Manjal Poosani Thattai Payir Kozhumbu

Manjal Poosani Thattai Payir Kozhumbu

 

This recipe is one of my favorites and it is very easy to prepare. I learnt it from my mom who is always an inspiration to me in cooking.
Manjal Poosani is called Yellow Pumpkin in English which is highly rich in Proteins & Fiber.
Thattai payir is called Cowpea(Often called Black-eyed pea) in English which is also rich in Protein.

INGREDIENTS

Manjal Poosani - 250gms 
Thattai payir - 50gms
1 Big Onion (Finely chopped)
Tomato - 2 (Finely chopped)
Garlic - 10 cloves
Red Chili powder - 3 Table spoon
Turmeric powder - 1 tea spoon
Curry Leaves - Few
Mustard Seeds - 1 tea spoon
Urud dhal - 1 tea spoon
Fenugreek Seeds - 1 tea spoon
Tamarind paste - Lemon sized
Cooking oil - 2 Table spoon
Sesame oil - 2 table spoon
Salt for taste

LETS START COOKING!

• Pressure cook the Thattai payir for 4 whistles and keep it aside.
• Cut the Manjal Poosani into bite-size pieces and keep it aside.
• Mix tamarind and water, make thin paste and keep it aside.
• Heat cooking oil, add mustard seeds, when it splutters add urad dhal, fenugreek seeds and fry until golden brown color.
• Add curry leaves, onions, garlic, some salt and fry till the onions turn golden brown color.   
• Add tomatoes and cook until the raw smell is all gone.
• Now add Thattai payir to the mixture and cook for a min.
• Add tamarind paste, red chili powder, turmeric powder, mix well, close it with lid and let it cook for 10 mins.
• Once the kozhambu is 3/4th done, add Manjal poosani to it and let it cook for 10 more mins.
• Once the kozhambu is fully cooked, add sesame oil to it.
• Now Manjal poosani Thattai payir kozhambu is all set to serve :)    

     

Try at home and don't forget to write your feedback :)

HAPPY COOKING !