Payar puli curry, Horse Gram Stock – Tamarind Curry

4.4, 73 reviews

Happy Navratri in advance..

Recipe Details  
 
4.4, 73 reviews

Posted by
Posted on 15, Jan 2012
Serving 3-4 people
Ready in 20-30 minutes
Post Views 6.2 K views
Post Rating 4.42 out of 5 , from 73 reviews
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Ingredients
  • Horse Gram Stock - 1 cup, refer Notes
  • Tamarind - a small gooseberry sized , adjust according to your taste
  • Salt to taste

For Coconut Paste:

  • Grated coconut - ½ cup
  • Shallots - 4 Nos
  • Garlic - 1 clove
  • Turmeric powder- ¼ Teaspoon
  • Kashmiri Chilli poweder- ½ Teaspoon
  • Water - ½ cup
  • Salt - ½ Teaspoon

For Tempering :

  • Shallots - 2 Nos, chopped
  • Curry leaves- 1 sprig
  • Mustard seeds - ½ Teaspoon
  • Coconut oil -1 Tablespoon
Directions
  1. Soak tamarind in ½ cup of warm water for about 10-15 minutes. Then extract the juice and set aside.
  2. Grind together the ingredients mentioned in 'For Coconut Paste' and make a very fine paste. Set aside.
  3. Heat coconut oil in a pan, splutter mustard seeds.
  4. Add chopped shallots, curry leaves and saute until the shallots turn light brown in color.
  5. Then add in the horse gram stock, coconut mixture(step #2), little tamarind juice and combine well. Check for salt. Note: Add tamarind juice little by little and check for tanginess after each addition.
  6. Stir continuously for 3-4 minutes on medium heat.
  7. When the curry is heat through, remove from heat and serve hot with rice.

Notes:

  • Soak 1 cup horse gram in water for 2-4 hours. Cook the soaked horse gram in a pressure cooker along with 2 cups of water and enough salt for about 3-5 whistles.
  • Strain the cooked horse gram, reserve the horse gram and stock separately. We are using the stock for this recipe. You can use the cooked horse gram in another recipe - Horse Gram Thoran, Muthira Thoran.
4.4, 73 reviews

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