Pressure cooked cow pea ( thattapayiru) gravy

Name: Pressure cooked cow pea ( thattapayiru) gravy
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 3 servings
Cuisine: en
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

Other

3 servings

15 min

35 min

Very Easy

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It is really yummy. Its health benefits are immense as Cowpea tones the spleen, stomach and pancreas; it helps induce urination and relieves damp conditions like leucorrhea and also highly reduces Cancer and Improves Child Survival.

Ingredients

Number of serving: 3

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

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.