Blackeye Peas with Mango Kulambu – February 4th, 2013
Recipe from Healthy South Indian cooking-Expanded Edition
By Alamelu Vairavan & Patricia Marquardt
Mrs Alamelu Vairavan a US based Indian is a culinary expert. She has written various books on healthy and easy cooking. She has been regularly featured in various magazines and Television channels for her cooking expertise. One can also purchase her cookbook,”Healthy South Indian Cooking-Expanded Edition” on amazon.com. She will be giving a few more recipes for the ‘Online Voice’ readers. If anybody is interested in getting more information on cooking, she can be contacted at email@example.com
A quick blend of blackeye peas cooked with tomatoes, garlic and spices without a creamy lentil base. This kulambu is best served over plain rice. It can also be served as a soup with any bread.
2 tablespoons oil
1/4 teaspoon asafoetida powder (Hing)
1 whole dried red chili pepper
1/2 teaspoon fenugreek seeds
1 teaspoon black mustard seeds
1 teaspoon urad dal
1 onion, chopped
1 tomato, chopped
1/4 teaspoon turmeric powder
2 cups frozen blackeye peas or canned blackeye peas (rinsed and drained)
1 teaspoon MTR sambhar powder
1/2 teaspoon salt (more, if desired)
1 cup tomato sauce
2 cloves garlic, crushed
1 cup unripe mango, cubed
1/4 cup chopped coriander
1. Place oil in a warmed saucepan. When oil is hot, add asafoetida, red chili pepper, fenugreek, mustard seeds, and urad dal. Cover and cook over medium heat until mustard seeds pop and urad dal is golden brown.
2. Add onion and tomato to saucepan and stir well. Add turmeric powder and cook until onions are translucent.
3. Add blackeye peas with sambhar powder, and salt. Stir peas with seasonings into ingredients in saucepan.
4. Add tomato sauce and 3 cups of warm water to the mixture. When mixture begins to boil, add the crushed garlic and mango. Let it simmer over low heat until blackeye peas are tender. Add chopped coriander and serve warm.