Thatta Payaru Kuzhambu is a healthy and tasty curry made by cooking cowpeas with onion tomato coconut masala along with tempered spices. Learn to make Thatta Payaru Kulambu with step by step pictures.
Thatta Payaru Kuzhambu is a staple in Kongunadu cuisine. So I am used to have this curry since my childhood and I am fond of it too. This is one of the tastiest curry that pairs well with idli, dosa, rice, roti etc.
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About Thatta Payaru Kuzhambu
‘Thattayir’ in tamil is red cowpeas so Thattapayir Kuzhambu is a curry made with cowpeas. You can add in brinjal, potato or other vegetables along with cowpeas to this curry. This curry is thick with the addition of coconut, onion, tomato paste.
You can make this thattapayir kulambu for lunch and use the leftovers for dinner with idli, dosa or chapathi as it tastes so good. I often make this curry for lunch and pair it with any vegetable stir fry. Posting traditional recipes always makes me feel content. Do try this and enjoy!
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Thatta Payaru Kuzhambu Ingredients
- Thatta Payaru – Thatta payaru also known as red cowpeas is roasted and cooked for a great aroma.
- Masala paste – A paste is prepared by grinding sautéed onion, tomato along with coconut, fennel seeds and cooked cowpeas.
- Spice powders – Red chili powder and coriander powder is used here.
- Tempering – A tempering is made using vadagam, small onion, garlic and curry leaves.
- Tamarind – Tamarind gives a tangy taste to the curry.
- Coriander leaves – Coriander leaves is added for garnish, adds great flavor.
How to make Thattapayir Kuzhambu Step by Step
1.Heat oil in a kadai and sauté onion, tomato until tomato turns mushy and raw smell leaves. Then add it along with other ingredients listed under ‘to grind’ and grind it to a fine paste. Adding cooked bean is just to thicken the curry.
2.Dry roast thatta payaru till slightly browned and nice aroma comes. Rinse it twice at least then pressure cook with enough water and salt for 3 to 4 whistles in medium flame. Keep aside. Heat little oil in a kadai – add the items listed under ‘to temper’ and sauté till slightly golden.
3.Add the tempered items in step 2 to the pressure cooked thatta payaru. Give a quick stir, add 3/4 cup water and add the coconut paste. Add red chili powder, coriander powder and salt if required.
4.Allow it to boil for sometime. Then add tamarind pulp, little more water if its too thick.
5.Allow it to boil again till oil separates. Then add coriander leaves and switch it off.
Serve hot with steamed rice or dosas. Leave it a resting time of 1 hour for the curry to blend well.
Expert Tips
- You can skip grinding tomatoes and add it to the tempering items.
- While tempering small onions can also be used which is more flavorful
- Any other vegetables like brinjal, radish, vendakkai can also be added for this curry.
- The kuzhambu thickens with time so switch off accordingly.
Serving and Storage
Thatta Payaru Kulambu can be served with rice, idli, dosa, roti etc. This curry keeps well in fridge for 2 days, reheat and serve it.
If you have any more questions about this Thatta Payaru Kulambu Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
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Thatta Payaru Kuzhambu Recipe
Ingredients
- 1 cup thattapayir cowpeas
- 1/4 cup tamarind water
- 1 teaspoon red chilli powder
- 2 teaspoon coriander powder
- 2 teaspoon oil
- salt for taste
- coriander leaves for garnish
To temper:
- 1 medium sized big onion or 6 small onion
- 5 garlic
- 1/2 teaspoon vadagam the one used for tempering / urad dhal
- 1 teaspoon oil
- few curry leaves
To grind to a paste:
- 1/4 cup coconut
- 1 medium sized tomato
- 1/2 medium sized big onion
- 1/2 teaspoon fennel seeds
- 2 tablespoon thattapayir pressure cooked
Instructions
- Heat oil in a kadai and sauté onion, tomato until tomato turns mushy and raw smell leaves. Then add it along with other ingredients listed under ‘to grind’ and grind it to a fine paste. Adding cooked bean is just to thicken the curry.
- Dry roast thatta payir till slightly browned and nice aroma comes. Rinse it twice at least then Pressure cook with enough water and salt for 3 to 4 whistles in medium flame. Keep aside. Heat little oil in a kadai – add the items listed under ‘to temper’ and sauté till slightly golden.
- Add the tempered items in step2 to the pressure cooked thatta payir. Give a quick stir, add 3/4 cup water and add the coconut paste. Add chilli, coriander powder and salt if required.
- Allow it to boil for sometime. Then add tamarind pulp, little more water if its too thick.
- Allow it to boil again till oil separates. Then add coriander leaves and switch it off.
