Tuesday, January 29, 2008

Black Eye Peas Kurma

Well, I'm including a lots of legumes in my diet now. Most of the time I just boil them and eat it without doing any extra work. But I still have to cook for 'B'. So, the other day I made a simple kurma with the Black eye peas. It turned out pretty good. I was tired to make chappathis , so I made cumin rice instead. The next day, I served it for breakfast with dosas. It was a perfect accompaniant for both. So, here is the recipe. Nothing fancy. Just the regular kurma but it has black eye peas instead of the vegetables. But each dish looks and taste different because of the variation in the ingredients we use. Don't you agree?

Blackeye peas- 2 cups (soaked and pressure cooked for 1 whistle)
cloves- 2
elachi- 1
Onion- 1/2
tomato- 1
ginger garlic paste- 1 tsp
corriander leaves- 2 tbsp
green chillies- 4
saunf- 1 tsp
corriander seeds- 1 tsp
cinnamon- 1/2 "
grated coconut- 1/4 cup
cashews- 4 (optional. I did not add in mine)
Poppy seeds- 1 tbsp (soak for 15 mins in water before grinding)
water- 1 1/2 cups

Soak black eye peas overnight and pressure cook it with some salt and turmeric for 1 whistle. If your cooker needs more whistle time cook accordingly. Grind everything from green chillies to poppy seeds. Then heat oil in a kadai and fry the cloves and elachi. Can use bay leaf also. Then add onions and saute until golden brown. Next add ginger garlic paste and turmeric. After that add tomatoes and cook until soft. Now add the ground paste and saute until the raw smell goes. Maybe 5 mins. Then add water, salt and bring to a nice boil. Taste the gravy and add more salt or chilli powder if needed. Finally add the boiled peas and corriander leaves. Bring to one more boil and serve hot with rotis, rice or Dosa. It can be had like a soup too. It's so wholesome and fulfilling.

Note: If you don't have time to grate coconut and grind it, just use canned coconut milk. Also you can omit coconut if you don't want that fat. In that case you can add some rice flour or some corn flour to thicken the gravy. Either way it tastes good.


Namratha said...

Good recipe for Kurma Kribha, I'm always looking out for more ways to make dishes with Black eyed peas :)

meeso said...

I love to eat beans, I'm sure this dish is delicious :)

Seema said...

Nice Black eyed bean kurma recipe! Liked the gravy base.. yum it must have been.

Richa said...

am eyeing the full thali :)

Laavanya said...

That kurma looks lovely Kribha.. I have the peas kurma already on my list to try and now will add this too :)

Kalai said...

Creative and pretty healthy! Nice one, Kribha! :)

Kribha said...

Hi Narmatha, Meeso, Seema, Richa, Laavanya and Kalai,
Thankyou all for your kind comments. I'm glad that you all liked it. Do try it sometime if you get a chance. It's a nice variation from the traditional kurmas.

Lisa said...

So yummy sounding. The addition of poppy seeds is appealing and the more chilies, the better.

Bharathy said...

Yes, Kribha,This is a simple and good recipe!:)..
These are called vellai thattai payir here and my hubby loves this :)

easycrafts said...

Apart from making sundal and adding to sambhar, i have never tried using black eyed peas in any other dishes...great idea of making kurma and vadas of it

Kribha said...

Hi Lisa,
I'm so glad that you liked it dear. Hope you give it a try sometime.

Hi Bharathy,
This is my fav too. I never knew the tamil name before. Thanks for telling me.

Hi EC,
Happy that you liked it. Do try it sometime. I'm so intrested to see how you do the same in MW.