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Thatta Payir Theeyal Recipe

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Karamani Kuzhambu Recipe with step by step pictures. This thatta payir theeyal is made with Karamani and Fresh Coconut.

Karamani Theeyal Recipe

I would say that this i my all time favourite kuzhambu. Amma makes this often and serves it with plain rice kanji. Frankly i can drink this stuff, it is that tasty. You have to try it to feel the taste of it.

Ingredients for Karamani Theeyal Recipe

  • Karamani / Perum Payaru / Thatta Payir - 3 cup soaked
  • Salt to taste
  • Tamarind Pulp - 1 tablespoon or to taste
  • Water as needed
To Roast & Grind:
  • Fresh Coconut - 1 cup grated
  • Dry Red Chilli - 5 or to taste
  • Coriander Powder / Malli Podi - 3 tbsp
  • Oil - 1 tbsp
 

How to make Karamani Theeyal Recipe

  1. Soak karamani overnight. Drain it and take it in a pressure cooker. Cover it with water.
  2. Now pressure cook this for 3 whistle, simmer it for 10 mins. Turn off the heat and let the steam go all by itself. Open the cooker and keep it with the cooking liquid.
  3. Heat oil in a kadai. Add in dry red chillies and coconut. Roast till it gets dark. Now add in coriander powder and mix well. Cool it, now take it in a blender and make it into a fine puree.
  4. Now take the masala in a kadai. Cover with water.
  5. Add the cooked karamani along with the water, salt, tamarind pulp and mix well.
  6. Bring this to boil, simmer it for 15 to 20 mins till oil separates.
  7. Serve with rice or kanji

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Karamani Theeyal Recipe | Thatta Payir Theeyal Recipe | Perum Payaru Theeyal Recipe

Karamani Kuzhambu Recipe with step by step picture. This is made with Karamani and Fresh Coconut
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Main Course
Cuisine Indian, South Indian
Servings 5 servings
Calories 453 kcal

Ingredients
  

  • 3 cup Karamani (Black Eyed Peas) soaked
  • Salt to taste
  • 1 tablespoon Tamarind Pulp or to taste
  • Water as needed
  • To Roast & Grind:
  • 1 cup Fresh Coconut grated
  • 5 Dry Red Chilli or to taste
  • 3 tablespoon Coriander Powder
  • 1 tablespoon Oil

Instructions
 

  • Soak karamani overnight. Drain it and take it in a pressure cooker. Cover it with water. Now pressure cook this for 3 whistle, simmer it for 10 mins. Turn off the heat and let the steam go all by itself. Open the cooker and keep it with the cooking liquid.
  • Heat oil in a kadai. Add in dry red chillies and coconut. Roast till it gets dark. Now add in coriander powder and mix well. Cool it, now take it in a blender and make it into a fine puree.
  • Now take the masala in a kadai. Cover with water.
  • Add the cooked karamani along with the water, salt, tamarind pulp and mix well.
  • Bring this to boil, simmer it for 15 to 20 mins till oil separates.
  • Serve with rice or kanji

Nutrition

Nutrition Facts
Karamani Theeyal Recipe | Thatta Payir Theeyal Recipe | Perum Payaru Theeyal Recipe
Serving Size
 
1 servings
Amount per Serving
Calories
453
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
5
g
31
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
3
g
Sodium
 
25
mg
1
%
Potassium
 
1374
mg
39
%
Carbohydrates
 
70
g
23
%
Fiber
 
14
g
58
%
Sugar
 
12
g
13
%
Protein
 
25
g
50
%
Vitamin A
 
479
IU
10
%
Vitamin C
 
67
mg
81
%
Calcium
 
142
mg
14
%
Iron
 
10
mg
56
%
* Percent Daily Values are based on a 2000 calorie diet.
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Karamani Theeyal Recipe step by step picture

 
Take oil in a pan, add in dry red chillies
now add in coconut
saute well
You have to fry this till it get dark..
now add a good amount of coriander powder
mix well
Take this in a blender
make it into a smooth paste
Now cook your karamani..I soaked this overnight
Take this in a pressure cooker
cover with water and pressure cook
now it is cooked
Take the ground masala in a kadai
Add in water
add in salt
and some tamarind pulp
mix well
add in the cooked karamani along with any cooking liquid
put it in heat
Cook till oil separates
Enjoy
 

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About Aarthi

Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

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  1. Surya

    This looks very easy. Will tryit tomorrow. Thanks. Should cow gram be soaked overnight or can we cook without soaking?

    Reply

  2. Aarthi

    @Suryasoaking overnight makes it cook faster.

    Reply

  3. Anonymous

    Shall we use small onion ....

    Reply

  5. priya

    im ur big fan of ur blog aarthi.. very happy to cook all ur receipes.. thank you very much.

    Reply

  6. Abinaya

    Onions and tomatoes not necessary??

    Reply

    • Aarthi

      no need

      Reply