Being away from home is not fun, especially when you are on partial vacation. I am away from my home and my kitchen. I am in a new kitchen with minimum grocery. I had some black eyed peas but no Indian spices. I decided to make kuzhambu that goes with rice and chapathi. Here is how I made it.
- 1 Cup of black eyed peas (Soak the peas in water overnight)
- 1 Big onion, finely chopped
- 1 Tomato
- 1 Teaspoon of mustard seeds
- 1 Teaspoon of jeera/cummin seeds
- 2 Tablespoons of olive oil
- 4 Red chillies
- 2 Tablespoons of sambar powder (or red chilli powder based on the spice level)
- 1/2 Cup of coconut milk
- 1/4 Cup of finely chopped cilantro
- 1 Tablespoon of ginger-garlic paste
- Salt to taste
Heat the olive oil in a skillet. Add the mustard seeds and allow it to sizzle. Add jeera/cummin seeds and red chillies. Add the onion and tomato and saute them until they are soft. Add the black eyed peas, sambar powder, salt and 1 cup of water. Cover the skillet with a lid and simmer until the peas are cooked. Once the peas are cooked pour in the coconut milk. Simmer it for 2-3 minutes. Add half of the chopped cilantro. Kuzhambu is ready. Pour it into a serving bowl and garnish with remaining cilantro. Serve with chapathi or rice.