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    You are here: Home / RandomPosts / Thatta Payaru Kuzhambu | Cowpeas Curry

    Thatta Payaru Kuzhambu | Cowpeas Curry

    Last Updated On: Nov 25, 2024 by Sharmilee J

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    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 kulambu served

    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.

    Jump to:
    • About Thatta Payaru Kuzhambu
    • Thatta Payaru Kuzhambu Ingredients
    • How to make Thattapayir Kuzhambu Step by Step
    • Expert Tips
    • Serving and Storage
    • 📖 Recipe Card

    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!

    thatta payaru kulambu served

    Similar Recipes

    • Paruppu Urundai Kuzhambu
    • Puli Kuzhambu
    • Pattani Kuzhambu
    • Garlic Kuzhambu
    • More curries

    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.
    thatta payaru / cowpeas beans

    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.

    thatta payaru kulambu step1

    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.

    thatta payaru kulambu step2

    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.

    thatta payaru kulambu step3

    4.Allow it to boil for sometime. Then add tamarind pulp, little more water if its too thick.

    thatta payaru kulambu step4

    5.Allow it to boil again till oil separates. Then add coriander leaves and switch it off.

    thatta payaru kulambu step5

    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.

    thatta payaru kulambu

    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 .

    Tried this Thatta Payaru Kuzhambu Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

    📖 Recipe Card

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    Thatta Payaru Kuzhambu Recipe

    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.
    Prep Time15 minutes mins
    Cook Time20 minutes mins
    Total Time35 minutes mins
    Servings2
    AuthorSharmilee J

    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.
    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.
    Nutrition Facts
    Thatta Payaru Kuzhambu Recipe
    Amount Per Serving (100 g)
    Calories 251 Calories from Fat 99
    % Daily Value*
    Fat 11g17%
    Saturated Fat 4g25%
    Trans Fat 0.03g
    Polyunsaturated Fat 2g
    Monounsaturated Fat 4g
    Sodium 998mg43%
    Potassium 445mg13%
    Carbohydrates 33g11%
    Fiber 9g38%
    Sugar 10g11%
    Protein 9g18%
    Vitamin A 673IU13%
    Vitamin C 109mg132%
    Calcium 89mg9%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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    Filed Under: For Idli, Dosa, Kuzhambu - Indian Curries, RandomPosts, youmaylike

    Reader Interactions

    Comments

    1. savitha ramesh

      April 25, 2012 at 1:53 am

      cool pics…i love this curry a lot.

      Reply
    2. Prathibha

      April 25, 2012 at 2:21 am

      nice n healthy curry..

      Reply
    3. Tina

      April 25, 2012 at 2:24 am

      Never tried this delicious..

      Reply
    4. Tina

      April 25, 2012 at 2:27 am

      Da curry looks delicious…

      Reply
    5. Aarthi

      April 25, 2012 at 3:05 am

      that looks like a yummy curry

      Reply
    6. Divya Kudua

      April 25, 2012 at 3:23 am

      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:)

      Reply
    7. Shabitha Karthikeyan

      April 25, 2012 at 3:32 am

      I love this kind of gravies. I make it the similar way !!

      Reply
    8. Gayathri NG

      April 25, 2012 at 3:56 am

      Yummy kulambu, tempting pics making me hungery!!

      Reply
    9. Vardhini

      April 25, 2012 at 4:31 am

      Fragrant kuzhambu Sharmi.

      Reply
    10. Sudha Sabarish

      April 25, 2012 at 5:06 am

      Nice kuzhambu,have bookmarked.

      Reply
    11. Premalatha Aravindhan

      April 25, 2012 at 7:03 am

      Delicious and healthy recipe,love the clicks sharmi…

      Reply
    12. Paaka Shaale

      April 25, 2012 at 7:05 am

      This recipe is new to me. Thanks for sharing 🙂

      Reply
    13. Nupur

      April 25, 2012 at 7:43 am

      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..

      Reply
    14. priya ravi

      April 25, 2012 at 7:59 am

      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 ?

      Reply
    15. dassana

      April 25, 2012 at 8:01 am

      we make in a similar way with cowpeas or black eyed beans. we love to have this with plain cooked rice.

