Monday, 21 August 2017


This is a typical south Indian curry loved by everyone in Tamilnadu. It goes well with hot steamed rice topped with one spoon of Sesame oil.

How to make this highly nutritional Thattaipayiru kuzhambu?


Cowpea beans/Balck eyed beans/Karamani Payiru/Thattai payiru one cup
Tamarind one gooseberry size
Shallots six
Curry leaves 10nos
Mustard seeds one tsp
Turmeric one tsp
Sambar powder one tsp
Coriander powder one tsp
Fenugreek powder half tsp
Asafoetida one pinch
Water as required
Red chilly powder one tsp
Sesame oil one tablespoon
Peanut oil one tablespoon
Tomato optional
Jaggery one piece
Salt to taste


Soak the cow peas for two hours.
Wash the cow peas and pressure cook for three whistles.
Heat the pan with peanut oil over a medium flame.
Add mustard seeds to pop up.
Once the mustard seeds start to crackle, add shallots and curry leaves.
Saute for a minute until the shallots turn transparent.
Add asafoetida, fenugreek powder, sambar powder, turmeric, red chilly powder and coriander powder.
Saute for a while over a medium flame.
Add tamarind extract.
Add salt and jaggery.
Allow boiling for a few minutes until the gravy texture reached.
Add cooked cowpea beans and allow boiling for a while.

Add coriander leaves (optional)
Pour one tablespoon of sesame oil over the gravy and serve hot with hot steamed rice.

The combination of this cowpea beans gravy makes the hot steamed rice, a delicious meal.

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