Edamame Curry | Edamame Pithiki Pappu
Tasty edamame curry made South Indian style with the addition of coconut, tamarind and sambar powder,its also called edamama pithiki pappu.
Servings: 4
Ingredients
To Grind:
- 1 large onion
- Dry coconut ½ cup
- Sambar powder – 2 tsps or to taste
For making the Edamame Curry:
- Edamame - 2 cups ( I used frozen edamame that I thawed)
- 1 large onion
- 1 inch Ginger finely chopped
- Garlic cloves finely chopped
- 3 Coriander powder- ¾ tsp
- ½ tsp Sugar/Jaggery
- 3 tbpsps or to taste tamarind extract
- 3 cloves
- 1 cinammon stick
- 2 sprigs curry leaves
- Salt to taste
- 2 tbsps oil
- 2 cups of water or more
Instructions
Sauteing and Grinding:
- Heat the oil in a pan on medium heat. Once hot add one large chopped onion. Cook till the onion turns light brown and soft.
- Then add the coconut and fry for five minutes. Coconut turns light brown.
- Turn off the stove. Let cool and grind the onion coconut mixture with sambar powder and some water.
- Don’t make a smooth puree, it should be slightly coarse.
Making Edamame Curry:
- Wash the frozen edamame and boil it with plenty of water. Drain the water and set a side.
- Now in the same pan, add 1 tbsp of oil. Once the oil gets hot, add cloves and cinnamon. Saute for 30 seconds.
- Add the chopped onion, turmeric powder and pinch of salt. Sauté till onion turns soft.
- Then add the curry leaves, ginger and garlic. Cook for two minutes.
- Now add the cooked edamame and mix well. Cook for five minutes.
- Add the ground onion-coconut mixture and two cups of water.
- Mix and cook the curry for fifteen minutes, stirring often.
- Press an edamame to check if it’s soft. If its not soft cook for couple more minutes.If it is, then add the tamarind extract, salt, coriander powder and sugar.
- Mix and cook for another ten minutes.
- Check for seasoning and adjust accordingly.
- Turn off the heat and let the curry rest for at least one hour before serving.
Notes
If you don't have sambar powder, add red chili powder, coriander powder and garam masala.