Tuesday, June 30, 2015

Thattaipayaru Suraikaai Kuzhambu / Red chori and Dudhi Gravy

This thattai payaru and Suraikaai kuzhambu is a delish from my grandma's..This is my mom's favorite from my grandma's samayal.We usually prepare any of the payaru variety kuzhambu on Thursdays like black sundal kuzhambu, avarai/mochai kuzhambu,this gravy,pachai pattani kuzhambu,rajma masala,Thuvarai kuzhambu or butter beans masala(when they are available fresh in the season)...Will post these gravies soon one by one..This combo tastes so awesome..You can prepare the same without suraikaai too..But this combo is a hit in our households..While using suraikaai, don't add much water as the veggie itself oozes out a lot of water..Do give a try and you will enjoy for sure..


Red chori/Thattaipayaru
1/2 cup
1/2 big or
1 small
1/4 tsp
Urad dal1/2 tsp
   Fenugreek seeds
  3 or 4
Fennel seeds
 1 tsp
Coconutfew slices
Curry leaves1 sprig
Onion/Shallots chopped1/4 cup
Garlic pods2 or 3
Turmeric powder1 pinch
Sambar powder2 tsp
Saltas needed
Tamarind extract1/2 cup
Gingely oil2 tsp


Soak red chori/ thattaipayaru overnight in water...or atleast for 10 hours..

Heat gingely oil in a vessel and temper with mustard, urad dal, fenugreek seeds and curry leaves..Add chopped onion and garlic and saute till onion turns transparent..Add the diced suraikaai/dudhi..Mix well and add the chopped tomatoes..

Add turmeric powder and sambar powder...Saute for a minute and add the tamarind extract...Add required salt..Partially close with a lid and cook till the veggie gets cooked..

Pressure cook the red chori/thattaipayaru for 4 to 5 whistles..Add that to the gravy and give it a boil..

Make a paste of coconut slices and fennel seeds...

Add it to the gravy and give it a boil...Check salt and add if needed..

No comments:

Post a Comment