Saturday, October 24, 2015

Black Pigeon Peas And South Indian Cucumber Curry With Red Boiled Rice.

Kali Tori Ani Magge Koddel wirh Ukde SheetHa / Black Pigeon Peas And South Indian Cucumber Curry With Red Boiled Rice ........

Once again my favorite curry as I mentioned before, which I prepare almost every month once. I already mentioned that the vegetable added along with the kali tori / black pigeon peas always depends upon the season. This time I have added Magge (south Indian cucumber) which goes along well added with any pulses. The seasoning / tempering is the same ie. Garlic seasoning another favorite in my family. But for people who want to avoid garlic can always season it with Mustard Seeds and Curry leaves. For Piegeon Peas and South Indian Cucumber Curry Just follow the same recipe of Pigeon Pea curry with brined bamboos, the link of which is given below. However I am repeating the recipe again here to ensure that the recipe is followed properly by all without any doubts.

Soak 1 cup of Black tori in water over night. Next morning wash well and put it in the pressure cooker with enough water, at least an inch above the peas and pressure cook for 4 whistles. 

Cut the South Indian Cucumber first into half horizontally, then again vertically into four pieces. After removing the inner seeds cut them into 2 inch thick cubes. You should have about 3 cups of the cut cubes for 200 gms of pigeon peas. Wash and put the vegetable in pressure cooker and cook to one whistle. Let the pressure drop on its own. When done remove and add to the pressure cooked pigeon peas and mix well.

For the masala: Grind to a very fine paste 1 cup of finely grated coconut with 6-8 red kashmiri chillies and a marble sized tamarind. The paste should be very smooth in texture.

Add the masala to the cooked Black tori and magge. Add water if necessary to make it to a semi thick gravy. Add salt to taste, mix well and bring to a boil. Lower the heat and simmer for another 5 minutes and remove from flame and keep aside.

For Seasoning: Heat 2 tblsp oil in a small kadai. When hot lower heat to medium and add about 15-20 skinned and slightly mashed garlic, keep stirring now and then. When evenly browned pour over the curry and cover and keep aside for 15 minutes before serving for the garlic flavour to seep in. 

Serve hot with plain rice or Red boiled rice.

Note: For the Black Pigeon Pea Curry Recipe, Please refer to the following link ……

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