Recipe for Thattapayaru Kara Kuzhambu. Cowpea / Black Eyed Pea cooked in a spicy tamarind gravy. Served with rice. An everyday recipe perfect for lunch. Recipe with step by step pictures and video. This recipe is in collaboration with Idhayam Oil. தட்டப்பயறு குழம்பு.
I love tamarind based curries for lunch. Hot hot white rice with curry is all kinds of everyday happiness for me. This one is made with thattapayaru. A very prominent lentil in the Kongunad region along with green mung. Black eyed pea – Thattapayaru is also called as karamani in several parts of Tamilnadu. Its available in two varieties. Brown and white and both varieties work well in this recipe. I have added potatoes along. Veggies like brinjal, drumstick, yellow pumpkin also called as arasanikkai is also used. Here is how to make Thattapayaru Kara Kuzhambu.
Here is the video of Thattapayaru kara kuzhambu
Here is the step by step pics of how to make Thattapayaru kara kuzhambu. First, we shall boil the black eyed pea. Clean and wash the pea in water and add it to a cooker. I have used half a cup of pea today. Add in two cups of water. To the cooker, add in the turmeric, Idhayam sesame oil and salt. Cook for 10 minutes on medium flame. Ignore the number of whistles in the cooker. After 10 minutes, wait for the pressure to settle.
Open the cooker and add in the diced potatoes and pressure cook for five more minutes. After the said time, remove from heat and set aside to cool. Let the pressure settle on its own.
Now we shall make a paste for the kuzhambu. Take a heavy pan and add in little sesame oil. Add in the rice, garlic and chana dal. Roast them on a low flame till golden. Add in the rest of the spices and curry leaves. Roast for a few seconds until fragrant. Add in the fresh shredded coconut and roast for a few seconds more. Remove from heat and set aside to cool.
Add little water and grind to a smooth paste. Set aside.
Soak the tamarind in hot water for 15-20 minutes. Squeeze the tamarind to extract the pulp. Discard the seeds and the pith. Set aside.
The prep work is done. Now lets make the gravy. Heat Idhayam sesame oil in a pan and add in the mustard seeds and garlic cloves. Add in the curry leaves. Let the mustard seeds crackle. Note: A little fenugreek (1/8 teaspoon) can be added at this stage.
Add in the Indian shallots / small onions and sauté on a medium flame till the shallots are nice and golden.
Add in the tomatoes and the salt. Cover the pan with a lid and cook on a low flame till the tomatoes are mushy.
The tomatoes should be well cooked and mushy. Add in the kuzhambu milagai powder. Sauté for a minute. Kuzhambu milagai powder is similar to sambar powder. If you cannot get kuzhambu powder, you can substitute sambar powder. Here is where you can buy kuzhambu milagai powder online.
Add in the tamarind extract and jaggery. The jaggery nicely rounds the flavour of the kuzhambu. I always add a little jaggery whenever I make tamarind based gravies.
Add in the ground masala paste and water. Mix well.
Cover and let the curry simmer for 10 minutes.
Add in the cooked pea and potatoes.
Cover the pan with a lid and simmer for five minutes more.
Thattapayaru kara kuzhambu is ready. Thats all folks. Do try it at home today. I am sure this will become a regular at home. The curry can be stored in the refrigerator and will stay good for 3-4 days. I like to serve this kuzhambu with rice. It can be served with idlies for breakfast too.
For the Masala Paste
1 teaspoon Idhayam Sesame Oil 1 teaspoon plain white rice 5 - 6 cloves garlic 1 teaspoon chana dal 1/4 teaspoon black pepper 1/2 teaspoon coriander seeds 3 dry red chillies 1/2 teaspoon cumin seeds 1 sprig curry leaves 1/3 cup fresh shredded coconut 3/4 cup water
Cooking Thatta Payaru / Black Eyed Pea
2 cups cup water 1/2 cup black eyed pea (white or brown) 1/4 teaspoon turmeric powder 1/4 teaspoon Idhayam sesame oil 1/2 teaspoon salt 1 cup potatoes, cubed
Other Ingredients
2 tablespoon Idhayam Sesame Oil 1/4 teaspoon mustard seeds 1 pod garlic cloves 1 sprig curry leaves 1/2 cup Indian shallots 2 tomatoes, diced 3/4 teaspoon salt 2 teaspoon kuzhambu milagai powder (or) sambar powder 1 small gooseberry sized tamarind 3/4 cup hot water for soaking tamarind 1 cup water
Clean and wash the pea in water and add it to a cooker. Add in two cups of water. To the cooker, add in the turmeric, Idhayam sesame oil and salt. Cook for 10 minutes on medium flame. Ignore the number of whistles in the cooker. After 10 minutes, wait for the pressure to settle. Open the cooker and add in the diced potatoes and pressure cook for five more minutes. After the said time, remove from heat and set aside to cool. Let the pressure settle on its own.
