"Experience the Essence of Kongu Cuisine with Erode Style Mutton Thanni Kuzhambu and Varuval – A Culinary Tradition."

Erode Style Mutton Thanni Kuzhambu & Mutton Varuval - A Journey through Kongu Cuisine & Kida Vettu Culture

    When the villagers of Tamil Nadu face hardships—whether it’s a bout of illness among their cattle, a streak of bad weather, or any other misfortune—they turn to their gods for solace and solutions. One such powerful tradition is the Kida Vettu, a ceremonial lamb sacrifice to appease the deities and seek their blessings. This ritual is not just about appeasing the gods; it's a vibrant community event steeped in tradition and delicious food.

    The festive mood emanates through when the family, adorned in festive attire, gathers around a small temple dedicated to Karupparayan Saami, the village guardian deity. There’s an air of anticipation and reverence as the villagers prepare for the Kida Vettu. This age-old ceremony involves the sacrifice of a lamb, believed to win the favour of the gods and bring prosperity to the village. The lamb, decorated with flowers and turmeric, is the centre of this ritual, which culminates in a feast where every part of the lamb is used in a variety of dishes, ensuring nothing goes to waste.

"Experience the Essence of Kongu Cuisine with Erode Style Mutton Thanni Kuzhambu and Varuval – A Culinary Tradition."

    Growing up, I often heard my neighbours and friends talk about attending a Kida Virundhu. This elaborate feast involved cooking a freshly sacrificed lamb, creating a rich mutton curry known as Thanni Kuzhambu, and then transforming the parts of the mutton into a spicy, dry side dish called Mutton Varuval. It's an event where the whole village/community comes together, cooking and eating in unison, with the men sometimes indulging in the local hooch. This communal cooking and eating is a quintessential part of Kongu culture, and these dishes give a taste of Tamil festive foods, especially from Erode.

    Although I hail from the Kongu region, I’ve never had the chance to attend a Kida Virundhu myself, the stories have always fascinated me. My brother often shared vivid tales of these gatherings, and my sister-in-law has brought a piece of this tradition into our family. My sister-in-law, who hails from the community, introduced me to the authentic taste of Erode Style Mutton Thanni Kuzhambu and Mutton Varuval during one of our visits to my hometown. The rich flavours and the tradition behind these dishes captivated me, and since then, they’ve been on my culinary to-do list. Whether you have a large gathering or simply want to treat your family to an authentic Kongu recipe, these South Indian mutton dishes are sure to bring the flavours of Erode right to your table.

Explore a wide range of Recipes from Kongu Cuisine, here...


Cuisine - Kongu Cuisine (Tamil Nadu, South India)
Course - Side Dish
Spice Level - Medium - High
Difficulty - Medium
Serves - 3-4
Author - SM


Preparation Time - 25-30 Minutes
Cooking Time - 45 Minutes - 1 Hour


For more Recipes with Mutton/Lamb, Click here...
 

Erode Style Mutton Thanni Kuzhambu Recipe

"Experience the Essence of Kongu Cuisine with Erode Style Mutton Thanni Kuzhambu and Varuval – A Culinary Tradition."

    First, let's look into how Erode Style Mutton Thanni Kuzhambu is made. The Thanni Kuzhambu is a soupy, flavourful Indian lamb curry, and the Mutton Varuval is a dry, spicy stir-fry made from the mutton cooked in the kuzhambu. The transformation from the rich, aromatic curry to the intense, spicy varuval is a testament to the culinary genius of the Kongu people.

Ingredients for Thanni Kuzhambu Masala:

Other Ingredients for Thanni Kuzhambu:

Coconut Paste for Thanni Kuzhambu:

For Tempering the Thanni Kuzhambu:

2 teaspoons Indian Sesame Oil
5-7 sliced Indian Shallots
2 sprigs Curry Leaves
1 teaspoon Black Pepper Powder

"Experience the Essence of Kongu Cuisine with Erode Style Mutton Thanni Kuzhambu and Varuval – A Culinary Tradition."

Method:

Prepare the Thanni Kuzhambu Masala:

• Heat a heavy pan and add a little oil. Add the dried red chillies and sauté until they puff up.
• Add the cinnamon, cloves, fennel seeds, black pepper, coriander seeds, and curry leaves. Roast on a low flame until aromatic.
• Add garlic and shallots to the pan, sauté for 3-4 minutes until soft. Add ginger and tomatoes, and sauté until tomatoes are mushy. Set aside to cool.
• Once cooled, grind the spice mixture with a cup of water to a smooth paste.

