Black eyed peas kuzhambu

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.

Ingredients

• 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

Directions

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.