Рецепт Thatta Payaru Maa Vathal Puli Kulambu Recipe
Thatta Payaru Maa Vathal Puli Kulambu Recipe
September 11, 2015 By Radhika Leave a Comment
Thatta Payaru Maa Vathal Puli Kulambu Recipe with step by step photos. A lip smacking and delicious puli kuzhambu using Black eyed beans and sun dried mango pieces that is served with rice for lunch.
It wasn’t until after my marriage I started appreciating puli kulambu. Before that I preferred and stuck to eating sambar for lunch. I loved sambar and still do even more fervently now and saw no point in venturing out of that comfort zone.
But hubby much preferred kulambu varieties for lunch which had me trying out them. This thatta payaru maa vathal puli kulambu is one such kulambu that my Grandma used to make. Though I hated the kulambu during my childhood days, I loved eating the maa vathal that was soaked in the kulambu.
In fact during childhood on our summer holidays, this maa vathal along with “pazhaya saadham” will be one of the regular breakfasts for the kids while the elders had the same with chinna vengayam and “moru milagai”.
As we are using mango vathal, tamarind and also tomato, you need to add slightly extra sambar powder than you would regularly add to any other kulambu else it will be very sour.
The jaggery will balance out all the tastes that go into the kulambu. This kulambu tastes even more delicious the next day. I generally hate storing kulambus in the refrigerator, but I do heat it at night before going to bed to prevent it from spoiling.
The maa vathal would have absorbed all the tastes of the kulambu and it simply tastes delicious when you eat it as a side dish with curd rice. I even prefer it over pickles.
As maa vathal is already salted, be careful while adding salt to the kulambu. Add less than normal and adjust later accordingly. Instead of maa vathal, you can also use kathirikkai vathal (sun dried brinjals) which also tastes very good.
If you do not have vengaya kari vadagam, then use ½ tsp each of mustard and cumin seeds for thaalippu (seasoning). But of course the flavor will vary.
How to make Thatta Payaru Maa Vathal Puli Kulambu with step by step details:
1. Take maa vathal and scrub off any salt deposit clinging to it.
2. Heat water in a bowl and soak maa vathal for ½ hour.
3. In another bowl of hot water soak tamarind. Extract the juice and keep it aside.
4. Heat a pan with oil. Add vengaya kari vadagam and when it sizzles, add sambar onions and sauté till it turns pink.
5. Add chopped tomatoes and sauté till it turns mushy. Add boiled thatta payaru.
6. Squeeze out the maa vathal and add it to the pan. You can either add the maa vathal as it is or chop them into bite sized pieces. Mix well.
7. Add tamarind extract, 1/4 cup water, turmeric powder, sambar powder, salt and bring it to a boil. Close the pan with a lid and let it simmer for 5-7 mins.
8. Add grated jaggery, mix well and switch off the stove. Keep the pan closed for all the flavors to merge well and let it sit for another 5 mins. Thatta payaru maa vathal puli kulambu is ready to be served hot.
Thatta Payaru Maa Vathal Puli Kulambu Recipe details below:
Thatta Payaru Maa Vathal Puli Kulambu Thatta payaru maa vathal puli kulambu makes a lip smacking tangy South Indian gravy that is served along with rice for lunch. Author: Radhika Recipe type: Main Cuisine: South Indian Serves: 4 to 5 Ingredients:
Maa Vathal (Sun dried mango pieces) – 5 to 6 Thatta Payaru (Black Eyed beans), boiled – ¼ cup Sambar onions (shallots) – ¼ cup Tomato, small – 1 Tamarind – 1 small lemon size Turmeric powder – ¼ tsp Sambar powder – 4 tsp Jaggery, grated – ½ tsp Vengaya Kari Vadagam – ¼ tsp Salt – to taste Gingelly oil – 2 tbsp Instructions:
Heat ¼ cup water in a bowl and soak maa vathal for ½ hour. Heat ¼ cup water in another bowl and soak tamarind. Extract the juice and keep it aside. Heat a pan with oil. Add vengaya kari vadagam and let it sizzle. Add peeled sambar onions and sauté till it turns pink. Add chopped tomatoes and sauté till it turns mushy. Add boiled thatta payaru. Squeeze out the soaked maa vathal and discard the water. You can either add the maa vathal as it is or chop them into bite sized pieces. Add tamarind extract, 1/4 cup water, turmeric powder, sambar powder, salt and bring it to a boil. Close the pan with a lid and let it simmer for 5-7 mins. Add grated jaggery, mix well and switch off the stove. Keep the pan closed for all the flavors to merge well and let it sit for another 5 mins. Thatta payaru maa vathal puli kulambu is ready to be served hot. As it tastes even better the next day, just heat once at night to prevent it from becoming spoilt. 3.3.3077