Perum Payaru Theeyal Recipe (Kerala Style Black Eyed Bean Curry)
A vegetarian Kerala Recipes recipe with red black eyed beans (azuki), fresh coconut - grated, tablespoons coriander (dhania) seeds. Ready in 25 min, serves 4.
Curated byAditya Nair🇮🇳
Instructions
10 steps- 1
To begin the preparation of Perum Payaru Theeyal, dry roast the cow peas in a wok in medium heat till fragrant
- 2
This will take around 10 minutes
- 3
Now, cook the dry roasted red cow peas with 2 cups of water using a pressure cooker for 3 whistles and keep aside
- 4
Heat oil in small pan, add the dry chillies and coriander seeds and roast till fragrant
tablespoons coriander (dhania) seeds(3)dry red chillies(4)coriander (dhania) leaves - few sprigs - 5
Add the grated coconut and roast until it turns light brown
fresh coconut - grated(1/2 cup) - 6
Once the roasted mixture is cooled, grind it to a smooth paste with little water using a mixer grinder
tablespoons tamarind paste(2) - 7
Now bring the pressure cooker back on heat in which the red cow peas were cooked
- 8
Add the ground coconut paste, tamarind paste and mix well
fresh coconut - grated(1/2 cup)tablespoons tamarind paste(2) - 9
Season with salt, simmer for 5 minutes and switch off the flame
salt - to taste - 10
Garnish with chopped coriander on top and serve the Perum Payaru Theeyal along with steamed rice and beetroot thoran for a weekday lunch
tablespoons coriander (dhania) seeds(3)coriander (dhania) leaves - few sprigs
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Perum Payaru Theeyal Recipe (Kerala Style Black Eyed Bean Curry)
A vegetarian Kerala Recipes recipe with red black eyed beans (azuki), fresh coconut - grated, tablespoons coriander (dhania) seeds. Ready in 25 min, serves 4.
Curated byAditya Nair🇮🇳
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Directions
10 steps- 1
To begin the preparation of Perum Payaru Theeyal, dry roast the cow peas in a wok in medium heat till fragrant
- 2
This will take around 10 minutes
- 3
Now, cook the dry roasted red cow peas with 2 cups of water using a pressure cooker for 3 whistles and keep aside
- 4
Heat oil in small pan, add the dry chillies and coriander seeds and roast till fragrant
tablespoons coriander (dhania) seeds(3)dry red chillies(4)coriander (dhania) leaves - few sprigs - 5
Add the grated coconut and roast until it turns light brown
fresh coconut - grated(1/2 cup) - 6
Once the roasted mixture is cooled, grind it to a smooth paste with little water using a mixer grinder
tablespoons tamarind paste(2) - 7
Now bring the pressure cooker back on heat in which the red cow peas were cooked
- 8
Add the ground coconut paste, tamarind paste and mix well
fresh coconut - grated(1/2 cup)tablespoons tamarind paste(2) - 9
Season with salt, simmer for 5 minutes and switch off the flame
salt - to taste - 10
Garnish with chopped coriander on top and serve the Perum Payaru Theeyal along with steamed rice and beetroot thoran for a weekday lunch
tablespoons coriander (dhania) seeds(3)coriander (dhania) leaves - few sprigs
Rate this recipe
