Thatta Payaru Kuzhambu/Adzuki Beans Curry

Vegetarian hotels means delicious “puli Kuzhambu”/Tamarind curry or the vathal kuzhambu thats served with that thaali meal. I got a pack of Adzuki Beans or thattai payaru from the local Indian store and have been patiently waiting to buy that striped brinjal which is not widely available across Vegetable markets. While the Eggplant the massive purple ones frequent the markets, the smaller ones do not. I enjoyed the curry as much as I enjoyed making them.It tastes best with rice. Gingelly oil /nallennai is used for this recipe and makes a huge batch. I plan to freeze some for later.

Pressure Cook Adzuki Beans soaked overnight for about 3-4 whistles on Medium heat

Empty the cooker and add the oil add the seasoning

Onion, tomato, gingergarlic paste go in

Add the powders

Add the brinjals, drumsticks

Saute and add water

Grind coconut and Fennel seeds

Add the ground paste

Mix well

Add the pressure cooked Adzuki beans, pressure cook for 1 more whistle

Recipe :

Serves : 5-6

Adzuki beans : 250 gms soaked overnight (8 hours) – Refer Notes

Brinjal : 2 Medium 

Drumsticks 2

Onion : 2 Medium, chopped fine

Tomato : 2 Medium, chopped

Tamarind : small Lime sized soaked in 1/4 cup hot water to extract pulp

Chilli powder : 2.5 tsp

Coriander powder : 1.5 tsp

Turmeric : 3/4 tsp

Ginger garlic paste : 2 tsp

Gingelly /nallenai : 3 Tbsp (Yes we need this for the flavours)

Garlic : few small cloves, peeled (optional)

To Grind

Coconut : 1/3 cup + 1 Tbsp

Fennel seeds /saunf : 1 tsp

Method :

Pressure cook the soaked beans for 2 whistles on low heat till just done. They should be just cooked right and not mashed up. Transfer

To the same pressure cooker/pressure pan add the oil, curry leaves, onion, and ginger garlic paste and saute well. Add the garlic if using

Add the tomatoes followed by powders. Saute till the tomatoes are cooked

To this add the brinjals and drumsticks. Saute for a minute.Add the tamaring pulp (approx 1/4 cup) and fry for about 2 more minutes

Add 1/2 cup water to this along with 3/4 tsp salt Pressure cook for about 1 whistle on medium. Set aside.

Grind the coconut and fennel seeds to a smooth paste adding about 1/4 cup water.

Open the cooker and add the beans and about a cup water. When it heats up, add the ground paste.Let it boil till oil surfaces a bit. Serve.

NOTES:

250 gms was a little too much. You could measure less and adjust water to your required consistency.

Local Picks

Brinjal : Asian food store Henley Beach Road

Drumstick : Findon fair price vegetable shop