Notes
- You can skip grinding tomatoes and add it to the tempering items.
- While tempering small onions can also be used which is more flavorful
- Any other vegetables like brinjal, radish, vendakkai can also be added for this curry.
- The kuzhambu thickens with time so switch off accordingly.
savitha ramesh
cool pics…i love this curry a lot.
Prathibha
nice n healthy curry..
Tina
Never tried this delicious..
Tina
Da curry looks delicious…
Aarthi
that looks like a yummy curry
Divya Kudua
This is a completely new kuzhambu with cowpea beans.I usually make a simple sundal type curry to go with rice.You are wary of rains and here in Chennai,I really wish it rained so that the summer heat would go down a little:)
Shabitha Karthikeyan
I love this kind of gravies. I make it the similar way !!
Gayathri NG
Yummy kulambu, tempting pics making me hungery!!
Vardhini
Fragrant kuzhambu Sharmi.
Sudha Sabarish
Nice kuzhambu,have bookmarked.
Premalatha Aravindhan
Delicious and healthy recipe,love the clicks sharmi…
Paaka Shaale
This recipe is new to me. Thanks for sharing 🙂
Nupur
This looks Yummy dear !.. I make a similar version without coconut.. And love them to the core.. Its also known as Black eyed Pea in some parts of the world..
priya ravi
looks so yumm .. my fav curry .. i too prepare it the same way except for the cooked thattapayir added while grinding masala.. is to get thick gravy ?
dassana
we make in a similar way with cowpeas or black eyed beans. we love to have this with plain cooked rice.
Nithya
We follow the same method… but this gives us tips(frying the pulse before pressure cooking and frying onion tomato before grinding) to get it tastier…. thanks for the post…
zareena
A new curry dish in my bag. This looks amazing. Bookmarked.
Sharmilee! :)
@Priya : Adding cooked bean is just to thicken the curry, have updated it now 🙂
Anonymous
very nice recipe..
Nalini's Kitchen
Kulambhu looks so delicious,we do make almost the same way except grinding the peas and add brinjal or drumstick along with it..tempting clicks
Shanthi
good recipe…looks yummy too..
jeyashrisuresh
I have a big pack of thatta payar lying in my freezer, will try this yummy one. sounds flavorful too
Recipeswap
I make pretty much the same curry but with black Chana etc. these cowpeas look a lot like black eyed peas only smaller .
M D
that looks brilliant. love ur pics and i am drooling over this now!
Suja Manoj
Healthy and yummy curry,thanks for sharing..
lubna karim
It's raining here too….never tried an recipe with cow peas…looks yum….
Priya
Simply love this kuzhambu with fried papads,my kind of food..
Chitra
I wanted this recipe for a long time. will try for sure thanks for sharing 🙂
Jeannie Tay
Looks delicious, great accompaniment with dosai or bread:)
Priyas Feast
we also make it in similar way..luv this healthy thatta payar kulambu so much…
Pavithra Elangovan
Finger licking curry :)yumm:)
RAKS KITCHEN
Nice idea to grind cow pea and adding, I love this kuzhambu a lot,nice version…yummy!
Visha
Followed this recipe to the T and it came out perfect. Didnt have coriander leaves with me..but the taste was good nevertheless.
Thank you for posting such a wonderful kuzhambu recipe Sharmi 🙂
Arthi
Thanks for the recipe. I added a lime size tamarind juice and let it boil with a sprig of fresh curry leaves for 10 mins. It tastes yum yum. 🙂
kalyani
can i try dis with black/white channa?
Sharmilee! :)
Yes, you can try this with black channa.
Ezhilan
Nice and delicious, can you put the recipe for pachai payar/ moong dal or is it ok to follow the same procedure.
Ezhilan
Looks delicious have to try it out. Is it ok to cook pachai payar/ moong dhall the same way or can you put the recipe for the same.
SHARMILEE J
I have already pachai payaru dal recipe please check in lunch combo or doa quick search…you will find the recipe
Uma S
today i did it tastes very good thanku
thiyagu Raj
Hello Sharmiee, i am hard fan of your recipe.. its tasting great and awesome when its coming to my kitchen, i have one quick suggestion , if you add points or steps in the picture, its will be very easy to see kind of quick links/reference.
Malini
Dear Sharmi,
I have made this Kozhambu a few times now. It is simply DELICIOUS. Thanks for sharing this wonderful recipe. PLease continue this goodness whenever you find time.
Best wishes,
Malini.
anbu
hi .sharmi ,….. I love this curry very very much …. thanks ….
Lavanya
Hi Sharmi,
Suggest some side dish for this pls….
Sharmilee J
any poriyal will be apt