Cook the Mutton:

• Heat oil in a pressure cooker. Add curry leaves and mutton pieces, and sauté for a few minutes until the colour changes.
• Add salt, turmeric powder, and the ground paste. Mix well.
• Add about 3 cups of water and the whole green chillies. Cover and cook until the meat turns soft and tender.
• Let the pressure settle on its own before opening.

Prepare the Coconut Paste:

• Grind fried gram dal, poppy seeds, and coconut with water to a fine paste. 
• Add to the Thanni Kuzhambu and simmer for 5-10 minutes.

Separate the Mutton:

• Remove the mutton pieces from the kuzhambu and set aside. 
• Leave a few pieces in the gravy if desired.

Temper the Kuzhambu:

• Heat oil in a small kadai. Add sliced shallots and sauté until golden brown.
• Add curry leaves and black pepper powder. Quickly add this tempering to the kuzhambu.

Mutton Varuval Recipe: A Kongu Culinary Gem

"Experience the Essence of Kongu Cuisine with Erode Style Mutton Thanni Kuzhambu and Varuval – A Culinary Tradition."

    Mutton Varuval is a uniquely extravagant and flavourful dish that originates from the Kongu region of Tamil Nadu. This spicy stir-fry is made using the succulent pieces of mutton that are first cooked in the rich Thanni Kuzhambu. Before the final tempering of the kuzhambu, the mutton pieces are taken out and then sautéed with a medley of spices to create a dish that truly stands out.

    In the midst of the comforting Thanni Kuzhambu, Mutton Varuval shines with its intense flavours and fiery spices. This dish is a testament to the depth and diversity of Kongu cuisine, often served alongside offal dishes that are also integral to traditional Tamil feasts. Notable among these are Thala Curry (head curry), Ratha Poriyal (blood fry), Kudal Varuval (intestines), and Goat Liver (Eeral) Fry, Moolai (Brain) Varuval etc. Each of these dishes showcases the rich culinary heritage and the robust flavours that define Kongu and Tamil cuisine.

"Experience the Essence of Kongu Cuisine with Erode Style Mutton Thanni Kuzhambu and Varuval – A Culinary Tradition."

Ingredients for Mutton Varuval:

Method:

Prepare the Varuval:

• Heat oil in a pan. Add garlic, curry leaves, and dried red chillies. Sauté until fragrant.
• Add sliced shallots and a little salt. Sauté until the onions are soft.
• Add a little bit of Thanni Kuzhambu (gravy) and sauté for a minute.
• Add the cooked mutton pieces and sauté for a couple of minutes.
• Add black pepper powder and coriander leaves, and sauté for a couple more minutes.

"Experience the Essence of Kongu Cuisine with Erode Style Mutton Thanni Kuzhambu and Varuval – A Culinary Tradition."

A Taste of Tradition

    These Tamil Nadu traditional recipes not only offer a taste of the rich Kongu cuisine but also connect us to the cultural fabric of Tamil Nadu. The Thanni Kuzhambu and Mutton Varuval embody the spirit of Kida Vettu tradition & communal gatherings and the age-old traditions that continue to thrive in our villages. Whether you’re cooking for a family get-together or simply exploring new flavours, these dishes promise an unforgettable culinary experience.

Coimbatore Angannan Mutton Biriyani! Rich, Aromatic, and Irresistibly Delicious

"Coimbatore Angannan Mutton Biriyani – A Tribute to Tamil Nadu's Finest"

Of all the Biriyanis I have tried and tasted, Coimbatore Angannan Biriyani is my favourite!  This recipe is my tribute to this traditional favourite - one I can never get enough of!!! Ready to experience the magic of Angannan Biriyani? Let’s dive in!

 

Why Coimbatore Angannan Biriyani is a Must-Try in Tamil Nadu

    If you’re a biriyani lover, Coimbatore Angannan Biriyani should be at the top of your list. This unique dish has gained legendary status among locals and travellers alike. What makes it so special?

