Porichha Kozhambu

Porichha Kozhambu

Background

The unique thing about this dish is the use of cow peas (black-eyed peas). It goes very well with chapatis and used to be a Sunday regular in Amma’s kitchen.

Ingredients

Raw plantain – 1

Yam - 100 g

Brinjal – 1 or 2 (optional)

Cow peas – 1 tbsp

Coriander seeds – 2 tbsp

Chana Dal – 1 tsp

Grated coconut – 2 tbsp

Red chilli – 1

Tamarind extract

Powdered pepper

Powdered Hing

Mustard seeds and oil for tempering

Method

1)      Cook the cow peas. 6 minutes on low flame after the first whistle. They should be firm and not turn mushy. Don’t discard the water they have been cooked in.

2)      Chop the vegetables into ¾ inch cubes.

3)      Lightly fry coriander seeds, chana dal and red chilli in one tablespoon of til oil.

4)      Transfer the fried contents to a mixer along with ¾ of the grated coconut and make a coarse paste. Keep aside the balance grated coconut for tempering.

5)      Cook the vegetables in water to which tamarind extract has been added. Add salt, turmeric powder, pepper and hing.

6)      When the vegetables have softened, add the cooked cow peas along with the water and work it in.

7)      When the mixture has become homogeneous, add the coarse paste from above.

8)      Finally temper with mustard seeds, the balance grated coconut and oil.