Description

This hearty Chettinad Kulambu showcases the rich and aromatic flavors of the region with the earthy goodness of black-eyed peas. It's a comforting and nutritious vegetarian dish, perfect for a flavorful meal.

Ingredients

For the Black-eyed Peas

• 1 cup Black-eyed Peas (Thattapayaru) (soaked overnight or for at least 4-5 hours)

For the Masala Paste

• 2 tablespoons Gingelly Oil (Sesame Oil)
• 2 tablespoons Coriander Seeds
• 1 tablespoon Chana Dal (Split Chickpeas)
• 1/2 tablespoon Urad Dal (Black Lentils)
• 1/2 teaspoon Fenugreek Seeds (Methi)
• 1 teaspoon Cumin Seeds (Jeera)
• 1 teaspoon Black Peppercorns
• 6-8 Dry Red Chillies (adjust to your spice preference)
• 1 sprig Curry Leaves
• 10-12 Shallots (Sambar Onions) (peeled)
• 6-8 Garlic Cloves (peeled)
• 3 tablespoons Grated Coconut (fresh or desiccated (soaked in warm water))

For the Kulambu

• 2 tablespoons Gingelly Oil (Sesame Oil)
• 1 teaspoon Mustard Seeds
• 1/4 teaspoon Fenugreek Seeds (Methi)
• 1 sprig Curry Leaves
• 6-8 Shallots (Sambar Onions) (finely chopped)
• 1 medium Tomato (finely chopped)
• 2 tablespoons Tamarind Paste (or tamarind extract from a small gooseberry sized ball)
• 1/2 teaspoon Turmeric Powder
• 1/4 teaspoon Asafoetida (Hing)
• Salt (to taste)
• 2-3 cups Water (or as needed for desired consistency)
• 1/2 teaspoon Jaggery (Optional) (a pinch for balance)

Instructions

1. Rinse the soaked black-eyed peas and pressure cook them with enough water and a pinch of salt for 2-3 whistles until they are cooked but still hold their shape. Drain and set aside.
2. For the masala paste: Heat 2 tablespoons of gingelly oil in a pan. Add coriander seeds, chana dal, urad dal, fenugreek seeds, cumin seeds, black peppercorns, and dry red chillies. Roast on low heat until fragrant, being careful not to burn them.
3. Add curry leaves, shallots, and garlic to the pan. Sauté until the shallots turn translucent.
4. Add the grated coconut and sauté for another 1-2 minutes until lightly golden.
5. Let the roasted ingredients cool down completely. Transfer to a blender and grind into a smooth paste with a little water.
6. For the kulambu: Heat 2 tablespoons of gingelly oil in a heavy-bottomed pot or kadai. Add mustard seeds and fenugreek seeds. Let the mustard seeds splutter and the fenugreek seeds turn light brown.
7. Add curry leaves and chopped shallots. Sauté until the shallots are golden brown.
8. Add the chopped tomato and cook until it softens and becomes mushy.
9. Add the tamarind paste or extract, turmeric powder, and asafoetida. Sauté for a minute.
10. Add the ground masala paste and mix well with the tomato mixture. Cook for 5-7 minutes on medium heat, stirring occasionally, until the oil starts to separate from the masala.
11. Add the cooked black-eyed peas and water (2-3 cups or adjust for desired consistency). Add salt to taste and the optional jaggery.
12. Bring the kulambu to a boil, then reduce heat and simmer for 15-20 minutes, allowing the flavors to meld together. The kulambu should thicken slightly.
13. Taste and adjust for salt and tanginess if needed.
14. Serve hot with steamed rice or other accompaniments.