A sour hint of mangai (green mango) along with thatta payaru (red cowpeas) makes a tasty and healthy curry to top your rice with.
Dry roast and pressure cook thatta payaru 
Saute onions, garlic and curry leaves in a pan 
Add spices 
Add green mango and cooked thatta payaru 
Cook for 1 whistle 
Thatta Payaru and Mango Kulambu
A sour hint of green mango along with thatta payaru makes a tasty and healthy curry to top your rice with.
Servings: 6
Ingredients
- ½ cup thatta payaru (red cowpeas)
- 1 cup green mango (cubed)
- ½ cup onion (chopped)
- 4 garlic cloves
- 6 curry leaves
- 1 inch tamarind (soaked in ½ cup water) (optional)
- 2 tbsp sambar powder
- ¼ tsp turmeric powder
- ⅓ tsp mustard seeds
- ½ tsp urad dhal
- ½ tsp methi seeds
- ⅛ tsp asafoetida (also known as hing or perungayam)
- 3 tbsp oil
- 2 cups water
- salt to taste
Instructions
- Dry roast thatta payaru in a pressure cooker until aromatic.
- Add 1½ cups of water and salt. Pressure cook for 4-5 whistles or until the beans are well cooked.
- Add oil to a pan. Once hot, add mustard seeds, urad dhal, methi seeds and asafoetida.
- Once mustard seeds crackle, add onions, garlic and curry leaves. Saute for 1-2 minutes.
- Add cut mango, turmeric powder, sambar powder and kulambu milagai powder. Mix well.
- Cook in the same pan for 10 minutes or for 1 whistle in the pressure cooker.
- Add tamarind extract, if using, and salt. Boil the kulambu for 5 minutes.
- Serve hot with rice.
