Black Eyed Peas & Brinjal Kuzhambu | Kongu Nadu Special

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Here is the third recipe from the Kongu nadu cuisine – Thattam Payaru Katharikai Kuzhambu. Yes I am back with one more brinjal recipe. Distinct and unique tangy and spicy gravy loaded with the good ness of black eyed peas. Usually for sambar we use mashed toor dal but for this recipe you use mashed black eyed peas along with cooked black eyed peas. Didn’t I say it’s distinct?

KonguNaduThattampayaruKuzhambu

 This recipe calls for a drop of castor oil. Yes, you heard it right. My friend suggested adding a drop of edible castor oil while cooking the black eyed peas. I was surprised but its natural laxative nature helps with digestion as well as other gastrointestinal problems. I strongly believe “Food as Medicine” (Unave Marundu) and these small inclusions prove that again and again. The sad truth is I couldn’t find edible castor oil so went with gingelly oil instead. I need to buy this oil very soon.

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As the name suggest, black eyed peas plays a major role here.  You can even skip the brinjals for this recipe. (I didn’t skip though. I love both black eyed peas and brinjal.) When my friend was giving me the recipe options, no wonder I picked this one first. This recipe doesn’t call for sambar powder and we use red chili powder and coriander powder for spicing it up. The fresh ground coconut and fennel seeds masala balances the spiciness and adds the richness and unique flavor to the recipe.  I would like to thank my friend S again for sharing all these three wonderful Kongu nadu recipes. Here are my other two recipes.

  1. Arisi Paruppu Saadam
  2. Kollu Kadaiyal

BlackEyedPeasBrinjalKuzhambu

 

 Ingredients:

  • Black Eyed Peas – 1 cup
  • Water – 2 cups + 3 cups + for soaking (Water for pressure cooking, for sambar and for grinding and soaking)
  • Gingelly oil  or Edible Castor Oil – 2 drops
  • Garlic cloves – 2
  • Chopped Onion – 1 cup
  • Tender Brinjals – 4
  • Coriander Powder – 2 tbsps
  • Red Chilly Powder – 1 tbsp (heaped)
  • Tamarind – small lemon size or 1.5 tbsps of tamarind paste
  • Salt – 2.5 tsps
  • Turmeric Powder – 1/2 tsp
  • Curry leaves – 1 strand
  • For Tempering:
  • Oil – 2 to 3  tbsps
  • Mustard Seeds – 1 tsp
  • Cinnamon – 1 inch piece
  • Fenugreek Seeds – 1 tsp
  • Hing – 1/4 tsp
  • Red Chillies – 2
  • For Grinding:
  • Grated Coconut – 1/2 cup
  • Fennel Seeds – 1 tbsp

Prep Work:

BlackEyedPeas

  • Soak the black eyed peas for at least 5 hours and pressure cook the black eyed peas with two garlic cloves and  2 drops of gingelly oil or castor oil for 3 whistles by adding 2 cups of water.

CookedPeas

  • Once its cooled down, reserve one half of the cooked black eyed peas and do not discard the water.
  • Pulse the remaining half coarsely and set aside.

GroundPeas

  • Chop the onions, brinjals.
  • Grind the coconut and fennel seeds by adding about 1/4 cup of water.

GroundCoconutMasala

  • If using tamarind, soak it in water and squeeze about 1 cup of tamarind juice. If using paste, mix the paste in 1 cup of water and set aside.

Steps:

  • Heat the pan/kadai/vaanali and add oil.
  • Once the oil is hot, add the mustard seeds, fenugreek seeds, hing and cinnamon.
  • As they start to splutter, add the broken red chilly pieces and curry leaves.
  • Fry them for a minute and add chopped onions.
  • Cook until the onions turn translucent. 
  • Now add the chopped brinjals and let it cook for about 4 to 5 minutes until it is semi-soft.

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  • Add the turmeric powder, coriander powder, red chilly powder and salt. Mix well.
  • Now add the tamarind water and let it simmer for about 3 to 4 minutes.

ThattamPayaruKuzhambuStepSet2

  • As it starts to boil, add the cooked black eyed peas and the ground peas . Mix them well.
  • Add water according to your consistency preference.
  • Check for salt and spice at this stage and bring this to boil.
  • Once it starts to boil, add the ground coconut mixture and bring it to one boil again and turn off the heat.

ThattamPayaruKuzhambuStepSet3

That’s it. Yummy brinjal black eyed peas kuzhambu is ready.

Notes:

  • Adjust the salt and spices according to your preference.
  • Instead of chopping the brinjals into pieces, you can slit them as we do for ennai  katharikai.
  • Coriander powder and red chilly powder can be substituted with 2.5 to 3 tbsps of sambar powder.
  • I love black eyed peas, so went with 1 full cup. You can reduce the black eyed peas to 1/2 cup also.
  • A drop of castor oil is used while cooking the black eyed peas. But I went with gingelly oil. If you can find edible castor oil, you can opt that.

