Thatta Payir Sorakai Kozhambu/Red Chori Bean Curry

Cook time - 1 hr

Serves - 2 to 3

Ingredients:

• Thata Payir/Red chori beans - 1 cup
• Bottle Gourd - 1/2 medium (chopped)
• Onions - 1 small
• Curry leaves - few
• Mustard seeds - 1/2 tsp
• Urad dhal - 1/2 tsp
• Chana dhal - 1/2 tsp
• Turmeric powder - 1/2 tsp
• Tamarind - 1/2 lemon size
• Salt - to taste
• Oil - 1 tbsp
• Coriander leaves - for garnishing

Grind to a paste:

• Onion - 1/2 medium
• Red chilies - 6
• Curry leaves - few
• Coconut - 1/2 cup
• Coriander powder - 1 tbsp

Method:

1. Pressure cook the red chori beans for upto 5 whistles and keep aside.
2. Soak the tamarind in 1/2 cup warm water and extract its juice.
3. Fry the items given under "Grind to a paste" in 1 tsp oil and grind to a smooth paste.
4. Heat the pan. Add oil. Once the oil is hot, splutter mustard seeds.
5. Add chana dhal, urad dhal and fry for 30 secs.
6. Add curry leaves, turmeric powder, chopped onion and saute till golden brown.
7. Add chopped bottle gourd and fry for a minute or two.
8. Add the ground paste, salt, 1 cup water and give it a rolling boil.
9. Add the tamarind juice and cook for 7 to 10 mins until the raw smell goes away and the gravy becomes thick.
10. Add the cooked beans and cook for another 5 mins and garnish with coriander leaves.
11. Serve with hot plain rice.