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

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

Preparation

Preparation15 min

Cook time35 min

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.