Thattapayaru kuzhambu | Brown cowpeas gravy | Thattaipayaru kadayal
Thattapayaru kuzhambu is South Indian gravy, prepared with boiled brown cowpeas, and basic spices.
Brown cowpeas gravy which is called as Thattaipayaru kadayal in Tamil is very easy to prepare and served for rice or dosa. As the name suggests, this gravy is prepared with brown cowpeas and not the white one.
Please check out my earlier post, Suraikkai thattaipayaru kulambu known as Bottle gourd cowpeas gravy, prepared with the brown cowpeas and bottle gourd.
Thattaipayaru has lots of health benefits which includes,
The Black Eyed Peas or the thattaipayaru is a very good source of protein and one cup of cooked copies can satisfy 50 percent of the daily requirement of protein for one person.
It also carries a good amount of dietary fiber, which helps to his stomach conditions such as diarrhea and constipation.
These cowpeas help with the metabolism of our body and balance the sugar levels excellently.
In addition to the excellent good health properties, this cowpeas gravy is one of the simplest curries to prepare and makes it a satisfying meal.
Moreover, there are two methods to make this gravy. One is tamarind based and the other is just basic onion, tomato based gravy. I usually make both the methods and today I have shown the later one here.
For similar gravies: Brinjal rajma gravy
Watch the video here:
Thattapayaru kuzhambu | Brown cowpeas gravy | Thattaipayaru kadayal
Ingredients
- 1 cup brown cowpeas thatta payaru
- 3 tsp gingelly/sesame oil
- ¾ tsp mustard seeds
- 1 tbsp chopped ginger
- 12 shallots/small onions
- Few curry leaves
- 2 small tomatoes
- ¼ tsp turmeric powder
- 1 tbsp sambar powder
- 1 ½ tsp salt (as per taste)
- ¼ tsp asafoetida
- Few coriander leaves
- 4 cups water (approx.)
Instructions
Preparation:
- Clean and soak brown cowpeas (thattaipayaru) in water for minimum one hour.
- Pressure cook the cowpeas for 6-8 whistles. The legumes should be cooked soft. When the cooked cowpeas are still hot, mash them and keep aside.
Recipe to make thattapayaru kuzhambu:
- Heat some oil in a pan, add mustard seeds, chopped ginger and green chilli.
- Add chopped shallots (small onions) and saute until they become mild pink.
- Put some curry leaves and chopped tomatoes.
- Cook tomatoes until they become soft and mushy.
- Add turmeric powder and sambar powder.
- Pour some water to cook the masala.
- Now add the mashed cowpeas (thattapayaru) with water and mix well.
- Adjust the water quantity to get the gravy consistency and add required salt.
- Finally, add some asafoetida and coriander leaves.
- Switch off and serve with hot rice or dosa.
Notes
Nutrition
Preparation:
- Clean and soak brown cowpeas (thattaipayaru) in water for minimum one hour.
- Pressure cook the cowpeas for 6-8 whistles. The legumes should be cooked soft. When the cooked cowpeas are still hot, mash them and keep aside. Retain the boiled water to use in the gravy.
Recipe to make thattapayaru kuzhambu:
- Heat some oil in a pan, add mustard seeds, chopped ginger and green chilli.
- Add chopped shallots (small onions) and saute until they become mild pink.
- Put some curry leaves and chopped tomatoes.
- Cook tomatoes until they become soft and mushy.
- Add turmeric powder and sambar powder.
- Pour some water to cook the masala.
- Now add the mashed cowpeas (thattapayaru) with water and mix well.
- Adjust the water quantity to get the gravy consistency and add required salt.
- Finally, add some asafoetida and coriander leaves.
- Switch off and serve with hot rice and Vazhakkai roast or Cabbage pakoda.
Tips/ Notes:
1) For easy digestion, always add ginger or garlic with any kind of pulses/legumes based gravy. I add ginger for this one which suits better.
2) If you want a no onion gravy, then skip onions. Moreover, small onions are a healthy choice, but you can replace with a big onion too.
3) As a last tip, soaking the cowpeas makes it easier to cook. In case if you are in a hurry and don’t have time to soak, then increase the number of pressure cooker whistles.
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