📝 About This Recipe
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.
💡 Chef's Tips
Soaking the black-eyed peas helps them cook faster and improves digestibility. Roasting the masala ingredients on low heat is crucial for a flavorful kulambu. Adjust the amount of dry red chillies and black peppercorns to control the spice level. The gingelly oil adds a distinct flavor to Chettinad dishes; don't substitute it if possible. Allowing the kulambu to simmer helps develop the flavors and thicken the gravy.
🍽️ Serving Suggestions
Steamed Rice Dosa Idli Vada Appam