• Subtle, well-balanced spices – Unlike heavily spiced biriyanis, this one has a mild but distinct flavour.
• Perfectly cooked mutton – The melt-in-the-mouth texture makes each bite a delight.
• Aroma and texture – Made with Seeraga Samba rice, which adds a unique fragrance and fluffy texture.

Planning a trip to Coimbatore, Tamil Nadu? Don’t miss the chance to try authentic Coimbatore Angannan Biriyani!

 

Cooking Coimbatore Angannan Mutton Biriyani: Key Differences from Chicken Biriyani

    I’ve previously shared my Angannan-style Chicken Biriyani recipe, but cooking it with mutton involves a few essential tweaks:

• Adjusting Cooking Time: Mutton takes longer to cook, so patience is key!
• Extra Spices: Mutton demands a slightly heavier hand with spices compared to chicken.
• Green Chillies for Heat: The recipe calls for generous amounts of green chillies to elevate the dish’s flavour.

Curious about the difference between mutton and chicken biriyani? Follow along for tips and tricks to master each version!

The Secret to Authentic Angannan Mutton Biriyani: Stock & Spices

    Whenever I make Angannan-style Mutton Biriyani, I rely on a recipe by Jizzeassy, whose method is wonderfully close to the original. Through trial and error, I’ve perfected a few personal tweaks to get the flavours just right:

• Use of Mutton Stock: The stock from cooking the lamb adds depth and richness to the biriyani.
• Spice Balancing: Mutton requires an extra kick of spices to enhance the natural flavour of the meat.

Pro Tip: Don’t skip the mutton stock—it’s what gives this biriyani its unique richness!

    And here it is—the delightful Coimbatore Angannan Style Mutton Biriyani! Mildly spiced with an irresistible, melt-in-the-mouth texture, this biriyani owes its unique flavour and fluffiness to Seeraga Samba rice, a variety traditionally used for biriyanis in the Kongu region. Even the famous Dindigul Thalapakatti Biriyani is made with this aromatic rice. However, if Seeraga Samba is hard to find, feel free to substitute it with Basmati rice—the recipe still delivers exceptional taste and texture either way.

Craving More Biriyani? 🍲

"Discover a world of flavours! Click here for more Delicious Biriyani Recipes!"

 

Angannan Biriyani Recipe Overview

• Cuisine - Coimbatore (Tamilnadu)
• Course - Main
• Spice Level  - Medium
• Difficulty - Medium
• Serves - 3- 4
• Author - SM

Time Estimate

• Preparation Time: 25-30 Minutes
• Soaking Time: 20 - 30 Minutes.
• Cooking Time: 30 - 45 Minutes

 

Love This Style? Try the Chicken Version Too! 🐔

"Fan of Coimbatore Angannan style? Don’t miss the Chicken Biriyani! Click here to explore!"

"How to Cook Coimbatore Angannan Style Mutton/Lamb Biriyani- A Step-by-step Guide for a perfect Biriyani"

Angannan-style Mutton Biriyani, a true Coimbatore Classic.

A True Coimbatore Classic!

    Coimbatore Angannan Mutton Biriyani is a legendary dish in Tamil Nadu, celebrated for its mildly spiced flavour and rich, melt-in-your-mouth texture. This recipe is a homage to the authentic Angannan-style biriyani, capturing the essence of Coimbatore's best flavours.

Craving authentic South Indian flavours? Read on and bring this iconic biriyani to life in your kitchen!

Ingredients for Coimbatore Angannan Style Mutton Biriyani

To Cook Mutton:

• 1/2 Kg Mutton
• 10-12 Green Chillies
• 1 Teaspoon Turmeric Powder
• 1/2 Cup Curd
• Water, as required

For Angannan Mutton Biriyani:

• 3 Cups Seeraga Samba Rice (or Basmati Rice)
• 1 Cup Curd
• A Handful of Mint Leaves
• A little less than a handful of Coriander Leaves
• 2 Tablespoons Ghee

To Sauté:

• 5-6 Tablespoons Oil or Ghee
• 9 Cloves
• 2 Cinnamon Sticks (1" each)
• 5 Cardamom Pods
• 8-10 Shallots
• 1 Onion, sliced
• 6 Garlic Cloves
• 5 Green Chillies
• 1 Tomato, chopped
• 1 Teaspoon Turmeric Powder
• 1 Tablespoon Lime Juice

For Biriyani Paste:

• 15 Shallots
• 5-7 Green Chillies
• 2" Piece Ginger
• 10-12 Garlic Cloves
• 6 Cloves
• 3 Cinnamon Sticks (1" each)
• 6-8 Cardamom Pods
• 1 1/2 Teaspoons Fennel Seeds

Method: Step-by-Step Cooking Instructions for Coimbatore Angannan Style Mutton Biriyani

Coimbatore's Angannan Mutton Biriyani—a perfect blend of Spices and Tradition.

