Friday, December 20, 2013
Thatta Payaru Mavathal Kuzhambu Cow peas mango gravy
Sun dried veg and non veg are sure find items in a chettinad store room. The chettinad ladies stock these items when they are cheap in the market.Kathiri vathal,mavathal,Kothavarai vathal are some vegetables sun dried. They have by experience found out the best combination of these vathals with some pulses. Now days many are away from the chettinad homes and due to the scarcity of time and space these items have become a rare find in many chettiar homes.
Half ripe mookku mangai will be a best choice for making vathal.In my garden I have only a small mango variety and I stock little of that mango vathal during season.
The mangai vathal along with thatta payar will make an all purpose gravy when we are short of time or interest to cook. Fresh mangoes also will be good along with this payar.The gravy can be had with rice.Some papad will be a best side dish.For the curd rice the peas will be good.So if you make one gravy,then a good meal is on the cards
Half ripe mookku mangai will be a best choice for making vathal.In my garden I have only a small mango variety and I stock little of that mango vathal during season.
The mangai vathal along with thatta payar will make an all purpose gravy when we are short of time or interest to cook. Fresh mangoes also will be good along with this payar.The gravy can be had with rice.Some papad will be a best side dish.For the curd rice the peas will be good.So if you make one gravy,then a good meal is on the cards
Ingredients
Thatta payar-1 cup
Mangai vathal-6 to 7 (soaked for 20 minutes in hot water) or fresh mango pieces-6
Small onion-10 or big onion chopped-1
Tomato-1
Sambar powder-2 teaspoon
Garlic smashed-6
Tamarind-1very little(1/4 teaspoon) (depend on the sourness of the mango used)
For seasoning
Mustard-1 teaspoon
Fennel seeds-1 teaspoon
Procedure
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 or cook in the kadai itself till the peas get cooked well. Once the peas get cooked add the mango pieces, onion, tomatoes and sambar powder. Cook for 5 more minutes. 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, then only it will be good with rice and the peas will be tasty. When everything is cooked add the smashed garlic pieces before switching off the stove. Season the gravy with the items given in ‘to season’ in a separate kadai and pour into the gravy.
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