Surakai Kathirikkai Thatta Pairu Kulambu (Opo & Eggplant Cow Pea Kulambu) - 2

1 Cup Cow Pea

Clean sticks and stones from cow pea and overnight soak the cow pea in water.

1/4 Tsp Salt
3 Cups Water

Cook the cow pea with salt and water for 4 whistles.

Small Lime Size Tamarind
2 Cups Water

Add tamarind and water, allow it to boil for 5 minutes. Let it cool and make tamarind water.

Masala

1 Tsp Oil
1/2 Cup Big Onion, Chopped
2 Tbsp Garlic, Chopped (6 Garlic)
1/4 Tsp Salt

Heat oil in a pan, add onion, garlic and salt and fry for 3 minutes. Allow it to cool.

1/4 Cup Coconut, Shredded
2 Tbsp Roasted Dalia
2 Tbsp Coriander Powder
1/2 Cup Water

Add fried onion, garlic, coconut, roasted dali, coriander powder, water to magic bullet and grind to a smooth paste.

1 Tbsp Oil
1/2 Tsp Mustard Seeds
1/8 Tsp Asafoetida

1 Cup Onion, Chopped
1 Sprig Curry Leaves

1 Cup Tomato, Chopped
1/4 Tsp Salt

1/2 Tsp Turmeric Powder
1 Tbsp Red Chili Powder
1 Tbsp Sambar Powder

1 and 1/2 Tsp Salt

2 and 1/2 Cup Opo, Chopped (1 XX-Small Opo)
4 Eggplant, Chopped

Heat oil in a pan, add mustard seeds, when it starts to splutter, add asafoetida, onion, curry leaves, fry till the color of the onion changes, about 3 minutes in medium flame.

Add tomato, salt and fry till tomato becomes mushy.

Add turmeric powder, red chili powder, sambar powder, salt and fry for a minute.

Add chopped opo and eggplant, tamarind water, mix well, close the pan, turn the heat to high and let it boil, once it starts to boil, turn the heat to medium and allow it to cook for 10 minutes in medium flame.

Add ground masala, cooked beans along with its water, mix well, increase the heat to high and allow it to boil, reduce the heat to medium and allow it to boil for 10 more minutes.

Cilantro, Chopped, To Garnish

Garnish with chopped cilantro leaves.

Taste Note: Tastes GREAT
Serves: 7
Source: nithaskitchen 

Thatta Pairu & Eggplant Kulambu (Cow Pea & Eggplant Kulambu)

1 Cups Cow Pea

Clean sticks and stones from cow pea and overnight soak the cow pea in water. (This time I didn't soak the cow pea. My mom does not soak the cow pea, but my MIL soaks it overnight. I usually soak it but this time I forgot, so I just used)

1/4 Tsp Salt
3 Cups Water

Cook the cow pea with salt and water for 3 whistles.

Small Lime Size Tamarind
2 Cups Water

Add tamarind and water, allow it to boil for 5 minutes. Let it cool and filter the water.

Masala

1 Tsp Oil
1/2 Tsp Cumin Seeds
1/2 Tsp Fennel Seeds

1/4 Cup Pearl Onion, Chopped (5 Pearl Onions)
3/4 Tbsp Garlic, Chopped (2 Garlic)
1/4 Tsp Salt

1/2 Cup Tomato, Chopped

1/4 Cup Coconut Powder

Heat oil in a pan, add cumin seeds, fennel seeds, fry for few seconds.

Add pearl onions, garlic, salt fry until the color of the onion changes.

Add tomato and fry till tomato softenes.

Switch off the stove and allow it to cool. Add coconut powder and mix well.

1 Tbsp Roasted Dalia
1/2 Tsp Poppy Seeds

Grind roasted dalia and poppy seeds in magic bullet without adding any water.

1/2 Cup Water

Add all other fried items along with water and grind to a smooth paste.

1 Tbsp Oil
1/2 Tsp Urad Dal

1/2 Tsp Fenugreek Seeds
1/4 Tsp Fennel Seeds

12 Garlic, Chopped into 2 Width wise Pieces
1 Cup Onion Chopped

1 Cup Tomato, Chopped

10 Eggplant, Chopped into 8 Pieces

1 and 1/2 Tsp Salt

1/2 Tsp Turmeric Powder
1 and 1/2 Tsp Red Chili Powder
1 Tsp Coriander Powder
1 Cup Water

Heat oil in a pan, add urad dal, fry until the color of the dal changes, add fenugreek and fennel seeds and fry for few seconds.

Add garlic and onion and fry till the color of the onion changes, about 3 minutes in medium flame.

Add tomato, eggplant, salt and fry for 5 more minutes.

Add turmeric powder, red chili powder, coriander powder, mix well. Add water, allow it to cook for 5 minutes in medium flame.

Add tamarind water and cook for 5 more minutes.

Add cooked cow pea allow it to boil for 5 more minutes.

Add ground masala and allow it to boil for 10 more minutes in medium flame.

Taste Note: Tastes AWESOME
Serves: 6
Source: MIL

Surakai Thatta Pairu Kulambu (Opo Cow Pea Kulambu)

2 Cups Thatta Pairu

Clean the thatta pairu. Remove the sticks, stones and whatever else it has. Wash it under running water. Overnight soak the thatta pairu in water.

1 Tsp Salt
6 Cups Water

Cook the thatta pairu with salt and water for 5 whistles.

1 X-Small Opo Squash, Peeled and Chopped into Small Pieces ( 3 1/2 Cups Chopped)

When pressure is released, add chopped opo squash and cook for 10 more minutes.

1 Lemon Size Tamarind
2 Cups Water

Heat tamarind and water for 5 minutes, let it cool and make tamarind water.

Masala

1/2 Cup Onion
1 and 1/2 Tsp Coriander Seeds
1/2 Tsp Cumin Seeds
3 Red Chilies
3 Garlic
1/4 Cup Coconut Powder
1/2 Tsp Chicken Masala ( I used Peshawari Mutton Curry Masala )
1/2 Cup Water

Grind onion, coriander seeds, cumin seeds, red chilies, garlic, coconut powder, chicken masala powder, water in magic bullet to a smooth paste.

1 Tbsp Oil
1 Cup Onion, Chopped

1 Sprig Curry Leaves
2 Tomatoes, Chopped (1 Cup)
3 Red Chilies, Broken into 2 Pieces
1/2 Tsp Salt

Heat oil in a pan, add onion and fry for 5 minutes in medium flame.

Add curry leaves, tomatoes, red chilies, salt, fry till the tomatoes become mushy.

Add ground paste and allow it to cook for 5 more minutes in medium flame.

1/2 Tsp Turmeric Powder
1 Tsp Salt

Add the cooked beans and opo, turmeric powder, salt to this, cook for 2 more minutes.

Add the tamarind water and cook for 10 more minutes.

Source: sashirecipes
Taste Note: Tastes AWESOME