Preparing the Mutton

• Marinate and Cook: In a large pot, combine mutton, green chillies, turmeric powder, and curd. Add water as needed to cook the mutton until it is tender.
• Reserve Stock: Save the mutton stock after cooking; you’ll use it later to enhance the flavour of the biriyani.

Pro Tip: Want that juicy, tender mutton texture? Don’t skip the marination—it’s the key to melt-in-your-mouth mutton biriyani!

Preparing the Biriyani Paste

• Grind Ingredients: Blend shallots, green chillies, ginger, garlic, cloves, cinnamon, cardamom, and fennel seeds into a smooth paste.
• Set Aside: Keep the paste ready to add rich flavour to the biriyani.

Love your biriyani spicy? Adjust the number of green chillies to dial up the heat to your preference!

 

Cooking the Angannan Biriyani

Sautéing Spices and Aromatics

• Heat Oil or Ghee: In a large pot, heat oil or ghee and add cloves, cinnamon, and cardamom. Sauté until aromatic.
• Add Shallots and Onion: Toss in the shallots and sliced onion, cooking until they turn golden brown.
• Add Garlic and Green Chillies: Sauté for an additional minute.
• Add Tomato, Turmeric, and Lime Juice: Add chopped tomato, turmeric powder, and lime juice, cooking until tomatoes soften.

Adding the Biriyani Paste & Mutton

• Mix in Biriyani Paste: Stir in the biriyani paste, cooking for 2-3 minutes until the raw smell disappears.
• Add Mutton: Add the cooked mutton to the above and give a quick stir.
• Add Curd and Rice: Stir in curd, mint leaves, coriander leaves, and rice. Mix everything well.
• Pour in Lime Juice: Add the Lime Juice, adjust the amount of Salt & mix well.

Pro Tip: Sautéing until the oil separates from the paste ensures your biriyani has a rich and robust flavour!

Adding the Mutton Stock & the Water

• Add Mutton Stock & Water: Bring 4 cups of water and mutton stock to a boil, then pour into the biriyani mixture & stir well.
• Water to Rice Ratio: Maintain a 1:1.5 ratio of rice to liquid. I’ve used 1 ½ cups of water for every cup of rice for the perfect texture.
• Cook Until Done: Cover and cook on low heat until the rice is fully cooked and the flavours have melded together.

   

  Pro Tip: Stick to a 1:1.5 rice-to-water ratio for the perfect biriyani texture!

 

Coimbatore Angannan Style Mutton Biriyani Recipe

A Traditional South Indian Delight That Will Blow Your Taste Buds Away!

    Looking to make the Coimbatore Angannan Style Mutton Biriyani at home? Whether you're using a biriyani vessel, pressure cooker, or rice cooker, we've got you covered with detailed steps for each method. This recipe combines rich spices, succulent mutton, and aromatic Seeraga Samba rice – a true treat for biriyani lovers!

 

Traditional Coimbatore Angannan Mutton Biriyani Recipe

In a Biriyani Vessel/Pan: For the Ultimate Dhum Effect

To get that signature 'dhum' effect (slow-cooked aroma), follow these steps:

• Preheat the Griddle: Heat a Chapati griddle on high flame for a few minutes until very hot.
• Set the Griddle Under the Biriyani Vessel: Once hot, place the griddle under the biriyani vessel to achieve the dhum effect.
• Prepare the Biriyani Mixture: Sauté your ingredients in a separate pan or directly in the biriyani vessel. Follow the steps outlined under ‘Cooking the Angannan Biriyani’
• Add Boiled Water & Mutton Stock: Pour the boiled water + mutton stock into the biriyani mixture and stir well.
• Cook the Biriyani:
  • Cover the vessel with a lid. Place a heavy object on top.
  • Cook on medium-low flame for 5 minutes.
  • Open the lid carefully, stir gently, and cover again.
  • Cook for another 12-15 minutes.
• Finish and Serve: Once done, remove the lid, drizzle 2 tablespoons of ghee, and fluff up the biriyani carefully to avoid breaking the rice.

