Thatta Payaru Poriyal | Murungakkai Karamani Poriyal

Thatta Payaru Poriyal , Murungakkai Karamani Poriyal , drumstick black eyed bean curry, black-eyed peas curry, karamani poriyal,cowpeas curry with step-by-step pictures and video recipe. Check out the karamani curry recipe and if you like the video pls SUBSCRIBE to my channel.

Karamani poriyal recipe

Protein in each meal is necessary. I prefer to add a variation in the bean I use daily. Have shared many karamani-based recipes on the blog. This is one flavorful variation.

Should I soak karamani?

Yes I generally soak karamani for a few hours and pressure cook with a little salt for 4 whistles

What kind of vegetables should I use?

I have used drumstick but brinjal, potato are other tasty options for thatta payiru curry. Karamani curry tastes good with just garlic, onion, and tomato without any additional vegetable

Can I use sambar powder?

Yes instead of chili powder, you can use  Sambar powder.  Adjust according to your taste

Consistency of the curry

If you are serving as a side dish cook till the water absorbs and the curry looks semi-dry. If you are serving it as a rice accompaniment, cook it in a gravy consistency

Can I skip fennel seed?

Fennel seeds give amazing flavor to the Curry so I would highly recommend it.

Serving suggestion

You can serve it with rice, chappathi, dosai, idli, etc.

Ingredients

To grind

¼ cup coconut

½ teaspoon fennel seeds

¼ teaspoon poppy seeds

½ teaspoon cumin seeds

Water

karamani curry

1 tablespoon peanut oil

½ teaspoon mustard seeds

Curry leaves

2 garlic

¾ cup onion

½ tomato

⅛ teaspoon Turmeric powder

required Salt

½ tablespoon red chilli powder 

1 cup cooked karamani

¾ cup water

How to make Thatta Payaru Poriyal with step-by-step pictures

• First, soak karamani
• Pressure Cook karamani, salt and water
• Grind coconut, poppy seeds, cumin fennel seeds with little water and keep aside

• Add oil and heat

• Furthermore, add mustard seeds and curry leaves; splutter

• Furthermore, add garlic and onion; saute till onion turns translucent

• Add tomato and drumstick; mix well and cook till tomatoes start to turn mushy

• Furthermore, add salt, turmeric powder, chilli powder; saute till tomatoes turn mushy

• Add cooked karamani, ground mixture  and water; mix well and cook till the curry comes together 

• Add oil; mix well and turn off

Karamani curry

thatta payaru poriyal

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Ingredients

To grind

• ¼ cup coconut
• ½ teaspoon fennel seeds
• ¼ teaspoon poppy seeds
• ½ teaspoon cumin seeds
• Water

karamani curry

• 1 tablespoon peanut oil
• ½ teaspoon mustard seeds
• Curry leaves
• 2 garlic
• ¾ cup onion
• ½ tomato
• ⅛ teaspoon Turmeric powder
• required Salt
• ½ tablespoon red chilli powder
• 1 cup cooked karamani
• ¾ cup water

Instructions

• First, soak karamani
• Pressure Cook karamani, salt and water
• Grind coconut, poppy seeds, cumin fennel seeds with little water and keep aside
• Add oil and heat
• Furthermore, add mustard seeds and curry leaves; splutter
• Furthermore, add garlic and onion; saute till onion turns translucent
• Add tomato and drumstick; mix well and cook till tomatoes start to turn mushy
• Furthermore, add salt, turmeric powder, chilli powder; saute till tomatoes turn mushy
• Add cooked karamani, ground mixture and water; mix well and cook till the curry comes together
• Add oil; mix well and turn off

Video

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