Black eyed peas curry /chawli curry / lobia curry is a coconut based semi thick gravy dish made with black eyed peas, coconut and Indian spices.Black eyed peas curry can be served with rice.
The following ingredients are needed to prepare Black eyed Peas Curry/Chawli Curry.
Ingredients:-
Black eyed Peas (Chawli or Lobia). -1 cup
Salt. -to taste
For grinding the Coconut Masala paste:-
Grated Coconut. -1cup
Red chillies. -5
Coriander seeds. -2 tsp
Tamarind. - a gooseberry size
Coconut oil. -1/2 tsp for roasting
For Seasoning:-
Coconut oil. -1tsp
Mustard seeds. -1tsp
Curry leaves. -1spring
Instructions:-
1). Wash and soak Black eyed peas in water overnight. Drain water and pressure cook the Black eyed peas adding 2 cup of water for 2 whistles or till soft and keep aside.
2). Heat 1/2tsp Coconut oil in a small pan and roast Red chillies and keep aside. In the same pan add Coriander seeds and roast on low flame and keep aside.
3). Grind the roasted Red chillies and Coriander seeds along with grated Coconut and Tamarind to a smooth paste. Keep aside the ground Coconut Masala paste.
Method:-
1). In a cooking vessel add the cooked Black eyed peas, required Salt and 2cup of water. Boil for 2 minutes on low flame.
2). Add ground Coconut Masala paste and little water into the cooking vessel and mix with the cooked Black eyed peas.The consistency of the curry is semi thick and add water according to the consistency of the curry.Boil and cook on low flame for 2 minutes and stir in between.Switch off the flame.
3). Heat 1tsp Coconut oil in a small pan for seasoning and splutter Mustard seeds and saute well. Add Curry leaves and fry for a second and switch off the flame.
4). Pour the above seasoning into the black eyed peas curry/chawli curry in the cooking vessel and mix well.
5). Transfer the Black eyed Peas Curry/ Chawli Curry to a serving bowl.
For grinding the Coconut Masala paste:-
Grated Coconut. -1cup
Red chillies. -5
Coriander seeds. -2 tsp
Tamarind. - a gooseberry size
Coconut oil. -1/2 tsp for roasting
For Seasoning:-
Coconut oil. -1tsp
Mustard seeds. -1tsp
Curry leaves. -1spring
Instructions:-
1). Wash and soak Black eyed peas in water overnight. Drain water and pressure cook the Black eyed peas adding 2 cup of water for 2 whistles or till soft and keep aside.
2). Heat 1/2tsp Coconut oil in a small pan and roast Red chillies and keep aside. In the same pan add Coriander seeds and roast on low flame and keep aside.
3). Grind the roasted Red chillies and Coriander seeds along with grated Coconut and Tamarind to a smooth paste. Keep aside the ground Coconut Masala paste.
Method:-
1). In a cooking vessel add the cooked Black eyed peas, required Salt and 2cup of water. Boil for 2 minutes on low flame.
2). Add ground Coconut Masala paste and little water into the cooking vessel and mix with the cooked Black eyed peas.The consistency of the curry is semi thick and add water according to the consistency of the curry.Boil and cook on low flame for 2 minutes and stir in between.Switch off the flame.
3). Heat 1tsp Coconut oil in a small pan for seasoning and splutter Mustard seeds and saute well. Add Curry leaves and fry for a second and switch off the flame.
4). Pour the above seasoning into the black eyed peas curry/chawli curry in the cooking vessel and mix well.
5). Transfer the Black eyed Peas Curry/ Chawli Curry to a serving bowl.
A tasty and delicious Black Eyed Peas Curry With Coconut /Chawli Curry is ready to serve hot with rice.
No comments:
Post a Comment