Wednesday, September 3, 2014

Red Lobia Dry Curry - Black Eyed Bean Dry Curry

A very easy and tasty accompaniment for any Thengai Pal Kuzhambu or Rasam sadam. Just soak overnight, pressure cook in the morning and do the tempering part. As easy as that, but fully packed with Proteins.


Black Eyed Bean or any bean - 1/2 cup
Onion - 1
Turmeric Powder and Salt as needed

To grind to a coarse paste

Grated Coconut - 2 tbsp
Coriander seeds - 1 tsp
Jeera - 1 tsp
Pepper corns - 1/2 tsp
Garlic - 2 small cloves
Red Chilli - 1
Water - for grinding

To temper

Oil, mustard seeds and curry leaves as per need


Wash the bean 2-3 times and soak overnight. Drain the water next day and pressure cook for 1 whistle and simmer for 10 minutes or until the bean is cooked soft.

Grind the items mentioned under "To Grind" to a coarse paste.

Heat oil in a pan and do the tempering. Add the chopped onion and fry until transparent. Then add the cooked bean, turmeric powder and salt and mix well. Then add the ground paste, mix well and cook in low flame for 8-10 minutes or until the moisture is totally absorbed. Serve as accompaniment for any Thengai Pal Kuzhambu or with rasam sadam.

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