Thatta Payaru Gravy | Karamani |Black eye beans Gravy

Thatta payaru Gravy is a perfect side dish for Roti / Idli/ Dosa / Rice .The same recipe goes well with black channa or lobia (white color bean). Generally I prepare puli kulumbu with karamani,this time I tried it without tamarind to prepare this gravy which came out well.

Prep Time : 15 mins
Soak Time: 2 hrs
Cooking Time : 20 Mins
Serves: 4

Ingredients:

• 1/2 cup Karamani or Thatta payaru
• 1 medium size onion
• 5 - 6 Garlic pods
• 1 small piece Ginger
• 2-Small  Tomatoes
• 1/4 tsp turmeric powder
• 1 tsp Red chili powder
• 1 tsp Coriander powder
• 3 tsp Coconut
• 2 cloves
• 1 cinnamon stick
• 1/2 tsp Fennel seeds
• Salt as needed
• Few Curry leaves
• Few coriander leaves chopped

Method:

• Soak karamani for 2 hours and pressure cook this for 1 or 2 whistle.
• In a pan add oil and add fennel seeds,onions,garlic,ginger. Saute this in a medium flame for 2 minutes.
• Add the tomatoes,saute till they becomes mushy.
• Add all the masala powders, coconut,salt and fry for 2 mins in low flame and switch off the stove.Allow it to cool
• In a mixer,grind it to smooth mixture.
• In the Kadai,add 1 tsp oil,add cloves,cinnamon,curry leaves .
• Now add the ground paste and add the cooked thatta payir to this along with the water.
• Let this boil for few minutes in a medium flame, till the gravy comes to right consistency.
• Garnish with coriander leaves
• Thatta payaru Gravy is ready to serve.

Notes:

• If u have no time to soak, dry roast the karamani in a pan for few mins in low flame, without getting it burnt.
• Then add water and pressure cook it for 4 - 5 whistles.
• Adding coconut is optional