Perum Payaru Theeyal Recipe (Kerala Style Black Eyed Bean Curry)
Description:
Perum Payaru Theeyal is a delightful Kerala-style curry made with red black-eyed beans, also known as Azuki beans, simmered in a rich, aromatic coconut gravy. This vegetarian dish is bursting with flavors from roasted coconut, coriander, and a hint of tanginess from tamarind. Simple to prepare and nourishing, it is an ideal dish for a wholesome weekday lunch. The black-eyed beans are an excellent source of soluble fiber, which aids in controlling blood sugar levels, making this curry an ideal choice for those managing diabetes. Paired with steamed rice and a side of beetroot thoran, it forms a comforting, balanced meal.
Cuisine: Kerala
Course: Lunch
Diet: Vegetarian
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 |
| Tamarind Paste | 2 tablespoons |
| Coriander (Dhania) Leaves | Few sprigs (for garnish) |
| Oil | 1 tablespoon |
| Salt | To taste |
Preparation Time:
15 minutes
Cooking Time:
10 minutes
Instructions
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Roast the Beans: Begin by dry roasting the red black-eyed beans (Azuki) in a wok over medium heat. Stir frequently to avoid burning, and continue roasting until the beans become aromatic, about 10 minutes.
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Cook the Beans: Once roasted, transfer the beans to a pressure cooker. Add 2 cups of water and cook for about 3 whistles, ensuring that the beans are tender. Set the cooked beans aside.
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Prepare the Coconut Paste: In a small pan, heat the oil over medium heat. Add the dry red chillies and coriander seeds, roasting them until they become fragrant. Next, add the grated fresh coconut and continue roasting until the coconut turns light brown. Let this roasted mixture cool.
-
Grind the Paste: Once cooled, transfer the roasted ingredients to a mixer grinder. Add a little water and grind everything into a smooth paste.
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Simmer the Curry: Return the cooked red black-eyed beans to the heat, keeping the pressure cooker on the stovetop. Add the freshly ground coconut paste and tamarind paste to the beans. Stir everything together, ensuring the ingredients are well combined.
-
Season and Cook: Add salt to taste and let the curry simmer on low heat for 5 minutes, allowing the flavors to meld together. Once done, switch off the flame.
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Garnish and Serve: Garnish the curry with fresh chopped coriander leaves. Serve the Perum Payaru Theeyal hot with steamed rice and a side of beetroot thoran for a traditional Kerala lunch experience.
Tips & Variations:
- For a spicier version, you can increase the number of dry red chillies.
- If you prefer a more tangy curry, adjust the amount of tamarind paste to suit your taste.
- You can use any variety of black-eyed beans available, but the red cowpeas (Azuki beans) offer a unique taste and texture.
Enjoy your flavorful and healthy Perum Payaru Theeyal, a comforting and satisfying dish from Kerala’s rich culinary tradition!
