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.,)

BEETROOT KOLA URUNDAI FRY

    Once, while I was shopping for vegetables in a Super Market, & I was picking up Beetroots. A Chinese lady came up to me & asked what you would do with this Vegetable? She was intrigued by the vegetable & particularly with the colour. That was what I understood from the little of my knowledge with the local language. Me, with my language skills(which is very poor to the standards) & with my action skills(which is comparatively commendable) explained to her that, Beetroots are healthy, rich in iron & vitamins. (Ah!!! I should have said like... Nalluvaru, Vallavaru, Naalum therinjavaru..., words were brimming up... but I was totally tongue-tied). Can cook a wide range of recipes out of it, though sticking a bit into their style of cooking - salads, juice, stir-fries etc., But the success of the conversation(did it at all happen?!!!) was that she picked some Beetroots saying that she will make Beetroot Juice. And finally, I gave her a thumbs up & we both exchanged a big smile(which doesn't need any language skill or translation). 

    Well, coming to the point, Beetroots fall into a category where it is liked & disliked equally. But according to me, it is a superfood and a staple in my refrigerator. I make a wide range of recipes out of it, and I love the wonderful colour it imparts into the dishes it is added.  

    While I was writing my previous post, I was a bit troubled by the fact that the Lunch Menu is not suitable for Vegetarians. Then I thought that I have a Vegetarian version of the same Kola Urundai with Beetroots & Vazhaipoo(Banana Blossom). This Beetroot Kola Urundai had been a long pending post, and there came a chance to write it up right away. A healthy and flavourful snack/starter/side dish from Chettinad Cuisine. 

    Though Mutton Kola Urundai is the most proclaimed Chettinad delicacy, a recipe prepared with Minced Meat. Chettinad Cuisine has catered the same delicacy in Vegetarian versions too - the ones with Vazhaipoo, Beetroots, Carrots, Soya Chunks, Vegetables, Plantains, Radish etc., & etc. Beetroot Kola Urundai Fry recipe is similar to Vazhaipoo Kola Urundai & Mutton Kola Urundai, with the only difference that the base ingredient is substituted with Beetroots here. When it is prepared with Beetroots, it is healthy & tasty. You can serve this Beetroot Kola Urundai Fry as a snack or a starter or simply serve it as a side dish along with Rice & a Curry. If you want to make Curry/Kuzhambu with this Beetroot Kola Urundai, then you don't need to fry them.

For CHETTINAD KOLA URUNDAI RECIPES, click here...

Cuisine - Chettinad (Tamilnadu, South India)

Course - Starter, Side Dish

Spice Level - Low - Medium

Difficulty - Medium

Serves - 3-4

Author - SM

Preparation Time - 30- 45 Minutes

Cooking Time - 30-45 Minutes

For more Recipes with BEETROOTS, Click here...

HOW TO COOK BEETROOT KOLA URUNDAI FRY

INGREDIENTS:

For Beetroot Kola Urundai: 

Beetroots - 2 Cups

Shallots - 15 Nos.

Garlic cloves - 8-10 Nos.

Ginger - 1" Piece

Curry leaves - 2 sprigs

Coconut grated - 1/2 cup

Pottukadalai(Roasted Bengal Gram Dhal) - 1/2 Cup

Egg - 1 No. (Optional).

Oil - 2 Tbspn ( to saute)

Salt - To Taste

Spices:

Dry Red Chillies - 12 Nos

Fennel Seeds - 2 Tspn

Cloves - 5 Nos.

Cinnamon 1" piece - 2 Nos.

