I used field beans for making my payrau curry. It is easy just snap open the can and use.
I made puttu and payrau curry according to mom’s recipe.
What you need
Brown rice flour: 2 cups
Salt: ½ teaspoon
Water: ¾ cup (You need ½ cup if homemade rice flour is using)
Coconut scraped: 1 cup
For Payaru curry
Field peas with snaps: 2 can (15.5oz)
Onion: 1 no ( finely chopped)
Coconut: ¾ cup
Cumin seeds: 1 ½ teaspoon
Green chili: 1 no (I used Serrano pepper)
Ginger: 1 inch
Garlic: 2 cloves
Mustard: ½ teaspoon
Turmeric powder: ¼ teaspoon
Salt: ¼ teaspoon
Urad dal/Black gram dal: 1 teaspoon
Red chilli: 2 no (halved)
Olive oil: 1 tablespoon
How I made
Payaru curry/ Field peas curry
Drain and wash the canned field peas and keep aside.
Grind coconut with Serrano pepper, ginger, and garlic and cumin seeds into fine paste.
Heat oil in sauce pot and add mustard seeds and halved red chilies. Once mustard seeds starts popping add chopped onions and fry until they change color or become translucent it takes about 7 minutes.
Add washed field peas and ground coconut mixture along with turmeric and salt. Cook everything for another 7 minutes or until everything combined well.
Check salt and spices if needed adjust and switch of the flame.
Enjoy with puttu and pappadam.
Preparation time: 45 minutes
Yield: 4 serving
Verdict: Yummy as usual
Will you make it again sure I will.
This is Swathi ( Ambujom Saraswathy) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.