   

  Pro Tip: To enhance flavour, serve with Curd-Onion Raitha or your favourite side dishes.

   

In a Pressure Cooker: Quick and Easy with a Dhum Effect

Pressure cookers are a fast and efficient method to make biriyani. Here's how you can achieve perfect results:

• Sauté the Ingredients: Follow the sautéing steps from the ‘Cooking the Angannan Biriyani’ guide.
• Add Mutton Stock and Boiled Water: Mix the boiled water + mutton stock into the sautéed ingredients in the pressure cooker.
• Cook Under Pressure:
  • Cover the pressure cooker with the lid and cook for one full whistle.
  • Lower the flame and place a preheated Chapati griddle under the pressure cooker.
  • Cook for 15-20 minutes to get that perfect dum effect.
• Finishing Touches: Once done, leave the cooker on the stovetop until the pressure releases.
  Add the remaining ghee and fluff up the biriyani before serving.

 

In a Rice Cooker: For Quick & Effortless Cooking

The rice cooker is the easiest method, especially if you’re cooking smaller batches:

• Sauté the Ingredients: Follow the instructions for sautéing as detailed in the ‘Cooking the Angannan Biriyani’ section.
• Transfer to Rice Cooker: Add the sautéed mixture, boiled water, and mutton stock into the rice cooker and switch it on.
• Cook and Warm: Once the cooker switches to warm mode, leave it for an additional 10-12 minutes for best results.
• Add Ghee and Fluff: Pour the remaining ghee and fluff the rice gently for a perfect texture.

   

  Pro Tip: Ideal for cooking up to 2-3 cups of rice, this method offers convenience and great taste.

   

Biriyani Tips and Notes: Ensure Perfect Texture Every Time

• Rice Choice: Seeraga Samba rice is ideal, but Basmati rice works well too if Seeraga Samba is unavailable.
• Soaking the Rice: Soak rice for 20 minutes to ensure even cooking.
• Rice to Water Ratio:
  • 1:1.5 rice-to-water ratio for both Seeraga Samba and Basmati rice.
  • For 'al dente' rice, follow package instructions. For softer rice, add an extra ½ cup water.
  • Coconut Milk: For a richer texture, substitute half the water with coconut milk.
    
• Curd & Mutton Stock: 
  • Add 4.5 cups of (water + mutton stock) and 1 cup curd for 3 Cups of Seerga Samba Rice. The curd reduces as it cooks with the mutton for extra flavour.
  • Mutton Stock gives an added flavour to the Biriyani.
    
• Adjust Spice: Modify the number of green chillies based on your spice preference.
• Use Ghee: Generously use ghee for better flavour and texture.
• Lemon Juice: A little lemon juice prevents sticky rice and adds tanginess to the Biriyani balancing the overall taste and flavour.
• Cooking the Mutton: Cook mutton with turmeric and green chillies. Save the stock for the biriyani.
• For Chicken: Use the same recipe for chicken – it’s quicker! [Click for Angannan Chicken Biriyani].

 

How Can I Store Leftovers?

In the Refrigerator:

• Store leftover biriyani in an airtight container. It will stay fresh for up to 2-3 days in the fridge.
• To avoid the rice becoming too dry, sprinkle a bit of water on top before reheating.

Freezing:

• For longer storage, freeze leftover biriyani. It can be frozen for up to 1-2 months.
• Divide it into individual portions before freezing for easy reheating.
• When reheating from frozen, steam the biriyani (or microwave it with a damp paper towel on top) to retain moisture.

Reheating Tips:

• On the stovetop: Place the biriyani in a heavy-bottomed pan, sprinkle a little water, cover it, and heat on low flame to restore moisture.
• In the microwave: Use a microwave-safe container, cover it with a damp cloth, and microwave in intervals to keep the biriyani moist.
• For a ‘fresh’ taste: Adding a teaspoon of ghee while reheating can revive the biriyani’s rich flavour and texture.

   

  Pro Tip: Avoid Storing for Too Long: While biriyani is great for leftovers, it’s best enjoyed within 2-3 days, (if kept in refrigerator). After that, the rice may start losing its texture, and the spices might fade in intensity.

