Perum Payaru Theeyal Recipe (Kerala Style Black Eyed Bean Curry)

Delicious Side dish recipe with black eyed beans

Nithya Anantham
Perum Payaru Theeyal Recipe (Kerala Style Black Eyed Bean Curry)
270 ratings.

Perum Payaru Theeyal Recipe is an aromatic Kerala style coconut based curry using cowpeas or black eyed beans. It is simple to prepare and makes use of few ingredients in hand. Black eyed beans are a wonderful source of soluble fiber, which helps in preventing type 2 diabetes by keeping blood sugar balanced. We will be using the red cow peas for this recipe.

Serve the Perum Payaru Theeyal Recipe along with steamed rice and beetroot thoran for a weekday lunch. 

Other Kerala recipes you can try are:

  1. Kerala Kootu Curry Recipe
  2. Kerala Style Egg Roast Curry Recipe
  3. Kerala Style Prawns & Shrimp Biryani

Prep in

15 M

Cooks in

10 M

Total in

25 M

Makes:

4 Servings

Ingredients

  • 1.5 cups Red Black Eyed Beans (Azuki)
  • 1/2 cup Fresh coconut , grated
  • 3 tablespoons Coriander (Dhania) Seeds
  • 4 Dry red chillies
  • 2 tablespoons Tamarind Paste
  • Coriander (Dhania) Leaves , few sprigs, for garnish
  • 1 tablespoon Cooking oil
  • Salt , to taste

How to make Perum Payaru Theeyal Recipe (Kerala Style Black Eyed Bean Curry)

  1. To begin the preparation of Perum Payaru Theeyal, dry roast the cow peas in a wok in medium heat till fragrant. This will take around 10 minutes.

  2. Now, cook the dry roasted red cow peas with 2 cups of water using a pressure cooker for 3 whistles and keep aside.

  3. Heat oil in small pan, add the dry chillies and coriander seeds and roast till fragrant.

  4. Add the grated coconut and roast until it turns light brown.

  5. Once the roasted mixture is cooled, grind it to a smooth paste with little water using a mixer grinder.

  6. Now bring the pressure cooker back on heat in which the red cow peas were cooked.

  7. Add the ground coconut paste, tamarind paste and mix well. 

  8. Season with salt, simmer for 5 minutes and switch off the flame.

  9. Garnish with chopped coriander on top and serve the Perum Payaru Theeyal along with steamed rice and beetroot thoran for a weekday lunch.

Nithya Anantham

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Last Modified On Tuesday, 07 February 2017 11:16
     
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