ThattaiPayir Kulambu / Karamani Kara Kulambu

Also Known As: Cow peas, Field Peas, Karamani, Thattapayir, Black eyed beans

Seasoning:
Mustard - 1/4 tsp
Cumin seeds - 1/2 tsp
Curry leaves
Hing - a pinch

Ground Paste:
Fresh grated coconut - 1/4 cup
Fennel seeds - 1/4 tsp (if u add more you will get bitter taste)

Masala powders:
Turmeric powder - 1/4 tsp
Coriander powder - 3 tsp
Chilli powder - 1 tsp

Other Ingredients:
Tamarind juice - 1 lemon size
Pearl onion - 15
Tomato - 1
Green chilly - 2
Garlic pods - 4
Thattapayir - 1/4 cup
salt - as per taste


Method:

• Soak Thattapayir in water for about 10 minutes.
• Pressure cook for 2 whistles.
• Heat oil in a pan and splutter Mustard, cumin seeds, curry leaves and Hing.
• After seasoning, add onion, garlic and green chilli. Fry for 2 minutes.
• Now add tomatoes and cook till it becomes mushy.
• If you want to add any veggie this is the time to add. Drumstick or Brinjal are right veggies.
• I microwave the veggie for few minutes before adding to speed up the process.
• Add all the masala powders and salt, Fry these for few minutes till oil separates.
• Add tamarind water and ground paste.Add enough water and salt.
• Bring it to boil and simmer for 5 minutes.
• Garnish with cilantro.

Tip: If you want to avoid coconut, you can grind some thattipayir with fennel seeds. This also will thicken the curry.