  
  
  

   

Frequently Asked Questions (FAQs)

Can I use Basmati rice instead of Seeraga Samba rice?

• Yes, Basmati rice works perfectly fine but Seeraga Samba brings out the authentic flavour of the dish.

How spicy is this biriyani?

• This biriyani is mildly spiced with green chillies. Adjust the spice level by adding or reducing the chillies according to your preference.

   

  Got more questions? Drop them in the comments below and I’ll be happy to help you perfect this recipe!

Final Thoughts: A Must-Try for Biriyani Lovers

    The Coimbatore Angannan Style Mutton Biriyani is a fantastic recipe that brings the rich flavours of Tamil Nadu right to your kitchen. With tender mutton, aromatic rice, and a perfect balance of spices, this biriyani will surely be a hit!

Ready to cook? Save this recipe and share your biryiani moments with us!

THATTA PAYIRU KATHIRIKKAI KUZHAMBU

    Yet another recipe from my hometown, Coimbatore. A unique Kongu style Kuzhambu, which I learnt from my house help - Hamsa Akka. She would term it as "Aatti Vacha Thattam Payiru Kulambu". Well, Thatta Payiru & Kathirkkai Kuzhambu is nothing but a Curry made with a combination of Black-eyed Peas and Eggplant(Brinjal). Cow Peas/Black-eyed Peas, colloquially called Thatta Payiru is one common gram variety used in Kongu Cuisine along with Green Grams(Pachai Payiru) & Horse Grams(Kollu Paruppu). The variety of Thatta Payiru we get in Coimbatore is slightly brown in colour and smaller in size. As I couldn't get hold of this variety locally, I have used the Vellai Payiru(which belongs to the same family) alias the Cow Peas or the Black-eyed Peas.

This Thatta Payiru Kuzhambu has two distinct specialities of its own.  

• A portion of soaked & cooked Thatta Payiru is ground and added into the Kuzhambu(Curry) & 
• Mainly they add a bit of Castor Oil(Velakkennai) while cooking Thatta Payiru. 

    The laxative nature of Castor Oil aids in digestion & also keeps gastrointestinal problems at bay. Most of the Beans, Lentils & Pulses(Except Green Gram & Moong Dhal) contains, Raffinose & Oligosaccharide, which is a complex sugar that the body can not break down fully, which causes trouble in digesting & also cause gas. A drop of Castor oil while cooking Thatta Payiru solves this issue.

    Hamsa Akka grinds the grated coconut & spices for this curry in an Aattangkal and not Ammikkal. She says, "Appathaan Kulambu Nalla Irukkum" only then the curry would taste well. Aattangkal is the traditional type of mortar & pestle specifically used for grinding Idli Dosa Batter. Whereas Ammikkal is a kind of flat lay mortar & pestle used for grinding masalas, spices, chutneys etc.,

And she insists upon 

• Grinding the coconut, spices & thatta payiru in Aattaangkal(Mortar & pestle). 
• Then using Shallots and not Onions &
• To temper the curry in Gingelly Oil(Nallennai).  

    I still remember the way she peels the shallots & garlic, all using her nails, no knife whatsoever. Overall enthusiasm which gets into her when we ask her to cook, is something I can never forget. The instructions would be given out like a commentary as if she is running a cooking show flows throughout the process. It's what I still remember with these recipes. Ironically I hadn't jotted it down in my recipe books then. And finally, she would add, Suda Suda Kolamba Sappatula Oothi, Konjoondu Nei vittu Sappidu!!! (Pour hot Curry to the Rice and eat with a dollop of Ghee).Thanks, Hamsa Akka!!!

    But my unproclaimed skill with an Ammikkal & Aattangkal, I have always ground the masala paste in a Mixer. And you can even substitute whole Coriander Seeds and Dry Red Chillies with Coriander Powder & Red Chilli Powder. But the above form of the ingredients yields an authentic taste to this Kongu style curry.

For more Recipes from KONGU CUISINE, Click here...