ThattamPayaruKuzhambuRecipe

 

Black Eyed Peas & Brinjal Kuzhambu | Kongu Nadu Special
A Kongu Nadu special protein rich, spicy and tangy gravy prepared with black eyed peas and brinjals and with fresh coconut masala.
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Prep Time
45 min
Cook Time
30 min
Total Time
1 hr 15 min
Prep Time
45 min
Cook Time
30 min
Total Time
1 hr 15 min
Ingredients
  1. Black Eyed Peas : 1 cup
  2. Water - 2 cups + 3 cups + for soaking
  3. Gingelly oil or Edible Castor Oil - 2 drops
  4. Garlic cloves - 2
  5. Chopped Onion - 1 cup
  6. Tender Brinjals - 4
  7. Coriander Powder - 2 tbsps
  8. Red Chilly Powder - 1 tbsp (heaped)
  9. Tamarind - small lemon size or 1.5 tbsps of tamarind paste
  10. Salt - 2.5 tsps
  11. Turmeric Powder - 1/2 tsp
  12. Curry leaves - 1 strand
For Tempering
  1. Oil - 2 to 3 tbsps
  2. Mustard Seeds - 1 tsp
  3. Cinnamon - 1 inch piece
  4. Fenugreek Seeds - 1 tsp
  5. Hing - 1/4 tsp
  6. Red Chillies - 2
For Grinding
  1. Grated Coconut - 1/2 cup
  2. Fennel Seeds - 1 tbsp
Prep Work
  1. Soak the black eyed peas for at least 5 hours and pressure cook the black eyed peas with two garlic cloves and 2 drops of gingelly oil or castor oil for 3 whistles.
  2. Once its cooled down, reserve one half of the cooked black eyed peas and do not discard the water.
  3. Pulse the remaining half coarsely and set aside.
  4. Chop the onions, brinjals.
  5. Grind the coconut and fennel seeds by adding about 1/4 cup of water.
  6. If using tamarind, soak it in water and squeeze about 1 cup of tamarind juice. If using paste, mix the paste in 1 cup of water and set aside.
Steps
  1. Heat the pan/kadai/vaanali and add oil.
  2. Once the oil is hot, add the mustard seeds, fenugreek seeds, hing and cinnamon.
  3. As they start to splutter, add the broken red chilly pieces and curry leaves.
  4. Fry them for a minute and add chopped onions.
  5. Cook until the onions turn translucent.
  6. Now add the chopped brinjals and let it cook for about 4 to 5 minutes until it is semi-soft.
  7. Add the turmeric powder, coriander powder, red chilly powder and salt. Mix well.
  8. Now add the tamarind water and let it simmer for about 3 to 4 minutes.
  9. As it starts to boil, add the cooked black eyed peas and the ground peas . Mix them well.
  10. Add water according to your consistency preference.
  11. Check for salt and spice at this stage and bring this to boil.
  12. Once it starts to boil, add the ground coconut mixture and bring it to one boil again and turn off the heat.
  13. That’s it. Yummy brinjal black eyed peas kuzhambu is ready.
Notes
  1. Adjust the salt and spices according to your preference.
  2. Instead of chopping the brinjals into pieces, you can slit them as we do for ennai katharikai.
  3. Coriander powder and red chilly powder can be substituted with 2.5 to 3 tbsps of sambar powder.
  4. I love black eyed peas, so went with 1 full cup. You can reduce the black eyed peas to 1/2 cup also.
  5. A drop of castor oil is used while cooking the black eyed peas. But I went with gingelly oil. If you can find edible castor oil, you can opt that.
Vidhya’s Vegetarian Kitchen http://www.vidhyashomecooking.com/
 
Sending this recipe for the Blogging Marathon 66. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#66

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38 thoughts on “Black Eyed Peas & Brinjal Kuzhambu | Kongu Nadu Special

  1. Kuzhambu with black eyed peas is very very interesting. Adding caster oil is even more interesting :-). Love all your Kongu nadu special dishes Vidhya. Thank you for sharing them.

  2. Sounds new and interesting recipe to me ! e prepare black eyed beans usually at our home but never used any veggies in it especially Brinjal. .it looks so delicious and very well explained, beautiful share Sri :)

  3. Wow Vidya, just Wow!!! This is THE AUTHENTIC recipe of thatyapayiru kathrikkai! Right from the dollop of castor oil, garlic, soaked tamarind, to one boil after coconut is added. Exactly how my great grandma cooked and how all cooking members of the family were taught! Keep up the good work!!

    • Thanks a lot Boomerang. :-) :-) Glad to hear. I would like to thank my friend for this authentic recipe. Thanks a ton for your encouraging words and thanks for stopping by. :-)

  4. We in Punjab make baigan bharta and aloo baigan only and kids don’t like to eat either of them. so I put brinjal in sambar and they don’t come to know. This is another good option you have given. Thanks for that.

  5. This is something new and intriguing to me! 
    This sounds so full of flavor! I’m totally in love with your excellent share. Delicious and very well explained recipe. It seems you are also big fan of brinjal like my mom and your this recipe will also going to be superhit in my house. Will be making very soon.

    Ps: Tried your Mango sweet and sour coconut Curry on the very same day when I had left comment on ur webpage, as i was super excited to make that curry, i have used fresh coconut powder which is always available in my kitchen after soaking it for few minutes… and believe me it was super awesome and very very delicious curry. Thank you soooooo much for such excellent, healthy and innovative recipes.

    • Oh yeah I go crazy with brinjals. Love them to the core. And thanks again for trying the recipe. Really happy and your comment made my day. Using coconut powder is a great idea.. Thanks for sharing that tip. :-) :-)

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