Thattapayir kuzhambu is one of my favs…I was not sure of the english name until I googled and found in wikipedia that it was cowpea beans 🙂
It rained like cats and dogs yesterday which was totally unexpected. With the breezy wind along with the heavy rain , small branches of trees falling here and there – it was totally creepy yesterday when we were on the way to attend a wedding reception.After about 2.5 hrs we finally reached the reception which actually takes hardly 30mins from our place.
It was fun time meeting the relatives yesterday and I manged few clicks there too. Followed by that, have an engagement to attend today evening – rain god do you hear me? 😉
Thatta payir Kuzhambu Recipe – Ingredients
- Thattapayir(cowpea) – 1 cup
- Tamarind water – 1/4 cup
- Red chilli powder – 1 tsp
- Coriander powder – 2 tsp
- Coriander leaves – for garnish
- Oil – 2 tsp
- Salt – for taste
To temper:
- Big Onion – 1 (or) Small Onion – 6
- Garlic – 5
- Curry leaves
- Vadagam (the one used for tempering) / Urad Dhal – 1/2 tsp
- Oil – 1 tsp
To grind to a paste:
- Coconut – 1/4 cup
- Tomato – 1
- Big onion – 1/2
- Fennel Seeds – 1/2 tsp
- Pressure cooked thattapayir – 2 tbsp
Method:
1. Heat oil in a kadai and saute onion and 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 payir till slightly browned and nice aroma comes.Rinse it twice atleast then Pressure cook with enough water and salt for 5 to 6 whistles in medium flame. Keep aside.Heat little oil in a kadai – add the items listed under ‘to temper’ and saute till slightly browned.
3.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.
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.
However trying out new recipes is always interesting, I feel content when I post traditional ammas recipes 🙂
My Notes:
- You can skip grinding tomatoes and add it to the tempering items.
- While tempering small onions can also be used which is more flavourful
- Any other veggies like brinjal can also be added for this curry.
- The kuzhambu thickens with time so switch off accordingly.
cool pics…i love this curry a lot.
nice n healthy curry..
Never tried this delicious..
Da curry looks delicious…
that looks like a yummy curry
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:)
I love this kind of gravies. I make it the similar way !!
Yummy kulambu, tempting pics making me hungery!!
Fragrant kuzhambu Sharmi.
Nice kuzhambu,have bookmarked.
Delicious and healthy recipe,love the clicks sharmi…
This recipe is new to me. Thanks for sharing 🙂
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..
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 ?
we make in a similar way with cowpeas or black eyed beans. we love to have this with plain cooked rice.
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…
A new curry dish in my bag. This looks amazing. Bookmarked.
@Priya : Adding cooked bean is just to thicken the curry, have updated it now 🙂
very nice recipe..
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
good recipe…looks yummy too..
I have a big pack of thatta payar lying in my freezer, will try this yummy one. sounds flavorful too
I make pretty much the same curry but with black Chana etc. these cowpeas look a lot like black eyed peas only smaller .
that looks brilliant. love ur pics and i am drooling over this now!
Healthy and yummy curry,thanks for sharing..
It's raining here too….never tried an recipe with cow peas…looks yum….
Simply love this kuzhambu with fried papads,my kind of food..
I wanted this recipe for a long time. will try for sure thanks for sharing 🙂
Looks delicious, great accompaniment with dosai or bread:)
Healthy curry. Yummy.
Hamsamalini Chandrasekaran,
http://indianrecipecorner.com
we also make it in similar way..luv this healthy thatta payar kulambu so much…
Finger licking curry :)yumm:)
Nice idea to grind cow pea and adding, I love this kuzhambu a lot,nice version…yummy!
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 🙂
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. 🙂
can i try dis with black/white channa?
Yes, you can try this with black channa.
Nice and delicious, can you put the recipe for pachai payar/ moong dal or is it ok to follow the same procedure.
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.
I have already pachai payaru dal recipe please check in lunch combo or doa quick search…you will find the recipe
today i did it tastes very good thanku
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.
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.
hi .sharmi ,….. I love this curry very very much …. thanks ….