Friday, July 13, 2012

Black Eyed Peas Curry - Konkani Style

This past weekend saw us driving seven hours to meet family. S is now used to being tied in in his car seat but not for that long. He prefers the free-will style of riding that Bangalore provided! :) So with many halts and a few tantrums, we managed there and back in one piece and in pretty good dispositions too. I guess that is what a much-needed break does. S & M both take to kids immediately. And while S takes to adults quite quickly (a little bribe always helps there, I must add!), M needs a longer time and lot of forced interactions from the adult before she opens up. The five cousins, ranging from eight to two, had a jolly good time together and we adults were able to relax and just chill.

Coming to this curry, the masala is a typical Konkani one. My MIL sometimes dry roasts the coconut and sometimes not. Both have their own distinctive flavors and I like them both equally. The plain garlic tadka adds a wonderful flavor to the curry. Use coconut oil, if you can, like the Konkanis do. Any other cooking oil works fine too.

Black Eyed Peas Curry


1/2 cup dried black eyed peas (or a 14oz can and skip the soaking/pressure cooking)
4-5 big cloves of garlic, crushed
1/2 tsp tamarind concentrate
1 tsp coconut oil
salt to taste

To roast and grind:
1/2 cup coconut gratings/shreds
1 tbsp coriander seeds
1 tsp urad dal
1/5 tsp methi seeds (optional)
4-5 dried red chilies


Soak the black eyed beans for a few hours and pressure cook with 2 cups of water and a pinch of salt, until well cooked but not mushy. Drain and keep aside. Reserve about half a cup of the drained water.
IN a pan, dry roast the roast and grind ingredients, adding coconut in the end for about 10 seconds. Cool and grind along with tamarind concentrate & water to make a slightly runny paste.
In the same pan, combine the cooked beans, the reserved water and the ground masala. Add more water for a thinner consistency.
Add salt and bring to a boil.
Heat coconut oil and fry the crushed garlic, until slightly browned. Pour this over the cooked curry.
Serve with chappatis or plain white rice.


Shweta in the Kitchen said...

We make it without coconut, but yours looks yummy :)

Nagashree said...

Yum, never made it with only the kalu, I usually combine it with eggplant & other veggies. This looks perfect with rotis.

Shama Nagarajan said...

delicious yummy recipe

Kannada Cuisine said...

Ah! one of my favorites.. we use the Huli Pudi in here too!
My little boy has figured out clicking his car seat open. So got to keep an eye on him while on long drives..

Apu said...

Looks delicious!! Love that you used coconut oil!!

Priya said...

Nutritious curry,love it.

Sushma Madhuchandra said...

My favorite curry, however my hubby is not keen on this. Hence, I don't make it :(
How are you?

Vani said...

Thanks, all :)

Sush - Nice to hear from you. doing good. Will head over to your blog now for a longer comment :)

Shwetha - I make lobia curry many ways, most without coconut. Such a versatile bean, na? Love it.

S - that is scary! kids are so smart, na? I make huli with this and chayote together. Love that combo.

Uj said...

Black eyed beans are my all time fav beans.. With or without coconut it always come out very very tasty.Your recipe looks delicious..My MIL makes ghashi just like the way you do :)

Gauri said...

We mostly have a dry sabi or usal as we call it in marathi.. this preparation looks so tempting!

Jaya said...

Hi Vani how r you ?
Even my daughter was like that ..never liked being tied up in US ..although later on she adjusted black eye bean and this Konkani recipes sounds soo delicious..will try some day..hugs