1. Dry roast thatta payir till slightly browned and a nice aroma comes out.
2. Pressure cook with 1 cup water, salt and turmeric powder up to 5 to 6 whistles in medium flame. Keep aside.
3. Heat oil in a kadai and temper the items under `to temper` and set aside.
4. Heat a little oil in a kadai, add onion and tomato, saute till tomatoes turn slightly mushy and raw smell leaves.
5. Grind it along with 2 tbsp of cooked thattapayir, coconut and fennel seeds to a fine paste and keep aside.
6. Adding cooked bean is just to thicken the curry.
7. Add the tempered items in step 1 to the pressure cooked thatta payir.
8. Give a quick stir and add the coconut paste.
9. Add chilli powder, coriander powder and salt.
10. Allow it to boil for some time.
11. Then add tamarind pulp and some water if it is too thick.
12. Serve hot with steamed rice or dosas.
13. Let it rest for an hour for the curry to blend well.

Recipe courtesy: Sharmis Passions