in cholesterol, it is very good for diabetic people. Dieticians advice diabetics to include pulse in every day meal in any form since it has low glycemic index. If we eat sundal every day, it will be boring. I have seen that many in Chennai make only sundal out of pulses but in the Southern part of Tamilnadu, we make kuzhambu ( Gravy) using all payaru. I’ll blog other sundal kuzhambu recipes in due course.  This thatta payaru kuzhambu | Thatta Payir Kuzhambu  will be slightly thin and the combination of this with piping hot rice and appalam/vadam shares no equal and is especially good on rainy days.

Ingredients:

• Thatta payaru  -150 gm
• Small Onion(chopped)     - 5 to 6 Nos. or                                                                                         Big onion  (chopped)       - 1 No. (Medium size)
• Garlic pods      - 5 Nos.
• Green chilli(slitted) – 2 Nos.
• Tomato                 - 1 No.
• Coconut           - 1 tbsp           
• Red chilli powder    - 2 tsp
• Coriander powder  - 3 tsp
• Turmeric powder    - a pinch
• Tamarind                  - lemon size (soak in 100 ml of water)
• Oil                   - 1 tbsp
• Salt as required

For seasoning:

• Fennel seeds   - 1 tsp
• Curry leaves    - few

Method:

                Dry roast thatta payaru in a kadai till you get a nice aroma from it. Cool this and rinse with water . Pressure cook the pulse for 4 whistles with  one and a half cups of water. Pour oil in a kadai, season with fennel seeds, curry leaves, then add onion, garlic, green chilli, sauté well till you get a nice aroma. Then, add tomato and sauté till it gets mashed. Following this, add all masala powders , transfer the cooked thatta payaru to a kadai. Add required salt and bring it to boil. Then add tamarind water, allow it to boil once more. Then add coconut paste , wait for it to boil, then switch off the stove. The kuzhambu consistency should be medium, only then will it taste great with steamed rice. It will go well with soft idli and dosa as well.

Note:

            I include coconut in recipes because it will add some taste to the gravy. There is no harm in using little coconut in every day recipe. Care  should be taken  not to cook for a long time after adding coconut to any recipe.

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