Not sure if its the climate or what, but this cough and cold bug never seems to be out of home for long. The boys have it again since yesterday and it feels terrible seeing them struggling to sleep. During the night it seems to become worse, they came back home early yesterday from school and didn’t go to school today. They make sure all of us are their beck and call. Not that we mind, but they become so cranky, crying and generally being spoil sport. After a nap, you will be amazed to see a new look, it would seem as if they never cried!
While coming to today’s dish, this was an attempt to replace tomatoes in our cooking. With the prizes so high, we don’t want to be a victim of the whims and fancies of the middle men! Thought we could always replace it with rangy tamarind and see how different it will turn out to be. It did turn out delicious and I think we can experiment with many other dishes too.
Anapakaya is known as Hyacinth Bean,
With fresh beans, we make another kurma Pithiki Pappu Kura
More reference, this goes by the botanical name Dolichos lablab L (I have to confess I felt so stupid that this was that), English – Hyacinth bean, Hindi – Bhaja vasu, Telugu – Anumulu, Tamil – Avarai, Kannada – Anvare.
Anapakayallu / Mocha – 1/2 cup
Potatoes – 2 small
Onion -2 medium
Tamarind pulp – 1 lemon size
Ginger Garlic paste – 1 tsp
Coconut – 4 tbsp
Salt to taste
Oil – 2 tsp
Chilli powder – 1 tsp
Coriander powder – 1 tsp
Turmeric powder a pinch
Garam Masala – 1 tsp
Coriander leaves for garnish
Pressure cook the mocha for 3 whistles and then add the potatoes and cook till tender. Once its cooled, cube potatoes into medium size pieces.
Soak tamarind in water for 10 mins, then extract the pulp.
Chop Onions roughly and make a paste. Make a smooth paste of coconut.
Heat Oil in a pan, add the onion paste. Fry till its little brownish. Then add the ginger garlic paste and sauté well, till its nicely blended.
Then add all the powders and simmer for 5 mins. Add the potatoes and mocha. Saute for 5 mins. Once done add the tamarind pulp. Bring to boil. Finally add the coconut paste. Add required water. Bring to boil and simmer for 2 mins with lid covered.
Garnish with chopped coriander leaves.
The taste was very different with tamarind being added, but was delicious too!