Cow pea leaf subzi is made very simply with curry powder and grated fresh coconut. My mother makes this very often and I used to eat it with Curd rice. for that matter, any leafy vegetable, i prefer to eat with curd rice.
It has lots of health benefits.
It is a simple preparation which everyone would love. If you want, you can add chopped onions and tomatoes in it but i prefer to make the way i have given the recipe below:
3 bunches of cow pea leaves
1/4 cup grated coconut
2 red chillies.
1 tsp mustard seeds
1 tsp urid dal
turmeric powder
salt
2 tbs curry powder curry-powder.html
2 tbsp coconut oil.
Method:
Pick the leaves from the stem. If the stems are tender you can use it. check the leaves as there could be tiny worms sticking to the leaves. wash them properly with salt water. If any worms or eggs are there, remove it.
drain the water and chop them finely. cook them covered in a kadai by adding salt and turmeric powder. no need to add water. when it is cooked add the curry powder. Temper with the mustard seeds and urid dal and broken chiliies. add half of the grated coconut and mix well. transfer it into a bowl and garnish with remaining coconut. this subzi will have a rough texture even though the leaves are tender as is the nature of it.
serve hot as a side dish for chapati, rice.
ALTERNATIVELY
saute onion, when it is transparent add tomatoes and cook till it is mushy. add the cooked leaves and mix well. temper with mustard seeds and cumin seeds. garnish with grated coconut.
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| payar leaves, black eyed peas leaves |
It has lots of health benefits.
Black eyed peas, also called
as cowpeas, lobia or lobiya or chawli in Hindi, bobbarlu in Telugu, payar in
malayalam. It is small soft textured oval creamy white bean with a black eye.
This bean is available as fresh or dried bean and can be used for preparing
soups and many side dishes. It is an excellent source of fiber, folate and a
good source of iron, rich in potassium
with good amount of calcium, magnesium and phosphorus. It also has small amount
of iron, sodium, zinc, copper, manganese and selenium. Cowpea is rich in
vitamin A and C and has good amount of thiamine, riboflavin, niacin, vitamin B6
and pantothenic acid.
3 bunches of cow pea leaves
1/4 cup grated coconut
2 red chillies.
1 tsp mustard seeds
1 tsp urid dal
turmeric powder
salt
2 tbs curry powder curry-powder.html
2 tbsp coconut oil.
Method:
Pick the leaves from the stem. If the stems are tender you can use it. check the leaves as there could be tiny worms sticking to the leaves. wash them properly with salt water. If any worms or eggs are there, remove it.
drain the water and chop them finely. cook them covered in a kadai by adding salt and turmeric powder. no need to add water. when it is cooked add the curry powder. Temper with the mustard seeds and urid dal and broken chiliies. add half of the grated coconut and mix well. transfer it into a bowl and garnish with remaining coconut. this subzi will have a rough texture even though the leaves are tender as is the nature of it.
serve hot as a side dish for chapati, rice.
ALTERNATIVELY
saute onion, when it is transparent add tomatoes and cook till it is mushy. add the cooked leaves and mix well. temper with mustard seeds and cumin seeds. garnish with grated coconut.
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