Thatta Payaru Maangai Vathal Kuzhambu – Blackeye Peas & Sundried mango gravy

“Thatta Payaru-Maavathal Kuzhambu” (thatta payaru and maangai vathal Kuzhambu) is an easy to make, spicy gravy traditionally prepared in the chettinad household. Thatta payaru in English, blackeye peas is a legume that has high nutritional value.

Maangai vathal is “sun dried unripe mango” that is prepared when the mangoes are in season and preserved for future use. If preserved properly they can be stored and used for a couple of months or sometimes even a couple of years.

Thatta Payaru Maa Vathal Kuzhambu Final 2

PREP TIME: 5 Mins

COOKING TIME: 25 Mins

Ingredients

Thatta Payaru – 1 cup

Mangai Vathal – 12 pieces (soak in warm water for a couple of minutes)

Shallots – 1 cup

Mustard – 1/2 tea spoon

Urad dal – 1/2 tea spoon

Fenugreek seeds – ¼ teaspoon

Fennel Seeds – ¼ teaspoon

Garlic – 1 crushed

Curry leaves – 1 sprig

Sambar powder – 3 teaspoons

Tamarind water – ½ cup

Salt – per taste

Oil – 2 teaspoons

Procedure

STEP 1: Roast the thatta payaru until it turns slightly brown and pressure cook for 4 – 5 whistles. Do not overcook the peas.

STEP 2: Soak the tamarind in water. Discard the pulp and save tamarind water.

STEP 3: Heat oil in a pan, add mustard seeds and wait till it splutters. Add urad dal, fenugreek seeds, fennel seeds and curry leaves.

STEP 4: Add the crushed garlic and onion. Cook for 2 minutes.

STEP 5: Add the pressure cooked thatta payaru and the maangai vathal to the onion mixture and add 1 cup of water.

STEP 6: Add the sambar powder, tamarind water and salt. Mix well and let it cook for 10 minutes on high flame.

Thatta Payaru Maa Vathal Kuzhambu 1 Thatta Payaru Maa Vathal Kuzhambu 1-1 Thatta Payaru Maa Vathal Kuzhambu 2 Thatta Payaru Maa Vathal Kuzhambu 3 Thatta Payaru Maa Vathal Kuzhambu 4 Thatta Payaru Maa Vathal Kuzhambu 5 Thatta Payaru Maa Vathal Kuzhambu 6 Thatta Payaru Maa Vathal Kuzhambu 7 Thatta Payaru Maa Vathal Kuzhambu Final 1

TIP: Thatta payaru maangai vathal Kuzhambu ready to be served.

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