Small red beans (karamani / thatta payir / thattai payaru / thattam payiru in Tamil), is known as the world's best source of antioxidant. (reference: click to see)
Red Cow peas (Thattam payaru/chowri)- 1 cup.
(You can substitute black eyed cow peas too.)
Tamarind- 1 gooseberry size
drumstick (vegetable)- 1.
tomato - 1
onion (chopped)- 1 cup
chilli powder - 1tsp
coriander powder - 2 tsp
turmeric powder - 1/8 tsp
cumin seeds - 1 tsp
shredded coconut - 2 tbsp
feugreek (methi seed)-1 tsp
mustard seeds- 1tsp
curry leaves - 1 brig
sesame oil - 1 tbsp
Soak the cow peas for an hour and pressure cook it till it gets soft.
After the whistle , simmer the stove and switch off the stove after 5 minutes.
Extract the juice from tamarind. Keep it in a bowl.
Add the chilli powder, coriander powder, salt and turmeric powder to the tamarind extract.
In a pan add the oil then put mustard seeds and fenugreek seeds.
After the mustard gets cracked add curry leaves and chopped tomatoes.
Then add the tamarind extract mixture.
Cut the drumstick into 2 inch length pieces and put it in the mixture.
Let it boil for 10 minutes.
Now add the cooked beans along with the remaining water , if any.
Grind the coconut , cumin seeds and onion into a fine paste.
Put this paste into the boiling tamarind extract.
Check for salt and put off fire immediately after the curry starts boiling.
Serves for 4 to 5 people.
Serve hot with rice after dhal rice and before Rasam rice.
Plantain flower Paruppu usili stands a good combo with thattam payaru curry.