Chawli Koddel
A hearty and deliciously healthy accompaniment to your steamed rice or roti. If you are looking for a dish that is nutritious, fiber rich, spicy, tangy and with lots of flavor - this is the one.
Ingredients
- ½ cup Chawli/Red cowpeas/Black eyed peas; washed and soaked over night
- 1 cup chard stems See Recipe Notes
To Grind into a smooth paste
- ¾ cup Fresh grated coconut
- 2-3 Whole Red Chillies adjust to your taste
- 1 tsp Tamarind Paste See Recipe Notes
- ½ tsp Paprika optional
For Tempering
- 3-4 Garlic Cloves; crushed lightly
- 1 tsp oil; divided
Equipment Required
- Chopping Board and knife
- Bowl to soak the Black eyed Peas
- Pressure cooker
- Food Processor/Mixer-Grinder
- Measuring cups and spoons Optional, the measurements can eye balled
- Small pan for tempering.
Instructions
- Pressure cook the soaked black eyed peas and the chard stems (see recipe notes) with sufficient water (about ¾ cup) till the peas is well cooked. Let the steam completely escape before opening the pressure cooker. Add another cup of water and salt and bring to a boil.
- Meanwhile, heat a small pan with couple of drops of oil. Add the whole red chillies and roast them in the oil for a minute. This brings out their flavor tremendously.
- Grind the roasted red chilies, coconut, tamarind and paprika to a smooth paste using very little water in a food processor or mixer-grinder.[br][img src="http://www.framedrecipes.com/wp-content/uploads/2014/11/DSC_8293_Koddel_5.jpg" width="600" height="400" border="0"]
- When the black eyed peas come to a boil, add the ground coconut paste and boil it again. Adjust the consistency at this point.
- Crush the garlic with the back of your knife.[br][img src="http://www.framedrecipes.com/wp-content/uploads/2014/11/DSC_8290_Koddel_4.jpg" width="600" height="400" border="0"]
- Heat rest of the oil in the small tempering pan and add the crushed garlic cloves and saute them till they turn brown. Add the garlic cloves along with the oil to the black eyed peas.
- Serve hot with rice or roti.
Notes
1. I use stems from about 4-5 chard leaves. Cut the stem out from each leaf and then cut them again into 2 inch pieces.[br]2. You can make this dish using whole tamarind too instead of the paste. Just use as much tamarind as the size of it's seed (if you like the dish tangy-er, use a little more) while grinding the coconut instead of the paste.[br]3. I use Paprika to give the Koddel a more red color. If you get Kashmiri red chillies or Byadagi Chillies, use those to get the desired color and heat. [br]4. Even if you have not soaked the black eyed peas overnight, do not fret. You can soak it in hot water for some time and pressure cook it. It will just take a little longer to pressure cook than if you had soaked it overnight.