Thattapayir Kulambu / South Indian Black Eyed Peas (Cowpeas) Curry | Indian Curry Recipes

We love beans (the legume) and can't get enough. It is a great source of protein and iron for vegetarians. I include them in our meal plan as often as possible in salads, soups or just plain sundal. This Kulambu is also one of our favorite ways to eat them. This is a simple tamarind based curry with a hint of coconut. The richness the coconut milk imparts to this dish is simply fabulous.

Ingredients:
Serves - 4-6
Dry Black Eyed Peas - 1 cup (or) 1 can of black eyed peas
Onion - chopped - 1 cup
Garlic - 15 cloves
Tamarind - size of a lemon - soak and extract juice
Oil - 2 tbsp
Fenugreek seeds - 1/4 tsp
Cumin seeds - 1/2 tsp
Thin Coconut milk - 1 cup (or) 1/2 can of Light Coconut milk
Salt - to taste
Turmeric powder - 1/4 tsp
Chilli powder - 1 tsp (I used a mix of 1/2 tsp of extra hot chilli powder and 1 tsp of kashmiri for the color)
Coriander powder - 3 tsp (heaped)

Method:
Soak the beans for 3 hours and pressure cook for 1 whistle with a tsp of salt. Drain and set aside. Heat oil in a kadai and add the fenugreek seeds and cumin seeds. Add the chopped onions and garlic and fry until the onions turn soft. Now sprinkle the spice powders and mix well. Add the tamarind juice and salt with a cup of water. Do a taste check and allow it to boil. Add the cooked beans and reduce the heat. Simmer for 15-20 minutes or until the kulambu reaches the desired consistency and the oil floats on the top. Add the coconut milk and continue to simmer for 5 minutes. Remove from heat and serve with rice.