      Reply
    16. Nithya

      April 25, 2012 at 8:23 am

      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…

      Reply
    17. zareena

      April 25, 2012 at 8:30 am

      A new curry dish in my bag. This looks amazing. Bookmarked.

      Reply
    18. Sharmilee! :)

      April 25, 2012 at 8:40 am

      @Priya : Adding cooked bean is just to thicken the curry, have updated it now 🙂

      Reply
    19. Anonymous

      April 25, 2012 at 10:47 am

      very nice recipe..

      Reply
    20. Nalini's Kitchen

      April 25, 2012 at 12:49 pm

      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

      Reply
    21. Shanthi

      April 25, 2012 at 1:29 pm

      good recipe…looks yummy too..

      Reply
    22. jeyashrisuresh

      April 25, 2012 at 2:24 pm

      I have a big pack of thatta payar lying in my freezer, will try this yummy one. sounds flavorful too

      Reply
    23. Recipeswap

      April 25, 2012 at 3:13 pm

      I make pretty much the same curry but with black Chana etc. these cowpeas look a lot like black eyed peas only smaller .

      Reply
    24. M D

      April 25, 2012 at 4:07 pm

      that looks brilliant. love ur pics and i am drooling over this now!

      Reply
    25. Suja Manoj

      April 25, 2012 at 6:02 pm

      Healthy and yummy curry,thanks for sharing..

      Reply
    26. lubna karim

      April 25, 2012 at 6:22 pm

      It's raining here too….never tried an recipe with cow peas…looks yum….

      Reply
    27. Priya

      April 25, 2012 at 10:38 pm

      Simply love this kuzhambu with fried papads,my kind of food..

      Reply
    28. Chitra

      April 26, 2012 at 1:05 am

      I wanted this recipe for a long time. will try for sure thanks for sharing 🙂

      Reply
    29. Jeannie Tay

      April 26, 2012 at 2:05 am

      Looks delicious, great accompaniment with dosai or bread:)

      Reply
    30. Priyas Feast

      April 26, 2012 at 8:37 am

      we also make it in similar way..luv this healthy thatta payar kulambu so much…

      Reply
    31. Pavithra Elangovan

      April 26, 2012 at 11:55 am

      Finger licking curry :)yumm:)

      Reply
    32. RAKS KITCHEN

      April 27, 2012 at 4:39 am

      Nice idea to grind cow pea and adding, I love this kuzhambu a lot,nice version…yummy!

      Reply
    33. Visha

      April 30, 2012 at 6:40 am

      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 🙂

      Reply
    34. Arthi

      July 09, 2012 at 8:04 am

      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. 🙂

      Reply
    35. kalyani

      January 30, 2013 at 4:20 pm

      can i try dis with black/white channa?

      Reply
      • Sharmilee! :)

        January 30, 2013 at 4:48 pm

        Yes, you can try this with black channa.

        Reply
    36. Ezhilan

      June 23, 2013 at 7:28 am

      Nice and delicious, can you put the recipe for pachai payar/ moong dal or is it ok to follow the same procedure.

      Reply
    37. Ezhilan

      June 23, 2013 at 7:32 am

      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.

      Reply
      • SHARMILEE J

        June 23, 2013 at 2:40 pm

        I have already pachai payaru dal recipe please check in lunch combo or doa quick search…you will find the recipe

        Reply
    38. Uma S

      March 07, 2014 at 7:46 am

      today i did it tastes very good thanku

      Reply
    39. thiyagu Raj

      December 10, 2014 at 11:32 pm

      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.

      Reply
    40. Malini

      December 21, 2014 at 11:14 pm

      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.

      Reply
    41. anbu

      February 11, 2015 at 12:59 am

      hi .sharmi ,….. I love this curry very very much …. thanks ….

      Reply
    42. Lavanya

      June 11, 2019 at 5:07 pm

      Hi Sharmi,

      Suggest some side dish for this pls….

      Reply
      • Sharmilee J

        July 03, 2019 at 6:29 am

        any poriyal will be apt

        Reply
    5 from 4 votes (4 ratings without comment)

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