Chettinad Thattapayaru Kulambu

Black eyed beans or cow peas are called alasandalu or bobbarlu in telugu, alasandi in kannada and Lobia or chawli in hindi.These are soaked overnight then cooked till soft and used in curries. Without thattapayaru there is no house in chettinad. They purchase bulk in the season and store it up to next season.Thattapayaru is known as cow peas in English and is also known as karamani. It is a rich source of protein. Thatta payir / cow-pea is one of the tastiest and healthiest Beans. This bean suits for sundal as well as gravy. This lentil is also called as red chori or brown beans too. It is usually served with plain rice and Paruppu Thogayal. Thattai payir kozhambu is one of my favourite curries and very tasty too. Lets get to the recipe,

Prep time	Blending time	Serves
15 mins	20 mins	3 -4  persons

Recipe type:  Kulambu varieties

Cuisine: Chettinad

Ingredients Thattapayaru /Cow peas  - 1 cup Onions  -2 no’s Tomato -2 no’s Garlic   -8 cloves Turmeric powder –1/4 tsp Vathal kulambu powder -1/2 tsp Tamarind /puli –lemon size Roast and grind to paste Fresh coconut  -1/4 cup Jeera seeds -1/2 tsp Split Bengal gram  -3/4 tsp Seasonings Coconut oil -1 tbsp. Mustard seeds -1/2 tsp Cumin seeds  -1/2 tsp Fenugreek seeds -1/2 tsp Hing –pinch Black pepper  - ½ tsp Curry leaves –few sprigs

Method

1. Pressure cook the lentil with sufficient water for 3 to 4 whistles.Chop small onion and tomato. Crush garlic with skin. Soak tamarind in water and extract the pulp. Add tamarind water to the cooked thattapayaru and boil for some time.

2. Heat oil in kadai splutter mustard seeds, and then add cumin seeds, fenugreek seeds, black pepper corns, asafetida, curry leaves and sauté for 30 secs.Add the onions, garlic, with pinch of salt and sauté until they turn golden brown.Now add the chopped tomatoes and sauté until they turn mushy.

3. Add the red chili powder, coriander powder, turmeric powder and sauté for about one minute.

Now add the tamarind extract, salt and let it boil really well for about 3 minutes. Now add the cooked karamani and let it boil for about 5-8 minutes. 

4. Meanwhile grind the following ingredients in to find paste with required amount of water. Add the ground coconut to the karamani kuzhambu and let it boil for another 5-8 minutes in low flame. 

5. Adjust the consistency of the gravy accordingly; it should neither be too watery nor too thick.Finally add the chopped cilantro and switch off the stove.

Serving suggestions

Beans poriyal

Kootu

Roti/Pulav

Hot white rice

Side dish for idlis, dosas, rotis, chapathis.

Rice vathal or appalam

Notes 

1. Instead of grinding coconut,you can use sambar powder for balancing the taste. 

2. If you want kulambu thick, you can add coconut paste at the end and boil for a few minutes.