Here is the video of how to make suraikai thattapayaru kuzhambu – bottlegourd cowpea curry. சுரைக்காய் தட்டைப்பயறு குழம்பு. Recipe with video.
Thatta payiru / cowpea or black eyed 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). Cowpea 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 is a Kongunadu special curry recipe that is served for lunch with rice. The secret to this creamy kuzhambu – a little bit of cooked cowpea is ground and added along. This makes the kuzhambu very rich and velvety.
Here are some of the things you can buy online for making this recipe Thaalippu Vadagam Kuzhambu Milagai Powder Thattapayaru Black Clay Pot Heavy Duty Indian Mixie Wooden Chopping Board Coconut Opener
Here is the video of how to make சுரைக்காய் தட்டைப்பயறு குழம்பு | Bottlegourd Cowpea Curry | Kongunadu Special Lunch Recipe Served With Rice
For Cooking Cowpea
1/2 cup thattapayaru – cowpea 1/2 teaspoon rocksalt 1.5 cups water to cook thattapayaru
For Masala Paste
2 tablespoon Indian sesame oil 1/2 teaspoon cumin seeds 1/4 teaspoon fennel seeds 10 cloves country garlic 15 Indian shallots – small onions 1 sprig curry leaves 2 country tomatoes 1 teaspoon rock salt 3/4 cup fresh shredded coconut 1 ladle cooked cowpea*** 1 cup water to grind
Prepping Tamarind
1 small lime sized tamarind 1 cup hot water
Other Ingredients
3 tablespoon Indian Sesame Oil (divided) 1/4 teaspoon fenugreek seeds 1 tablespoon dry thaalippu vadagam 3 dried red chillies 1 sprig curry leaves 15 Indian shallots – small onions 1/2 teaspoon turmeric powder 1 tablespoon kuzhambu milagai powder 2 tablespoon coriander powder 1/4 teaspoon asafoetida 1/2 teaspoon jaggery 1 cup water for cooking 1 medium sized bottle gourd
Cooking The Cowpea We will be using brown cowpea for this recipe. The white ones doesnt work well for this recipe. Wash and soak the cowpea for one hour. After soaking the cowpea for the said time, drain the water and add it to a pressure cooker. Add 1/2 teaspoon of rock salt and 1.5 cups of water to the cooker. Cover the cooker and cook for 4-5 whistles. It will take about 10-12 minutes. Let the pressure settle before opening.
Prepping Bottlegourd Wash and peel the bottle gourd. Cut the gourd into quarter and remove the soft seedy part in the middle. Discard the soft part. Dice the bottlegourd and set aside.
Prepping Tamarind Soak the tamarind in hot water for 20 minutes. Squeeze the tamarind to extract the pulp. Discard the seeds and the pith. Set aside.
Masala Paste Add sesame oil to a pan. Add in the cumin seeds and the fennel seeds. Add in the country garlic and the Indian shallots. If you cannot source country garlic (small garlic), you can use regular garlic. Add in the curry leaves. Saute for a couple of minutes till the onions are soft and starting to brown. Add in the chopped tomatoes and the rock salt. Mix well to combine. Cover the pan with a lid and cook till the tomatoes are mushy. Once the tomatoes are mushy, add in the coconut and the cooked cowpea. The cooked cowpea when ground will make for a velvety curry.
Grind the mixture to a fine paste. You can add little water while grinding. Make sure that the masala is ground to a fine paste.
Making The Curry Heat 2 tablespoon of Indian sesame oil in a clay pot. Add in the fenugreek seeds, vadagam, and dried red chillies. Add in the curry leaves. Add in the Indian shallots and sauté everything for couple of minutes. If you cannot source vadagam, just add half a teaspoon of mustard seeds and proceed with the recipe. But vadagam gives a fantastic aroma and taste to the kuzhambu. You can source them easily online and I have provided the links for the same above.
Add in the turmeric powder, Kuzhambu milagai powder, coriander powder and asafoetida. Roast the dry masalas for a few seconds. Do not roast for long as the masalas will burn.
