Perum Payaru Theeyal Recipe (Kerala Style Black Eyed Bean Curry)
Introduction:
Perum Payaru Theeyal, also known as Kerala Style Black Eyed Bean Curry, is a rich and flavorful dish from the traditional cuisine of Kerala. Known for its vibrant combination of roasted coconut, tamarind, and spices, this curry is a perfect balance of tangy, spicy, and earthy flavors. Typically enjoyed with steamed rice and a side of vegetable thoran, this dish makes a wholesome and satisfying meal. The key ingredient, red black-eyed beans (also known as Azuki beans), adds a delightful texture and nutritional punch to the curry. Letโs dive into this aromatic and hearty curry that will transport you straight to the lush landscapes of Kerala.
Ingredients
| Ingredient | Quantity |
|---|---|
| Red Black Eyed Beans (Azuki) | 1.5 cups |
| Fresh coconut, grated | 1/2 cup |
| Coriander (Dhania) seeds | 3 tablespoons |
| Dry red chillies | 4 pieces |
| Tamarind paste | 2 tablespoons |
| Coriander leaves (for garnish) | A few sprigs |
| Sunflower oil | 1 tablespoon |
| Salt | To taste |
Nutritional Information (Approximate per serving)
| Nutrient | Amount |
|---|---|
| Calories | 220 kcal |
| Protein | 7g |
| Carbohydrates | 34g |
| Dietary Fiber | 8g |
| Sugars | 3g |
| Fat | 8g |
| Saturated Fat | 2g |
| Sodium | 350mg |
Preparation Time:
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
Servings:
- Serves: 4
Course:
- Cuisine: Kerala
- Course: Lunch
- Diet: Vegetarian
Instructions
-
Roasting the Beans:
To start the preparation of Perum Payaru Theeyal, place the red black-eyed beans (Azuki beans) in a wok or heavy-bottomed pan. Dry roast them over medium heat for about 10 minutes until the beans release a fragrant aroma. This step helps enhance their flavor. Stir occasionally to avoid burning. -
Cooking the Beans:
Once the beans are roasted, transfer them to a pressure cooker. Add about 2 cups of water to the cooker and cook the beans for 3 whistles (approximately 7-10 minutes). After the cooker cools down, set the beans aside. -
Preparing the Coconut Paste:
In a small pan, heat 1 tablespoon of sunflower oil over medium heat. Add the dry red chillies and coriander seeds, roasting them until they become fragrant and slightly toasted. Next, add the grated coconut to the pan and roast until the coconut turns light brown, which should take another 3-5 minutes. -
Grinding the Mixture:
Once the roasted coconut mixture has cooled, transfer it to a blender. Add a small amount of water (just enough to aid in grinding) and blend the mixture into a smooth paste. Set aside. -
Bringing it All Together:
Now, return the pressure cooker (with the cooked beans) to medium heat. Add the freshly ground coconut paste and 2 tablespoons of tamarind paste to the cooker. Stir the mixture well to combine, allowing the flavors to infuse. -
Seasoning and Simmering:
Season the curry with salt to taste, and let the curry simmer for about 5 minutes. This will allow the coconut and tamarind flavors to meld beautifully with the beans. -
Garnishing:
Once the curry has simmered and thickened to your liking, turn off the heat. Garnish with freshly chopped coriander leaves for a refreshing touch. -
Serving:
Serve your delicious Perum Payaru Theeyal hot with a side of steamed rice and beetroot thoran for a complete Kerala-style lunch. The combination of the hearty curry and the slightly sweet beetroot side dish makes for an irresistible meal that is sure to satisfy your hunger and tantalize your taste buds.
Pro Tips:
- For a richer flavor: You can also add a teaspoon of fenugreek seeds while roasting the coconut paste. This will bring a unique bitterness to the dish, characteristic of Kerala-style curries.
- Adjusting consistency: If you prefer a thinner curry, simply add a little more water when simmering. If you like it thicker, let it simmer a bit longer until it reaches the desired consistency.
- For more spice: You can increase the number of dry red chillies or add a pinch of red chili powder to the coconut paste to add extra heat.
Conclusion:
Perum Payaru Theeyal is a delicious example of Kerala’s vibrant culinary traditions. The aromatic coconut paste combined with tamarind and spices creates a bold flavor profile that pairs beautifully with the soft, cooked black-eyed beans. Perfect for a weekday lunch, this dish is not only nourishing but also packed with flavors that tell the story of Keralaโs diverse and rich food culture. Whether youโre new to South Indian cuisine or a seasoned fan, this curry will become a go-to comfort food in your kitchen.
