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Thatta Payaru Maa Vathal Puli Kulambu

Radhika
Thatta payaru maa vathal puli kulambu makes a lip smacking tangy South Indian gravy that is served along with rice for lunch.
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Main
Cuisine South Indian
Servings 4 to 5

Ingredients
  

  • Maa Vathal - 5 to 6
  • Thatta Payaru or black eyed peas - 1/4 cup boiled
  • Sambar onions or shallots - 1/4 cup
  • Tomato - 1 small
  • Tamarind – 1 small lemon size
  • Turmeric powder – 1/4 tsp
  • Sambar powder – 4 tsp
  • Jaggery - 1/2 tsp grated
  • Vengaya Kari Vadagam – 1/4 tsp
  • Salt – to taste
  • Gingelly oil – 2 tbsp



Instructions
 

  • Heat ¼ cup water in a bowl and soak maa vathal for ½ hour.
  • Heat ¼ cup water in another bowl and soak tamarind. Extract the juice and keep it aside.
  • Heat a pan with oil.
  • Add vengaya kari vadagam and let it sizzle.
  • Add peeled sambar onions and sauté till it turns pink.
  • Add chopped tomatoes and sauté till it turns mushy.
  • Add boiled thatta payaru.
  • Squeeze out the soaked maa vathal and discard the water. You can either add the maa vathal as it is or chop them into bite sized pieces.
  • Add tamarind extract, 1/4 cup water, turmeric powder, sambar powder, salt and bring it to a boil.
  • Close the pan with a lid and let it simmer for 5-7 mins.
  • Add grated jaggery, mix well and switch off the stove.
  • Keep the pan closed for all the flavors to merge well and let it sit for another 5 mins.
  • Thatta payaru maa vathal puli kulambu is ready to be served hot.
  • As it tastes even better the next day, just heat once at night to prevent it from becoming spoilt.