Pressure cooked cow pea ( thattapayiru) gravy

Ingredients

• cowpea - 250gm soaked for atleast 6hrs
• tomato - 2 big size
• small onions - pealed and chopped
• garlic - 2 piece
• ginger - equivalent to garlic
• cumin seeds - 1 tablespoon
• pepper - 1/2 tablespoons
• sambar powder - 2-3 spoons
• corriander powder - 1 tablespoon
• turmeric powder - a pinch
• mustard seeds - a little
• asafoetida - a pinch
• curry leaves, corriander leaves to garnish
• oil - 2 tablespoons
• salt to taste
• water - 1/2 litre

You may like

Vegetarian verrines: pea cream, parmesan crumble and mascarpone cream

Preparation

• Make a paste of tomato, ginger, galic, cumin seeds, pepper, sambar, turmeric and corriander powder.
• Heat the oil in pressure pan, spurt the mustard seeds, add onion, fry till golden color and add the paste, asafoetida with salt.
• Let the oil separate from the mixture and then add the soaked cow peas and add enough water to it.
• Allow 5-6 whistles in high flame.
  
• Switch off and after the steam is released, open the lid and garnish with corriander, curry leaves and add a spoon of ghee for a good aroma and flavour.

Report a mistake in the recipe text