Add in the tamarind pulp to the pot. Add in the bottle gourd and mix well. Cover the pan with a lid and simmer for 15 minutes till the bottle gourd is cooked tender. Feel free to add little water mid way while the bottle gourd is cooking. Add upto a cup of water for cooking the bottle gourd.
Add in the ground masala. Wash the mixie with a cup of water and add it back to the pot. Add jaggery. Cover the pan with a lid and let the curry simmer for five minutes.
Finally finish the curry by adding a tablespoon of Indian sesame oil. Serve hot with rice.
- Author: Suguna Vinodh
- Prep Time: 60m
- Cook Time: 30m
For Cooking Cowpea
1/2 cup thattapayaru – cowpea 1/2 teaspoon rocksalt 1.5 cups water to cook thattapayaru
For Masala Paste
2 tablespoon Indian sesame oil 1/2 teaspoon cumin seeds 1/4 teaspoon fennel seeds 10 cloves country garlic 15 Indian shallots – small onions 1 sprig curry leaves 2 country tomatoes 1 teaspoon rock salt 3/4 cup fresh shredded coconut 1 ladle cooked cowpea*** 1 cup water to grind
Prepping Tamarind
1 small lime sized tamarind 1 cup hot water
Other Ingredients
3 tablespoon Indian Sesame Oil (divided) 1/4 teaspoon fenugreek seeds 1 tablespoon dry thaalippu vadagam 3 dried red chillies 1 sprig curry leaves 15 Indian shallots – small onions 1/2 teaspoon turmeric powder 1 tablespoon kuzhambu milagai powder 2 tablespoon coriander powder 1/4 teaspoon asafoetida 1/2 teaspoon jaggery 1 cup water for cooking 1 medium sized bottle gourd
Cooking The Cowpea We will be using brown cowpea for this recipe. The white ones doesnt work well for this recipe. Wash and soak the cowpea for one hour. After soaking the cowpea for the said time, drain the water and add it to a pressure cooker. Add 1/2 teaspoon of rock salt and 1.5 cups of water to the cooker. Cover the cooker and cook for 4-5 whistles. It will take about 10-12 minutes. Let the pressure settle before opening.
Prepping Bottlegourd Wash and peel the bottle gourd. Cut the gourd into quarter and remove the soft seedy part in the middle. Discard the soft part. Dice the bottlegourd and set aside.
Prepping Tamarind Soak the tamarind in hot water for 20 minutes. Squeeze the tamarind to extract the pulp. Discard the seeds and the pith. Set aside.
Masala Paste Add sesame oil to a pan. Add in the cumin seeds and the fennel seeds. Add in the country garlic and the Indian shallots. If you cannot source country garlic (small garlic), you can use regular garlic. Add in the curry leaves. Saute for a couple of minutes till the onions are soft and starting to brown. Add in the chopped tomatoes and the rock salt. Mix well to combine. Cover the pan with a lid and cook till the tomatoes are mushy. Once the tomatoes are mushy, add in the coconut and the cooked cowpea. The cooked cowpea when ground will make for a velvety curry.
Grind the mixture to a fine paste. You can add little water while grinding. Make sure that the masala is ground to a fine paste.
Making The Curry Heat 2 tablespoon of Indian sesame oil in a clay pot. Add in the fenugreek seeds, vadagam, and dried red chillies. Add in the curry leaves. Add in the Indian shallots and sauté everything for couple of minutes. If you cannot source vadagam, just add half a teaspoon of mustard seeds and proceed with the recipe. But vadagam gives a fantastic aroma and taste to the kuzhambu. You can source them easily online and I have provided the links for the same above.
Add in the turmeric powder, Kuzhambu milagai powder, coriander powder and asafoetida. Roast the dry masalas for a few seconds. Do not roast for long as the masalas will burn.
Add in the tamarind pulp to the pot. Add in the bottle gourd and mix well. Cover the pan with a lid and simmer for 15 minutes till the bottle gourd is cooked tender. Feel free to add little water mid way while the bottle gourd is cooking. Add upto a cup of water for cooking the bottle gourd.
Add in the ground masala. Wash the mixie with a cup of water and add it back to the pot. Add jaggery. Cover the pan with a lid and let the curry simmer for five minutes.