Take a heavy pan and add in little sesame oil. Add in the rice, garlic and chana dal. Roast them on a low flame till golden. Add in the rest of the spices and curry leaves. Roast for a few seconds until fragrant. Add in the fresh shredded coconut and roast for a few seconds more. Remove from heat and set aside to cool. Add little water and grind to a smooth paste. Set aside.
Soak the tamarind in hot water for 15-20 minutes. Squeeze the tamarind to extract the pulp. Discard the seeds and the pith. Set aside.
Heat Idhayam sesame oil in a pan and add in the mustard seeds and garlic cloves. Add in the curry leaves. Let the mustard seeds crackle. Add in the Indian shallots / small onions and sauté on a medium flame till the shallots are nice and golden. Add in the tomatoes and the salt. Cover the pan with a lid and cook on a low flame till the tomatoes are mushy.
Add in the kuzhambu milagai powder. Sauté for a minute. Add in the tamarind extract and jaggery. Add in the ground masala paste and water. Mix well. Cover and let the curry simmer for 10 minutes. Add in the cooked pea and potatoes. Cover the pan with a lid and simmer for five minutes more.
Serve with rice
Notes
Along with potatoes, brinjals, yellow pumpkin, drumstick can be used too.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 30m
For the Masala Paste
1 teaspoon Idhayam Sesame Oil 1 teaspoon plain white rice 5 - 6 cloves garlic 1 teaspoon chana dal 1/4 teaspoon black pepper 1/2 teaspoon coriander seeds 3 dry red chillies 1/2 teaspoon cumin seeds 1 sprig curry leaves 1/3 cup fresh shredded coconut 3/4 cup water
Cooking Thatta Payaru / Black Eyed Pea
2 cups cup water 1/2 cup black eyed pea (white or brown) 1/4 teaspoon turmeric powder 1/4 teaspoon Idhayam sesame oil 1/2 teaspoon salt 1 cup potatoes, cubed
Other Ingredients
2 tablespoon Idhayam Sesame Oil 1/4 teaspoon mustard seeds 1 pod garlic cloves 1 sprig curry leaves 1/2 cup Indian shallots 2 tomatoes, diced 3/4 teaspoon salt 2 teaspoon kuzhambu milagai powder (or) sambar powder 1 small gooseberry sized tamarind 3/4 cup hot water for soaking tamarind 1 cup water
Clean and wash the pea in water and add it to a cooker. Add in two cups of water. To the cooker, add in the turmeric, Idhayam sesame oil and salt. Cook for 10 minutes on medium flame. Ignore the number of whistles in the cooker. After 10 minutes, wait for the pressure to settle. Open the cooker and add in the diced potatoes and pressure cook for five more minutes. After the said time, remove from heat and set aside to cool. Let the pressure settle on its own.
Take a heavy pan and add in little sesame oil. Add in the rice, garlic and chana dal. Roast them on a low flame till golden. Add in the rest of the spices and curry leaves. Roast for a few seconds until fragrant. Add in the fresh shredded coconut and roast for a few seconds more. Remove from heat and set aside to cool. Add little water and grind to a smooth paste. Set aside.
Soak the tamarind in hot water for 15-20 minutes. Squeeze the tamarind to extract the pulp. Discard the seeds and the pith. Set aside.
Heat Idhayam sesame oil in a pan and add in the mustard seeds and garlic cloves. Add in the curry leaves. Let the mustard seeds crackle. Add in the Indian shallots / small onions and sauté on a medium flame till the shallots are nice and golden. Add in the tomatoes and the salt. Cover the pan with a lid and cook on a low flame till the tomatoes are mushy.
