Thatta Payaru Kuzhambu Recipe also known as karamani kuzhambu or cowpeas curry is a highly nutritious, protein rich South Indian kuzhambu. It is made with a simple onion, tomato and coconut paste to make the spicy kulambu that can be served with rice or kambu sadam.

Thatta Payaru Kuzhambu Recipe

Thatta payaru, we call it as karamani or perum payaru. Amma used to make theeyal out of this beans and have it with rice kanji. It is a family favorite. But today I decided to make a South Indian style kuzhambu.

I used shallots, tomatoes, garlic and coconut paste to make the kulambu. I served it with kambu sadam. It was like perfect combo, we enjoyed it.

About Thatta Payaru Kuzhambu

Thatta payaru also known as karamani, black eyed peas or cowpeas. It is also called as payari in many parts of South India. The beans is highly nutritious and is rich in protein. It is used to make many side dishes like this theeyal, sweet payaru, sundal.

Everytime Amma boils thatta payaru for making kuzhambu, she reserve a bowl of the cooked peas for me. I used to mix it with palm jaggery and coconut and enjoy. It taste so good, you have to try it for sure.

Now Thatta payaru kuzhambu is a wholesome curry you can make with black eyed peas, shallots, garlic, tomato, tamarind, coconut masala. It turns out thick, which you can enjoy with rice, chapati or porridge.

Similar Recipes

Remember to soak the peas day before you are planning to make. Next day you can add it to pressure cooker or an instant pot. It cooks in just 3 to 4 whistle. In an instant pot, pressure cook for 10 minutes. Let the pressure release by itself for perfectly cooked beans.

Make coconut paste which is used to thicken the kuzhambu. Grind fresh coconut with shallots, dry red chillies and coriander seeds. This not only thickens the curry but adds taste.

Now the process of making kuzhambu is easy. Temper spices in oil, I prefer using gingelly oil. Add shallots, garlic, tomatoes, cooked thatta payaru, coconut paste, tamarind pulp and salt. Boil for 10 minutes, thats it kuzhambu is ready.

Mix this kulambu with hot rice or serve with kambu choru or kanji for soul satisfying lunchh.

Ingredients

Thatta Payaru - Cook beans until it is soft. Under cooked beans doesn't taste good in this kulambu.
For Masala - grind coconut, dry red chillies, shallots, coriander seeds to paste which is used to thicken.
Tempering - I used gingelly oil, mustard, fenugreek seeds, dry red chilli and curry leaves.
Shallots, Garlic, Tomato - adds flavour and aroma.
Tamarind - one of the main ingredient which adds the sour balance to the kulambu.

Step by Step pictures

Soaking & Cooking Thatta Payaru

1)Wash and Soak karamani overnight. Strain it through a colander.

2) Take them in a pressure cooker, cover with water add salt to taste.

3)Cover and Pressure cook for 3 whistle, simmer the flame and cook for 5 mins. Turn off the heat and let the steam go all by itself. Open the cooker and set aside.

4)Cooked Karamani is ready. Set aside.

Grind Coconut paste

5)Take coconut in a blender.

6)Add dry red chillies, coriander seeds and shallots in the blender.

7)Grind to a smooth paste by adding water. Set aside till use.

Tempering spices

8)Heat oil in a kadai. Add in the tempering ingredients and let them sizzle.

9)Add curry leaves and let them sizzle.

Make base for kulambu

10)Add in shallots and garlic. You can add shallots whole or chop into small pieces.

11)Saute for a minute. Now add in chopped tomatoes.

12) Add in turmeric powder.

13)Add salt to taste and mix into the oil.

14)Cook until tomatoes gets slighly soft and mushy.