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You are here: Home / Kolambu and Sambars for rice / Thatta Payir Kuzhambu Recipe

Thatta Payir Kuzhambu Recipe

April 25, 2012 by Sharmilee J 46 Comments

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
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
Thatta payir Kuzhambu Recipe
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.
Thatta payir Kuzhambu Recipe - Step1
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.
Thatta payir Kuzhambu Recipe - Step2
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.
Thatta payir Kuzhambu Recipe - Step3
4.Allow it to boil for sometime.Then add tamarind pulp, little more water if its too thick.
Thatta payir Kuzhambu Recipe - Step4
5.Allow it to boil again till oil separates. Then add coriander leaves and switch it off.
Thatta payir Kuzhambu Recipe - Step5
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 🙂

Thatta payir Kuzhambu Recipe
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.
Thatta payir Kuzhambu Recipe

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Filed Under: Kolambu and Sambars for rice, RandomPosts, Sidedish For Dosas

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Reader Interactions

Comments

  1. savitha ramesh says

    April 25, 2012 at 1:53 am

    cool pics…i love this curry a lot.

    Reply
  2. Prathibha says

    April 25, 2012 at 2:21 am

    nice n healthy curry..

    Reply
  3. Tina says

    April 25, 2012 at 2:24 am

    Never tried this delicious..

    Reply
  4. Tina says

    April 25, 2012 at 2:27 am

    Da curry looks delicious…

    Reply
  5. Aarthi says

    April 25, 2012 at 3:05 am

    that looks like a yummy curry

    Reply
  6. Divya Kudua says

    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 says

    April 25, 2012 at 3:32 am

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

    Reply
  8. Gayathri NG says

    April 25, 2012 at 3:56 am

    Yummy kulambu, tempting pics making me hungery!!

    Reply
  9. Vardhini says

    April 25, 2012 at 4:31 am

    Fragrant kuzhambu Sharmi.

    Reply
  10. Sudha Sabarish says

    April 25, 2012 at 5:06 am

    Nice kuzhambu,have bookmarked.

    Reply
  11. Premalatha Aravindhan says

    April 25, 2012 at 7:03 am

    Delicious and healthy recipe,love the clicks sharmi…

    Reply
  12. Paaka Shaale says

    April 25, 2012 at 7:05 am

    This recipe is new to me. Thanks for sharing 🙂

    Reply
  13. Nupur says

    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 says

    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 says

    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 says

    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 says

    April 25, 2012 at 8:30 am

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

    Reply
  18. Sharmilee! :) says

    April 25, 2012 at 8:40 am

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

    Reply
  19. Anonymous says

    April 25, 2012 at 10:47 am

    very nice recipe..

    Reply
  20. Nalini's Kitchen says

    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 says

    April 25, 2012 at 1:29 pm

    good recipe…looks yummy too..

    Reply
  22. jeyashrisuresh says

    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 says

    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 says

    April 25, 2012 at 4:07 pm

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

    Reply
  25. Suja Manoj says

    April 25, 2012 at 6:02 pm

    Healthy and yummy curry,thanks for sharing..

    Reply
  26. lubna karim says

    April 25, 2012 at 6:22 pm

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

    Reply
  27. Priya says

    April 25, 2012 at 10:38 pm

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

    Reply
  28. Chitra says

    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 says

    April 26, 2012 at 2:05 am

    Looks delicious, great accompaniment with dosai or bread:)

    Reply
  30. Hamsamalini Chandrasekaran says

    April 26, 2012 at 5:22 am

    Healthy curry. Yummy.

    Hamsamalini Chandrasekaran,
    http://indianrecipecorner.com

    Reply
  31. Priyas Feast says

    April 26, 2012 at 8:37 am

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

    Reply
  32. Pavithra Elangovan says

    April 26, 2012 at 11:55 am

    Finger licking curry :)yumm:)

    Reply
  33. RAKS KITCHEN says

    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
  34. Visha says

    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
  35. Arthi says

    July 9, 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
  36. kalyani says

    January 30, 2013 at 4:20 pm

    can i try dis with black/white channa?

    Reply
    • Sharmilee! :) says

      January 30, 2013 at 4:48 pm

      Yes, you can try this with black channa.

      Reply
  37. Ezhilan says

    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
  38. Ezhilan says

    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 says

      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
  39. Uma S says

    March 7, 2014 at 7:46 am

    today i did it tastes very good thanku

    Reply
  40. thiyagu Raj says

    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
  41. Malini says

    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
  42. anbu says

    February 11, 2015 at 12:59 am

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

    Reply
  43. Lavanya says

    June 11, 2019 at 5:07 pm

    Hi Sharmi,

    Suggest some side dish for this pls….

    Reply
    • Sharmilee J says

      July 3, 2019 at 6:29 am

      any poriyal will be apt

      Reply

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