Monday, July 7, 2014

Surraikai Thataipayarru kulambu / Bottlegourd Cow peas curry


     Today , i am posting another kongu recipe  which was my all time favorite . As many of our kongu recipes are dhal and pulses based , this a curry made with cow peas. 
     This curry is an authentic kongu dish , frequent in my home. This was one of the signature recipe of my mom and grandmom. This recipe was our family's favorite. 
     I had posted many kongu recipes. Kongu recipes are unique to the kongunadu region of Tamilnadu. check here for more kongu recipes..........
 
    
I love to have this curry with steamed rice and ghee.
 This was actually a tamarind based curry. My mom uses gingelly oil for this curry , which gives a unique flavor to it.

 Requirements :
Bottlegourd – 1 cup ( chopped )
Thattaipayarru / cow peas  - ¾ cup
Tamarind –  size of amla
Sambar powder – 1 tbs
Pearl onions – 10 nos
Curry leaves – 1 sprig
Gingelly Oil – 1 tsp
Mustard seeds – ¼ tsp
Dry red chilli – 1
Asafetida / Hing -  a pinch
Method :
Soak the cow peas for 15 minutes.
Soak the tamarind in a cup of water and extract the tamarind juice.
 My mom makes this curry in a mud pot. She boils the cow pea with required water .

Add in bottlegourd  along with pearl onion.
 When the veggie and pulse are cooked , add in the tamarind juice and the sambar powder and required salt.
 Let the curry boil , till the raw smell leaves.

Heat oil in another pan , add the asafetida and mustard seeds and let it splutter.
Add in the red chilli and curry leave , sauté well.
Add this tempering to the curry and mix well.


Surraikai thataipayarru kulambu is ready to serve.







  @ foodelicious

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