CLAYPOT BLACK EYED PEAS CURRY / MANCHATTI THATTAPAYARU KOLUMBU

Hi! Everyone, Welcome back to Ruku's Authentic Kitchen Flavors where real food recipes are shared.  Today I am going to share with you another recipe which is black eyed peas curry / thattapayaru kolumbu. This is non-vegetarian version of it in which I added anchovies. It adds a great flavor to the curry. If you are vegetarian you can opt out the anchovies. 

All spices used in my recipes are homemade which gives the curry a different taste and amazing aroma. I use either powdered form or straight away use the full spices and blend them to a paste. You can do that too. Do try this at home and enjoy!

INGREDIENTS

1/2 cups of black eyes peas / thattapayaru (rinsed and soaked over night)

1 medium size mullangi / Chinese radish (cubed)

3 small size potatoes (cubed)

2 medium size tomatoes (cubed)

2 medium size onions (diced)
4 garlic cloves (make to paste)
A thumb size of ginger (make to paste)
1/4 cup of small anchovies (cleaned and washed) 
2 1/2 tablespoon plain chili powder
1 1/2 tablespoon coriander powder
1 1/2 tablespoon cumin powder
1 1/2 teaspoon turmeric powder
1 teaspoon of mustard seeds
1 teaspoon of fenugreek seeds
2 sprigs of curry leaves
2 tablespoon of thick tamarind water (add according to the sourness you want)
1 1/2 - 2 cups of thin coconut milk (depends how much liquid or thickness you want)
1 cup of thick coconut milk
2 tablespoon oil
Salt to taste

PREPARATION METHOD

1. In a pot add in the soaked black eyes peas Let it boil till soft texture. Keep aside.
2. Heat up oil in another pot, add mustard seeds, fenugreek seeds, onions and curry leaves. Saute till the onions are translucent.
3. Now add in the ginger and garlic paste. Saute till the raw smell are gone.
4. Into that, add in the anchovies, potatoes, mullangi and tomatoes. Combine all well evenly.
5. Then add in the plain chili powder, coriander powder, cumin powder, turmeric powder. Mix all ingredients and add a bit of thin coconut milk and mix well till the spices raw smell is gone.
6. Now add in the balance thin coconut milk and let the potatoes and mullangi to cook till soft.
7. Into that, add the cooked black eyes peas and tamarind water. Combine well. Let it simmer for 10 minutes. At this point, taste for salt. Remember the anchovies contains salt. So go easy on the salt.
8. Now add in the thick coconut milk and let it cook for another 10 minutes. Mix well. Then switch off the stove.
9. Best eaten with rice/chapati/bread.