Cuisine - Kongu Cuisine(South India)
Course - Side Dish
Spice Level - Medium
Difficulty - Easy
Serves - 3-4
Author - SM


Soaking Time - 6-8 Hours/Overnight
Preparation Time - 5 -10 Minutes
Cooking Time - 25 - 30 Minutes
 

HOW TO COOK KONGU STYLE THATTA PAYIRU KATHIRIKKAI KUZHAMBU

THATTA PAYIRU KATHIRIKKAI KUZHAMBU

 

INGREDIENTS:

For Thatta Payiru Kathirkkai Kuzhambu:

For the Masala Paste:

METHOD:

To Soak & Cook the Thatta Payiru Cow Peas(Black-eyed Peas):

• Clean, Wash & Soak the Thatta Payiru(Cow Peas) in ample of water overnight or at least for about 6-8 hours.
• Alternatively can soak in hot water for about 3-4 hours.
• Once soaked, discard the water used for soaking the bean.
• Pour 3 Cups of Water along with 2 drops of Castor Oil(Optional) to the soaked Thatta Payiru(Cow Peas).
• Pressure cook the Thatta Payiru(Cow Peas) for 2 Whistles on a high flame.
• Lower the flame and cook for another 3-4 Whistles.
• The Thatta Payiru(Cow Peas) shouldn't be overcooked or turn mushy.

For a detailed explanation on HOW TO COOK BEANS, LENTILS & PULSES, Click here...

For the Masala Paste:

• Grind the ingredients mentioned under "For the Masala Paste" into a smooth paste.
• Then add 2 Teaspoons of cooked Thatta Payiru(Cow Peas) to the above and grind it into a smooth paste.
• Keep it aside.

For Thatta Payiru Kathirkkai Kuzhambu:

• Cut Eggplants/Brinjal into four and soak it in mildly salted water until use. 
• Soak Tamarind in lukewarm water for at least 5-10 minutes.
• Extract Tamarind juice out of it and keep it aside.
• Heat Gingelly Oil in a pan, let it smoke off. The oil tends to froth too.
• Splutter Mustard Seeds, Dry Red Chillies & Curry Leaves in it.
• Add thinly sliced Shallots, Garlic slit into halves(small garlic cloves can be used, as such) & saute it until Shallots turn translucent.
• Then add roughly chopped Tomatoes(Nattu Thakkali works better). 
• Cook Tomatoes until soft.
• Add Turmeric Powder and give a quick stir. 
• Then add Brinjal to the above and saute this for a while until the colour of the Brinjal changes.
• Now, pour in the ground Masala Paste along with 3/4 cup of water and mix well. 
• Let it cook on a low flame until the raw flavour goes.
• Then, pour in the Tamarind Extract.
• Cook this on a low flame for about 10 minutes or until the curry reaches the desired consistency.
• This is a slightly thick Kuzhambu, adjust the consistency of the Curry accordingly.
• Serve Thatta Payiru Kathirkkai Kuzhambu hot with Rice or Ragi Kali.
  

NOTES:

• Adding Castor Oil while cooking the Cow Peas aids in digestion, and also facilitates easy cooking of the Bean. Adding it is purely optional.
• I have used White Cow Peas(Black Eyed Peas) in this recipe.
• The same curry can be prepared with Bottle Gourd instead of Eggplant/Brinjals. 
• Can substitute Coriander Seeds & Dry Red Chillies with Coriander Powder & Red Chilli Powder.
• I have used Gingelly Oil in this recipe which gives out an authentic taste to the curry.
• Feel free to use your preferred cooking oil which suits your availability & taste.
• Traditionally Nattu Thakkali or Country Tomatoes are used while making this curry.
• I do not get Nattu Thakkali here, so have used normal Tomatoes and have balanced the needed tanginess with an extra bit of Tamarind.

___________________________________________________________________________________

TRIVIA: A SIMPLE NOTE

• Sesame Oil has a high smoke point & can be used for deep frying.
• Gingelly Oil has a low smoke point & can be used for stir-frying. Perfect for using it at the final stage of cooking to bring out the flavour and aroma. (Tamarind Rice/Puli Sadham, Vatha Kuzhambu, Karuvattu Kuzhambu, Puli Kuzhambu, Thatta Payiru Kathirikkai Kuzhambu, Karamani Puli Kuzhambu, Podi Idli, to mix Idli Podi with copious amount of Gingelly oil or drizzle it over Dosa etc.,) It is also used while making PICKLES in South India.
• Dark Sesame Oil has a very low smoke point & is used mostly as a flavour enhancer and is used in the final stage of cooking(final drizzle in Kuey Teow, Chicken Porridge, Soups etc.,)