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the cowpea gravy tastes spicy and goes well with rice.
Published On: 25 Oct 2015
boil the cowpea by adding salt and water in a cooker.s allow for 2 to 3 whistles
chop the small onions, tomato, red chilli and brinjal
heat the oil in the pan and temper the mustard, broken black gram, and cumin seeds
add curry leaves, red chilli and onion and saute it for 3 minutes, until the onion turns into brown
add tomato and brinjal and mix well
add salt and turmeric powder and allow to fry for 2 minutes in medium flame
add sambar powder and mix well
add tamarind water, mix well and and allow to boil for 5 minutes
add required water and cowpea. mix well and allow to boil for 5 minutes
add coconut paste and mix well and allow to cook for 15 minutes in medium flame, until it becomes gravy consistency
cowpea gravy is ready. serve with rice
It is very tasty and different type of payasam and easy to cook with in 30 mins
It is one of the chinese dishes and very tasty too
Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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