Thattapayaru kuzhambu | Brown cowpeas gravy | Thattaipayaru kadayal
Thattapayaru kuzhambu is South Indian gravy, prepared with boiled brown cowpeas, and basic spices.
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
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.
Nutrition
Calories: 240kcal
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