To Deep Fry:

Oil

METHOD:

Beetroot Kola Urundai Fry:

• Dry roast all the ingredients under spices on a low flame for few minutes, and grind it into a fine powder and keep it aside.
• Grind the Roasted Bengal Gram Dhal(Pottukadalai) into a fine powder and keep it aside.
• Heat oil in a pan and saute, Shallots, Curry leaves, finely minced Garlic and Ginger until Shallots turn translucent.
• Add Turmeric Powder and freshly ground Spices to the above and give a quick stir.
• Add grated Coconut and fry for few more minutes.
• Add finely chopped/grated Beetroots and salt to the above and fry until there is no water content in the mix and it is totally dry.
• Saute it for few minutes until the Beetroots are cooked.
• Add powdered Roasted Bengal Gram Dhal(Pottukadalai) to the above and mix well.
• Remove from fire and allow it to cool.
• Grind the mix, slowly by pulsing it first and then increasing the speed of the mixer. 
• Add an egg to the above and mix well.
• Make small balls out of the mix and keep it aside.
• Heat oil in a frying pan, when it is hot enough to fry, carefully drop the Beetroot Kola Urundai one by one into it.
• Just add enough Beetroot Kola Urundai into the oil, do not overcrowd the pan.
• Do not disturb or try to turn the Beetroot Kola Urundai for few minutes.
• Keep the flame at medium and fry the Beetroot Kola Urundai.
• When the Kola Urundai is half done, turn them around slowly and fry them until they are golden brown.
• Remove from oil and drain them on a paper towel.
• Serve Beetroot Kola Urundai hot.

Beetroot Kola Urundai Kuzhambu(Curry):

• Can add these Beetroot Kola Urudai into the Curry too.  While doing so you dont need to fry them.
• For a detailed recipe on Kola Urundai Kuzhambu, Click here...
• Substitute Mutton Kola Urundai with Beetroot Kola Urundai. 

NOTES: 

• Can grate or finely chop the Beetroots.
• Dry roasting and powdering the spices will give a nice flavour.
• Do not substitute Pottukadalai/ roasted Bengal gram dhal with Besan or any other powder.  
• Pottukadalai powder helps to remove the wetness in the mix & also helps to yield soft Beetroot Kola Urundai.
• Do not add water to cook the Beetroots. 
• The mix should be dry with no water content.
• 
  
• Do not add water while grinding too.
• The water content will break the Beetroot Kola Urundai in oil while frying them and would become oily.
• Adding eggs will make them crispy. But for a vegetarian version, you can avoid adding eggs.
• But then oil tends to bubble up while frying the next batches.
• To avoid this, add a piece of tamarind into the hot oil.
• I add a handful of breadcrumbs while grinding the Pottukadalai powder, this makes it crispier and adds a bit of sweetness to the Beetroot Kola Urundai. It is optional.

    When I made Pear Halwa, I wanted to make Halwa with Apples too.  Though I had given a try making Apple Halwa during my early years of cooking, I had never given a second thought of perfecting it or trying it out again.  Recently I have been trying out new recipes out of Apples that I have landed upon making an all new Apple Sago Payasam and Apple Halwa out of it.  Even our New Year Dessert turned out to be Apple Pie.  And have brewed a batch of Apple Wine too.  These recipes are new at home and are my experimental versions, perfected out.

    I followed the same method as for Kasi Halwa(Poosanikkai Halwa) for this Apple Halwa recipe. It is such an easy recipe and you would need just 3 ingredients, Apple, Sugar & Ghee.  Other ingredients are optional, but I insist you to add them. So adding a bit of Cardamom Powder gives you a wonderfully flavoured and garnishing it with an extra bit of slivered Almonds & Cashew nuts fried in ghee which gives a whole lot of crunchy texture in every bite. I have not added Milk/Mawa in this recipe. If you love the aroma of Cinnamon & Nutmeg in Apple recipes, then you can even add them in this Apple Halwa.  You have no strict rules while making this Halwa. Apples with its unique taste & the roasted slivered Nuts add texture to this Halwa. 

    Just one thing to remember - Use the grated Apples immediately.  Otherwise, it tends to get oxidized & the colour of the Halwa may turn dark. No need of squeezing out any extra water in it. Add the grated Apples into the Ghee and cook it on a low flame until it turns soft &tender. Let the mixture be dry before adding sugar & flavourings into it. And when it comes to Sugar, I have added 1/4 Cup of Sugar for 2 Cups of Apple. If you are using a sweet variety, I suggest you to adjust it accordingly.

