Thatta payir kulambu is a south Indian gravy that makes the wonderful accompaniment for rice. My mother makes it often adding brinjal and dried fish. The smell will be awesome and the taste will lasts even after eating. I prepared the simple karamani kulambu without adding any veggies. This is simple, nutritious and protein rich gravy.
- Thatta payir – 1/2 cup
- Tamarind – lemon size
- Chilli powder – 1 /2 tsp
- Turmeric powder – 1 /3 tsp
- Coriander powder – 1 tsp
- Sambar powder – 2 tsp
- Mustard seeds – 1 /2 tsp
- Cumin seeds – 1 tsp
- Salt – as required
- Oil – 1 tsp
- Onion – 1
- Tomato – 1
- Coconut – 1 /2 cup
- Cooked thatta payir – 2 tsp
1.Wash and soak thatta payir for 3-4 hours. Then pressure cook it for three whistles adding required water. Soak tamarind and extract the juice.
2.Heat oil in kadai, add mustard seeds and cumin seeds. After they splutter add chopped onion and saute until it turns translucent.
3.Add chopped tomato and saute till it turns mushy. Take half of the onion tomato mixture and put into mixie jar for grinding.
4.Add coconut and cooked thatta payir to it and grind into paste adding little water.
5.Take tamarind juice and add to the remaining onion tomato mixture in kadai. Let it come to boil.
6.Then add the grinded paste and required water for the gravy and mix well.
7.Now add dry powders and salt along with cooked thatta payir. Mix well and let it boil for few minutes until it becomes thick and oil separates at top.
8.Thatta payir kulambu is ready.