Perum Payaru Theeyal Recipe (Kerala Style Black Eyed Bean Curry)
Perum Payaru Theeyal Recipe is an aromatic Kerala style coconut based curry using cowpeas or black eyed beans.
Perum Payaru Theeyal Recipe is an aromatic Kerala style coconut based curry using cowpeas or black eyed beans. It is simple to prepare and makes use of few ingredients in hand. Black eyed beans are a wonderfulsource of soluble fiber, which helps in preventing type 2 diabetes by keeping blood sugar balanced. We will be using the red cow peas for this recipe.Serve thePerum Payaru Theeyal Recipe along with steamed rice and beetroot thoran for a weekday lunch.Other Kerala recipes you can try are:Kerala Kootu Curry RecipeKerala Style Egg Roast Curry RecipeKerala Style Prawns & Shrimp Biryani
Time & Servings
|Prep Time ||15 min|
|Cooking Time ||10 min|
|Total Time ||25 min|
|Servings ||The recipe yields 4 Servings|
Ingredients you need to prepare Perum Payaru Theeyal (Kerala Style Black Eyed Bean Curry)
- 1.5 cups Red Black Eyed Beans (Azuki)
- 1/2 cup Fresh coconut - grated
- 3 tablespoons Coriander (Dhania) Seeds
- 4 Dry Red Chillies
- 2 tablespoons Tamarind Paste
- Coriander (Dhania) Leaves - few sprigs
- 1 tablespoon Sunflower Oil
- Salt - to taste
How to make Perum Payaru Theeyal (Kerala Style Black Eyed Bean Curry)
- To begin the preparation of Perum Payaru Theeyal, dry roast the cow peas in a wok in medium heat till fragrant.
- This will take around 10 minutes.Now, cook the dry roasted red cow peas with 2 cups of water using a pressure cooker for 3 whistles and keep aside.Heat oil in small pan, add the dry chillies and coriander seeds and roast till fragrant.Add the grated coconut and roast until it turns light brown.Once the roasted mixture is cooled, grind it to a smooth paste with little water using a mixer grinder.Now bring the pressure cooker back on heat in which the red cow peas were cooked.Add the ground coconut paste, tamarind paste and mix well.Season with salt, simmer for 5 minutes and switch off the flame.Garnish with chopped coriander on top and serve thePerum Payaru Theeyal along with steamed rice and beetroot thoran for a weekday lunch.
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