Tuesday, March 1, 2011

Black-Eyed Peas Curry


Black-Eyed Peas (Lobia/Cowpea) - 1 cup (soak in water overnight)
Onion - 1 large
Coconut, grated - 1/2 cup
Coriander Seeds - 1 tsp
Cumin Seeds - 1/2 tsp
Mustard Seeds - 1 tsp
Black Gram - 1 tsp
Dry Red Chillies - 8
Curry Leaves - 6
Red Chilli Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Sugar - 1 tsp
Tamarind Extract - 1 tsp
Oil - 2 tsps
Salt to taste

  1. Pressure cook black-eyed peas adding red chilli powder and salt.
  2. Blend coconut, 6 dry red chillies, coriander seeds and cumin seeds into a coarse paste without adding water.
  3. Heat oil in a wok, add black gram, mustard seeds, 2 dry red chilli pieces and curry leaves.
  4. When the mustard seeds starts spluttering, add chopped onion. Saute until onion pieces turn translucent.
  5. Add cooked peas, tamarind extract, sugar, turmeric powder and cook until all the water is evaporated.
  6. Now add blended coconut paste and mix well.
  7. Cook for 2 minutes on low flame.
  8. Serve with rice.


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