Thatta Payaru Kuzhambu is a healthy and tasty curry made by cooking cowpea with onion tomato coconut spices along with tempering spices. Learn to make Thatta Payaru Kulambu with step by step pictures.
Thatta Payaru Kuzhambu is a staple dish of Kongunadu cuisine. That’s why I have been eating this curry since childhood and I like it very much. This is one of the most delicious curries which goes well with idli, dosa, rice, roti etc.
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About Thatta Payaru Kuzhambu
‘Thattayir’ in Tamil is red cowpea, so Thattapayer Kuzhambu is a curry made from cowpea. You can also add brinjal, potato or other vegetables along with cowpea in this vegetable. This curry becomes thick by adding coconut, onion and tomato paste.
You can make this Thattapayer Kulambu for lunch and use the leftovers for dinner with idli, dosa or chapati 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 satisfied. Try it and enjoy!
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Thatta Payaru Kuzhambu Ingredients
- Thatta Payaru – Thatta Payaru also known as red cowpea, is roasted and cooked to give it a nice aroma.
- Masala Paste – The paste is prepared by grinding roasted onions, tomatoes along with coconut, fennel and cooked cowpea.
- spice powder – Red chilli powder and coriander powder are used here.
- tempering – Tadka is made using vadagam, small onion, garlic and curry leaves.
- Tamarind – Tamarind gives spicy taste to the curry.
- coriander leaves – Coriander leaves are added for garnish, this improves the taste.
How to make Thattapayer Kujambu step by step
1. Heat oil in a pan and fry onion and tomatoes until tomatoes become soft and raw smell starts coming from it. Then mix it with the other ingredients listed under ‘To grind’ and make a fine paste. Adding cooked beans is just meant to thicken the curry.
2. Dry roast thatta payaru until it turns light brown and smells good. Wash it at least twice, then pressure cook with enough water and salt on medium flame for 3 to 4 whistles. Keep aside. Heat some oil in a pan – add the ingredients listed under ‘For seasoning’ and fry until light golden.
3. Add the tempering ingredients in step 2 to the pressure cooked thatta payaru. Stir vigorously, add ¾ cup water and add coconut paste. Add red chilli powder, coriander powder and salt if required.
4. Let it boil for some time. Then add tamarind pulp, if it is too thick then add some more water.
5.Let it boil again until the oil separates. Then add green coriander and turn off the flame.
Serve hot with boiled rice or dosa. Leave it for 1 hour for the curry to mix well.
Expert Tips
- You can skip grinding the tomato and add it to the tempering ingredients.
- Small onion can also be used while seasoning which is more delicious.
- Any other vegetables like brinjal, radish, vendakkai can also be added to this curry.
- Kuzhambu thickens with time so adjust accordingly.
serving and storage
Thatta Payaru Kulambu can be served with rice, idli, dosa, roti etc. This curry keeps well in the refrigerator for up to 2 days, reheat and serve.
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📖 Recipe Card
Thatta Payaru Kuzhambu Recipe
Thatta Payaru Kuzhambu is a healthy and delicious curry made by cooking cowpea with onion tomato coconut spices along with tempering spices. Learn to make Thatta Payaru Kulambu with step by step pictures.
Material
To get angry:
- 1 Medium sized large onion or 6 small onions
- 5 Garlic
- one and a half small spoon Vadgam which is used for tadka/urad dal
- 1 small spoon Oil
- some curry leaves
To grind to make paste:
- ¼ cup Coconut
- 1 medium sized Tomato
- one and a half medium sized large onion
- one and a half small spoon fennel seeds
- 2 tablespoon Thattapire Pressure Cooked
Instruction
-
Heat oil in a pan and fry onion and tomatoes until tomatoes become soft and raw smell starts coming from it. Then mix it with the other ingredients listed under ‘To grind’ and make a fine paste. Adding cooked beans is just meant to thicken the curry.
-
Dry roast thatta payir until it turns light brown and gives a nice aroma. Wash it at least twice, then pressure cook with enough water and salt on medium flame for 3 to 4 whistles. Keep aside. Heat some oil in a pan – add the ingredients listed under ‘For seasoning’ and fry until light golden.
-
Add the items tempered in step 2 to the pressure cooked thatta pair. Stir vigorously, add ¾ cup water and add coconut paste. Add chilli, coriander powder and salt if required.
-
Let it boil for some time. Then add tamarind pulp, if it is too thick then add some more water.
-
Let it boil again until the oil separates. Then add green coriander and turn off the flame.
notes
- You can skip grinding the tomato and add it to the tempering ingredients.
- Small onion can also be used while seasoning which is more delicious.
- Any other vegetables like brinjal, radish, vendakkai can also be added to this curry.
- Kuzhambu thickens with time so adjust accordingly.
Thatta Payaru Kuzhambu is a healthy and delicious curry made by cooking cowpea with onion tomato coconut spices along with tempering spices. Learn to make Thatta Payaru Kulambu with step by step pictures.
nutrition Facts
Thatta Payaru Kuzhambu Recipe
Quantity per serving (100 grams)
calories 251
Calories from Fat 99
% daily value*
thick 11 grams17%
saturated fat 4g25%
Trans Fat 0.03 grams
polyunsaturated fat 2g
Monounsaturated Fat 4 g
sodium 998 mg43%
potassium 445 mg13%
carbohydrates 33 grams11%
fiber 9 g38%
sugar 10 grams11%
protein 9 grams18%
Vitamin A 673IU13%
vitamin C 109 mg132%
calcium 89 mg9%
Iron 3mg17%
*Percent Daily Values are based on a 2000 calorie diet.