Finally finish the curry by adding a tablespoon of Indian sesame oil. Serve hot with rice.
- Author: Suguna Vinodh
- Prep Time: 60m
- Cook Time: 30m
Find it online : https://www.kannammacooks.com/suraikai-thattapayaru-kuzhambu/
Cowpea | தட்டைப்பயறு கபாப் செய்வது எப்படி | Healthy Protein Rich Kebab Recipe. Recipe for healthy air fried / baked kebab made with thatta payaru . This is a healthy and gluten free recipe. Protein rich kebab recipe. Recipe with video.
Thatta payaru is one of my favorite lentils of all time. It’s a very prominent grain used in Kongunadu and it’s also very nutritious. A single seed can contain upto 25% protein. This is my spin off on the traditional thatta payaru vadai made in the region. This kebab is baked and not deep fried. I add a coarse powder made of roasted peanuts to the kebab mixture. This gives the kebab a nutty texture and also makes it very rich. You can have the kebabs as is or stuff it in a kathi roll. These kebabs freeze well too.
Here are some of the things you can buy online for making this recipe Air Oven / Air Fryer Oil Mister Thatta Payaru Wooden Skewers Coconut Oil Spicy Mayo
Here is a list of ingredients you will need for making this Thattapayaru Kebab | Lobia Kebab
Here is a video of how to make Thattapayaru Kebab | Lobia Kebab
To Cook Thatta Payaru / Cowpea
1 cup thatta payaru /cowpea 1 teaspoon salt 3 cups water to cook
For the Kebab Masala
3 tablespoon coconut oil (divided) 1 tablespoon ginger, finely chopped 2 sprig curry leaves, finely chopped 1 cup onion, finely chopped 2 green chillies, finely chopped 1 tablespoon besan flour 1/2 teaspoon turmeric powder 1/2 teaspoon red chilli powder 1/4 teaspoon black pepper powder 1/4 teaspoon cumin powder 1/2 teaspoon fennel powder 1/4 teaspoon cardamom powder 1/4 teaspoon asafoetida 1/2 teaspoon salt 1/4 cup mint leaves, finely chopped 1/4 cup coriander leaves, finely chopped
Other Ingredients
1/2 cup roasted peanuts 1/4 cup beaten rice – aval – poha 1 tablespoon unsalted butter 1 lime, juiced
To Serve
spicy mayonnaise sliced onions lime / lemon wedges coriander leaves
Cook the Thatta Payaru
Wash and soak thatta payaru in water overnight. Add in the thatta payaru to a pressure cooker. Add in a teaspoon of salt and three cups of water. Cook for 4-5 whistles. Let the pressure settle before opening. Grind the thatta payaru to a coarse paste. The mixie might not grind if you add all the thatta payaru at one go. Add the thatta payaru in small amounts and grind to a coarse paste. Set aside.
Kebab Masala
Heal coconut oil in a pan and add in the ginger and curry leaves. Saute for a few seconds. Add in the onions and sauté till the onions are soft. Once the onions are soft, add in the green chillies and besan. Saute for a couple of minutes so the besan gets roasted. Add in all the spice powders and the salt. Saute for a couple of minutes. Add in the mint and coriander leaves and mix well to combine. Set aside to cool
Peanut – Aval Powder
Grind the roasted peanuts and aval together to a coarse powder. Set aside.
Kebab Mix
Take a bowl and add in the ground thatta payaru, ground peanut mixture, kebab masala, butter and juice of a lime. Mix well.
Soak the skewers in water for one hour. Soaking the skewers will help the skewers from burning while grilling / baking. Dip the palms in water. Take a ball of thatta payaru mixture and form a tight kebab on a skewer.
Air Fry
Sprinkle oil on the kebab Air Fry the kebabs – 180 degree Celsius for 10 – 12 minutes.
Serve
Serve the air fried kebabs with hot mayo, sliced onions and lime / lemon wedges. Sprinkle some coriander leaves. Serve hot.
- Author: Suguna Vinodh
- Prep Time: 8h
- Cook Time: 1h