     Apple Halwa is an easy recipe which can be made with minutes.  When you have a sweet craving or want a simple dessert for a party, this Apple Halwa comes out to be  handy.  You can also serve it as a Naivedhyam or Prasadham too.

 For more INDIAN SWEETS, Click here...

 Cuisine - Indian

 Recipe Type - Sweet

 Difficulty - Medium

 Serves - 2-3

 Author - SM  

 Preparation Time - 15 -20 Minutes.

 Cooking Time - 20-30 Minutes.

 For more DIWALI RECIPES, Click here...

HOW TO COOK APPLE HALWA 

INGREDIENTS:

For Apple Halwa:

Ghee - 3-4 Tbspns

Cashew Nuts - 10 Nos.

Almonds - 10 Nos. 

Apple - 2 Cups

Sugar - 1/4 Cup

Cardamom - 2-3 Pods

Saffron - few Strands

Yellow Food Colouring - few Drops(Optional)

 Salt - a Pinch

METHOD:

Preparation:

• Grind Cardamoms along with few teaspoons of sugar into a fine powder and keep it aside.
• Soak Saffron strands in few teaspoons of warm water.
• Sliver the Nuts and keep them aside. 
• Wash, peel & core the Apples & then cut them into halves.
• Remove the Seeds.
• Grate the Apples using a grater.
• Use the grated Apples immediately. 

For Apples Halwa:

• Heat 3 Tbspn of Ghee in a heavy-bottomed pan, roast the slivered, Almonds & Cashew Nuts.
• Add the grated Apples and cook on a medium-low flame for a few minutes.
• Cook the Apples until it turns soft & tender.
• Cook until the Apples turn dry and there is no water.
• Now add the sugar along with Saffron soaked Water, Cardamom Powder and give a quick stir.
• Add a few drops of yellow food colouring and mix well.
• Cook this on a low flame for about 5-7 Minutes.
• At this stage, Apple Halwa starts to bubble up.
• Now add a Tablespoon of Ghee and give a quick stir.
• Cook this on a low flame for another 5-7 Minutes.
• Add a pinch of salt and the remaining Ghee to the Halwa and mix well.
• When the Ghee starts to separate & the Apple Halwa begins to leave the sides of the pan, switch off the fire. 
• Serve Apple Halwa hot or at room temperature.
• Can keep it refrigerated.  
• Lasts up to a week when refrigerated. 
• The texture of the Halwa remains the same even when refrigerated.

NOTES:

• I have used Red Royal Gala Apples in this recipe.  Can prepare the same recipe with Green Apples too.  
• Adjust the amount of Sugar to suit the variety of Apple.
• Grate the Apples evenly, which would facilitate even cooking.
• Once the Apples are grated, use it immediately.
• Otherwise, the Apples may tend to get oxidized.
• There is no need to squeeze the extra water out of the Apples.
• It helps the Apples to get cooked well.
• Saute the grated Apples and cook it along with the water until it turns soft, cooked and there is no more water content, before adding the sugar. 
• Some recipes call for adding Milk in the recipe.
• Can use 1/4 Cup of Milk and cook for an extra bit of time until the mixture turns dry before adding the sugar.
• Perfectly cooked Apples gives a perfect texture to the Halwa.
• Adjust the amount of sugar to suit your sweet tooth.
• I have flavoured the Halwa with Cardamom Powder.
• Adding a bit of extra Ghee will give a rich texture to the Apple Halwa.
• Adding Saffron is purely optional.
• Adding artificial food colouring is purely optional.
• I have added a few drops of yellow food colouring to the Apple Halwa. Can use orange/green food colouring too.
• Adding a pinch of salt to the Halwa is purely optional, but it helps to balance the overall taste of the dessert.