Thatta Payaru Mangai Kulambu

A sour hint of mangai (green mango) along with thatta payaru (red cowpeas) makes a tasty and healthy curry to top your rice with.

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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.

Course: Curry, Side Dish

Cuisine: Indian

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.