This thatta payiru kuzhambu recipe is a tamarind-based gravy made with cooked thatta payiru/Cowpeas which goes well with rice. During my childhood days, I was never fond of puli kuzhambu. I will just have curd rice if mom makes it. So after marriage totally avoided cooking this type of gravies. But over time my taste has got changed and nowadays I have really started to enjoy these types of traditional gravies. This was the first time I tried it with thatta payiru and it turned out good. A simple poriyal and papad will be a good accompaniment for this dish.
Thatta payiru/Cowpeas – 1/2 cup
Gingeley oil – 2 tblsp
Mustard seeds – ¼ tsp
Sauf – ¼ tsp
Fenugreek seeds – 1/8 tsp
Asafoetida – a pinch
Small onion – 15, chopped, or Big onion – 1
Tomato – 1, medium sized, chopped
Green chillies – 2, slited
Kuzhambu milagai thool – 2.5 tblsp
Tamarind – lemon sized (soaked in water)
Curry leaves – few
Salt – to taste
- Dry roast the cowpeas for a few mins to get nice aroma and pressure cook for 3 whistles till it’s cooked softly.
- Heat the oil in a pan and add the mustard seeds, sauf, feengreek seeds and asafoetida. Once the mustard seeds crack, add onions, green chillies and curry leaves and sauté till the onions are transparent.
- Now add the cut tomatoes and cook for a few mins. Add the kuzhambu milagai thool and mix well.
- Finally add the tamarind extract made, the cooked beans, required water and salt and bring it to boil. When the gravy starts to boil lower the heat and let it cook covered for 15–20 mins till the oil separates out. Serve hot with steamed rice.
- Two tsps of chilli powder, 3 tsps of coriander podwer and 1 tsp of cumin powder can be replaced instead of the kuzhambu milagai thool.
- Two tblspns of grated coconut can be grinded and added at the last stage.