Cowpea Curry ( Thatta Payaru kulambu)

INGREDIENTS

1 cup cow-pea bean  
1 large sized Chopped onion
8 cloves Garlic – coarsely chopped
4 large Coarsely chopped tomatoes
1/2 teaspoon Fenugreek seed
1/2 teaspoon Turmeric powder 
2 teaspoon red chilli powder
1 teaspoon coriander powder
1 teaspoon jeera powder
Tamarind paste to taste
3-4 Curry leaves
A pinch Asafoetida
1/2 tsp Urad dhal
1/2 tsp Mustard seeds
2 tbsp Gingerly oil


METHOD

1. Dry roast the cow-pea beans for 3-4 minutes, add 6 cups of water and cook in a pressure cooker until beans become soft.

2. Add the salt, mix well and keep it aside.

3. Heat oil in a pan, add the mustard seeds let it splutter, add the asafoetida, fenugreek seeds, urad dhal, curry leaves, and garlic. Saute for 2-3 minutes. 

4. Add the onions and saute until it turns light brown in color.

5. Add the tomatoes and saute for 4 minutes until it turns soft and mushy.

6. Add turmeric powder, red chilli powder, coriander powder , jeera powder, tamarind paste and stir well.

7. Add the boiled beans, ground coconut and simmer for 10 minutes.
 

Pepper Chicken

INGREDIENTS

Chicken (cut into small pieces)

Black pepper (freshly grounded)

Onion 1

Red chilli powder

Turmeric powder

Coconut milk

Salt

Ginger Garlic paste


METHOD

1. Heat the oil in a pan and add the onions.
2. When onions becomes slightly golden brown add a little amount of ginger garlic paste.
3. Add chicken pieces and turmeric powder to the pan and fry for a while until the raw smell goes away.
4. Now add 2 spoon of chilli powder and pepper to your taste.
5. Pour little amount of coconut milk and very little amount of water.
6. Add salt.
7. Fry the chicken until the gravy dries and the chicken is well cooked.

Tasty pepper chicken is ready.