Add in the kuzhambu milagai powder. Sauté for a minute. Add in the tamarind extract and jaggery. Add in the ground masala paste and water. Mix well. Cover and let the curry simmer for 10 minutes. Add in the cooked pea and potatoes. Cover the pan with a lid and simmer for five minutes more.
Serve with rice
Notes
Along with potatoes, brinjals, yellow pumpkin, drumstick can be used too.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 30m
Find it online : https://www.kannammacooks.com/thattapayaru-kara-kuzhambu/
Recipe for Vazhakkai Varuval. Raw Bananas briefly boiled in water and then fried in oil along with spices till crispy. Recipe with step by step pictures and video.
Here is the video of how to make Vazhakkai Varuval – Raw Banana Fry Recipe
Here are some of the products you can buy online for making this recipe Frying Pan https://amzn.to/3r3CC8x Standard Chopping Board https://amzn.to/3AHX8iq High Curcumin Lakadong Turmeric Powder https://amzn.to/3HboaAW
Here is the step by step pictures of how to make Vazhakkai Varuval – Raw Banana Fry Recipe Here are other recipes from the site that uses raw banana as a prime ingredient. Bananas when they are not ripe has a starch that is called as resistant starch that is very good for you. Try to include raw banana / plantain in your diet as often as you can. Here is how to make Raw Banana Varuval / fry. Raw bananas can be very sticky when peeled and will stick to your hands, knife and even the board. To avoid this, apply oil on your hands, knife and your peeler. This helps from the bananas sticking to a great extent.
Peel the bananas. Just peel a thin layer. That’s enough. No need to get all the skin out. The remaining skin adds a nice texture to the Varuval. Some folks totally remove the skin. Its totally up to you. I like a little skin left on mine. After peeling the bananas, dice them into small pieces. Add the pieces to water to avoid discoloration / oxidization.
Bring a pot of water to a boil. Add in the salt and turmeric powder. Add in the diced bananas and boil for 3-4 minutes. The bananas cook real fast. When its soft and tender, strain them and set aside.
Heat oil in a pan, preferably non stick. I like to use groundnut oil for this recipe. If you cannot get groundnut oil, vegetable oil works just fine. Add in the mustard seeds, curry leaves and red chillies. Let the mustard seeds crackle. Add in the boiled bananas.
Add in the salt and the spices. Add in the besan.
Besan is nothing but starch and it nicely coats the bananas when tossed along. Starch when roasted crisps up well and it makes the raw bananas extra crispy. Also the besan give a nice bajji / pakora effect / feel to the raw bananas. Keep the flame on low and roast for 10-15 minutes until the Vazhakkai has nicely crisped up.
Finally finish it with a generous sprinkle of coriander leaves.
Serve the Raw Banana Varuval as a side dish with rice, sambar, rasam, curd rice etc…
Raw Banana Prep
4 small raw banana 1/2 teaspoon salt 1/4 teaspoon turmeric powder
For the Varuval / Stir-Fry
3 tablespoon groundnut oil 1/2 teaspoon mustard seeds 2 sprigs curry leaves, chopped 2 dried red chillies, chopped 1/2 teaspoon salt 1/4 teaspoon asafoetida 3/4 teaspoon red chilli powder 1/4 teaspoon turmeric powder 2 tablespoon besan flour 2 sprigs coriander leaves, chopped
Peel the bananas. Just peel a thin layer. After peeling the bananas, dice them into small pieces. Add the pieces to water to avoid discoloration / oxidization.
Bring a pot of water to a boil. Add in the salt and turmeric powder. Add in the diced bananas and boil for 3-4 minutes. When its soft and tender, strain them and set aside.
Heat oil in a pan, preferably non stick. Add in the mustard seeds, curry leaves and red chillies. Let the mustard seeds crackle. Add in the boiled bananas. Add in the salt and the spices. Add in the besan. Keep the flame on low and roast for 10-15 minutes until the Vazhakkai has nicely crisped up.
Finally finish it with a generous sprinkle of coriander leaves.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 20m
