Recipe for Kongunad style thatta payiru kathirikkai kuzhambu. Recipe with step by step pictures. தட்ட பயிறு குழம்பு, தட்டாம் பயிறு குழம்பு.
Thatta payiru / cow pea is an ingredient very common in the Kongunadu region. Lentils like horse gram, green gram and black eyed pea is predominantly used everyday in regions around Coimbatore (Kongunadu). Cow pea is perfect for cultivation in poor dry conditions and it makes it an important crop for arid and dry regions where many other crops fail to grow. A seed can consist upto 25% protein making it a very important grain in the region. Its also a rich source of folic acid. This recipe is from my friend Aruna. This is an everyday curry that goes well with rice.
Here is how to do it!
Cooking the thatta payiru
Soak the thatta payiru / cow pea for 4-5 hours in water. You can soak it over-nite too! Wash the soaked thatta payiru and add it to the pressure cooker. Add two cups of water to the cooker.
Cook for 3-4 whistles in the cooker and remove from heat. Wait for the pressure to release naturally. Set aside.
Masala for the kuzhambu
We will be making a raw masala paste. Here is what you will need.
Take a mixie jar and add in the fresh shredded coconut, Indian small onions / shallots and the spices. Also add in a couple of tablespoon of the cooked thatta payiru. It will give a nice smooth gravy. Add in half a cup of water and grind to a smooth paste. Set aside.
For Indian curries, you will need a heavy duty mixie and here is what I recommend.
Making the curry
Heat Indian sesame oil / gingely oil in a pan and add in the mustard seeds, dried red chillies and curry leaves. Let the mustard seeds crackle. Wood pressed sesame oil will foam up when heated and that is perfectly fine. Dont be alarmed when that happens.
Add in the sliced small onions / shallots. Saute for 4-5 minutes till the onions are soft and starting to brown.
Add in the chopped tomato and the chopped brinjal. Add in the salt. (Keep the cut brinjals in a bowl of water to avoid discoloration)
Note: Brinjals or Bottlegourd is traditionally used in this recipe.
Saute for 3-4 minutes until the tomatoes are half cooked and juiced down.
Add in the ground masala paste. Wash the mixie with half a cup of water and add it back to the pan.
Allow the masalas to simmer for 5 minutes on a medium flame.
Add in the cooked thattapayiru along with the water remaining from cooking the thattapayiru. Add a cup of water to the pan.
Cover the pan with a lid and let the gravy simmer for 10 minutes.
Thattapayiru kuzhambu is ready. Serve it with rice.
thatta payiru kathirikkai kuzhambu, aati vecha thatta payiru kuzhambu
Recipe for Kongunad style thatta payiru kathirikkai kuzhambu. Recipe with step by step pictures. தட்ட பயிறு குழம்பு, தட்டாம் பயிறு குழம்பு.
- Total Time: 6 hours 30 mins
- Yield: 4 servings 1x
Ingredients
For the masala paste
- 1/2 cup fresh shredded coconut
- 5 Indian small onions / shallots
- 1 teaspoon cumin seeds
- 1.5 teaspoon coriander seeds
- 3 dry red chillies
Other Ingredients
- 1/2 cup thatta payiru / cowpea
- 1 tablespoon Indian sesame oil / gingely oil
- 1/2 teaspoon mustard seeds
- 2 sprigs curry leaves
- 2 dried red chillies
- 15 Indian small onions / shallots , sliced
- 1 tomato, chopped (preferably country tomato)
- 4–5 brinjal, diced
- 1 teaspoon salt
Instructions
- Soak the thatta payiru / cow pea for 4-5 hours in water. You can soak it over-nite too! Wash the soaked thatta payiru and add it to the pressure cooker. Add two cups of water to the cooker. Cook for 3-4 whistles in the cooker and remove from heat. Wait for the pressure to release naturally. Set aside.
- Take a mixie jar and add in the fresh shredded coconut, Indian small onions / shallots and the spices. Also add in a couple of tablespoon of the cooked thatta payiru. It will give a nice smooth gravy. Add in half a cup of water and grind to a smooth paste. Set aside.
- Heat Indian sesame oil / gingely oil in a pan and add in the mustard seeds, dried red chillies and curry leaves. Let the mustard seeds crackle. Wood pressed sesame oil will foam up when heated and that is perfectly fine. Dont be alarmed when that happens.
- Add in the sliced small onions / shallots. Saute for 4-5 minutes till the onions are soft and starting to brown.
- Add in the chopped tomato and the chopped brinjal. Add in the salt. (Keep the cut brinjals in a bowl of water to avoid discoloration)
- Saute for 3-4 minutes until the tomatoes are half cooked and juiced down.
- Add in the ground masala paste. Wash the mixie with half a cup of water and add it back to the pan.
- Allow the masalas to simmer for 5 minutes on a medium flame.
- Add in the cooked thattapayiru along with the water remaining from cooking the thattapayiru. Add a cup of water to the pan.
- Cover the pan with a lid and let the gravy simmer for 10 minutes.
- Thattapayiru kuzhambu is ready. Serve it with rice.
- Prep Time: 6 hours
- Cook Time: 30 mins
- Category: Side Dish
- Cuisine: Tamilnadu
DI am ardent admirer of your recipes Very easy for beginnerson’t we need tamarind for thattapayiru kulambu
check this out
https://www.kannammacooks.com/karamani-puli-kuzhambu-black-eyed-pea-in-tamarind-curry/
Dear sugu sis.,
Vanakkam….. Made this curry. Turned out great. Tasted delicious. Subtle too… I cook dishes from your blog often. At times when I cook my regular dishes, and it turns out tasty, I am enquired…. From kannamma cooks??!! Is tat not bad… No dearie.. so good… So good to have you part of my life. Keep rocking as your fans say!!!
Thank you so much Andal. Means a lot!
Dear Kannamma,
You should change website name to Kannamma Rocks !!
Is 1/2 cup peas right proportion for this recipe? Also, what is gingely oil? I did with coconut oil and wondering if sesame oil will give better flavor. I did without brinjal and they gravy was too thick may be I evaporated water more or I had more black eyed peas.
Thanks
Next time, You can adjust the water quantity according to your preference.
Hi Suguna,
Just a small query do we use tamarind in this recipe.
Because I’ve seen my grandma using tamarind for thattapayiru Kara kulambu.
There is no tamarind for this recipe.
Madam, we call this karaamani in Tamil and Alasande in Kannada.
We normally use combination of brinjal with this karamani . Kaaramani has a flavour and
taste of its own. Even the sundal mad with Kaaramani is very tasty.
Your recipe sounds good. Will try it.
In Tamilnadu the water remaining after boiling the kaaramani seeds is taken out and
use it while making rasam. This rasam is very tasty and all will like it.
Without tamrid? Interesting recipe. Should try
Yeah, without tamarind. Do try.