Wednesday, March 28, 2007

BlackEyed peas Kozhambu and Dondakaya vepudu

So the first one is a tamilian thing and the second one a telugu thing.

Kozhambu is like pulusu in telugu. Don't ask me the hindi version. In English,hmmmm I guess you can call it a stew:)

This recipe was taught to me by my mother-in-law. She is an awesome cook.

BlackEyed peas Kozhambu


Dried Black eyed peas: 1 cup
Onion - 1 cup minced
Tomatoes - 1 cup minced
Garlic - 3 cloves minced
Fenugreek seeds -1 tsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Curry leaves - 6
Turmeric - pinch
Sambar powder or Kozhambu masala - 1 tbsp or according to your taste
Salt - to taste
Oil - as needed


Cook blackeyed peas in a pressure cooker with 2 to 3 cups of water.
Heat oil in a pan. Add mustard seeds. Once they sputter, add cumin and fenugreek seeds. Then add curry leaves and garlic. Add the onions immediately. Saute till onions are translucent or medium brown. Add turmeric, salt and half of sambar powder.
Fry for 30 seconds. Add tomatoes, black eyed peas and 1 cup of water and cook covered for 5 minutes. Add rest of sambar powder and cook on low flame till tomatoes become soft and adjust seasoning if needed.

Notes: If you don't like garlic add asafoetida(hing or inguva)instead.
If the tomatoes are not sour add a tablespoon of tamarind juice.
For the blackeyed peas, I use the dry ones.They cook fine without soaking in water for long.

Dondakaya (tindora) Fry:

I forgot what dondakaya is called in tamil. Will ask my husband later;)

Dondakaya - 2 cups - cut length wise
Turmeric - pinch
Salt - to taste
Red chilli powder - to taste
Curry leaves - 4
Mustard seeds - 1 tsp
Garlic - 1 clove crushed
Oil - as needed


Boil the dondakaya till soft in salt water and keep aside. Heat oil in a pan. Add mustard seeds. Once they start sputtering, add the curry leaves and garlic. Add the dondakaya pieces. Add turmeric and saute them till they are medium crisp. Add red chilli powder and saute till the raw smell of chilli powder is gone.

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