Thattapayaru Sundal Recipe
Thattapayaru Sundal is a simple, South Indian style snack made with cowpeas, fresh coconut and just mild spices. This one is light but filling, and works well as a small evening tiffin with tea or even coffee. Thatta payaru sundal is an excellent variation to our regular sundal recipes. It is made with brown cowpeas very nutritious and healthy sundal you can make for Navaratri.
Servings2
Ingredients
- ½ cup thatta payaru / cowpeas
- ¼ cup fresh coconut
- salt to taste
To roast and grind
- 1 tablespoon coriander seeds
- ½ teaspoon pepper corns
- 3 to 4 nos red chillies
To temper
- 2 teaspoon oil
- ¾ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- a small sprig curry leaves
- a tiny pinch hing
Instructions
- Dry roast thattapayaru for just 3 minutes or until nice aroma comes.
- Pressure cook for 4-5 whistles in medium flame or until it becomes soft but don't make it mushy. Drain water and set aside.
- Dry roast the ingredients listed under 'to roast and grind' till slightly golden then let it cool down.
- Grind it to a semi coarse mixture.
- Heat oil in a pan - add the items listed under 'to temper' let it crackle.
- Then add thattapayaru along with salt and the spice powder (I didn't add fully just added half of it)
- Toss it well and cook for 2mins in low flame.
- Then add grated coconut and give a quick mix. Switch off.
- Serve Thattapayaru Sundal hot / warm as a evening snack!
Notes
- Thatta Payaru / Cowpeas – I used half cup of this. I dry roasted it first for 3 minutes just to get a nice nutty smell. It also helps the beans cook soft without turning mushy. You can soak it for few hours if you want, but I didn’t soak this time.
- Fresh Coconut (grated) – Added right at the end for little crunch and freshness. I used fresh one only. If you don’t have, dry coconut also ok but taste will be bit different.
- Spices – I dry roasted coriander, pepper, and red chillies till slightly golden and then ground them coarsely. This adds nice warmth and spice to the sundal. You can adjust quantity depending on how spicy you like.
- Tempering – I have used oil for tempering, then added mustard, cumin, curry leaves and hing. This gives the sundal its base flavor and that South Indian touch. You can use coconut oil also for extra aroma.
Nutrition Facts
Thattapayaru Sundal Recipe
Amount Per Serving (75 g)
Calories 259
Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 3g19%
Trans Fat 0.01g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Sodium 7mg0%
Potassium 562mg16%
Carbohydrates 33g11%
Fiber 17g71%
Sugar 2g2%
Protein 14g28%
Vitamin A 46IU1%
Vitamin C 5mg6%
Calcium 59mg6%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
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