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Thatta Payir Kuzhambu

Thatta Payir Kuzhambu is a popular Indian Curries
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Serves 2


1/2 cup - thatta payir (cowpea)

1/8 cup - Tamarind water

Turmeric powder - a pinch

1 tsp - Red Chilli powder

2 tsp - coriander powder

2 tsp - coriander leaves, finely chopped

2 tsp - oil

Salt - to taste

1 - big Onion (or) 6 - small Onions

5 - Cloves of Garlic

Curry leaves

1/2 tsp - Urad Dal

1 tsp - oil

To grind to a paste:

1/4 cup - Coconut

1 - Tomato

1/2 - big Onion

1/2 tsp - Fennel seeds

2 tbsp - pressure cooked thatta payir


  1. Dry roast thatta payir till slightly browned and a nice aroma comes out.
  2. Pressure cook with 1 cup water, salt and turmeric powder for up to 5 to 6 whistles in medium flame. Keep aside.
  3. Heat oil in a kadai and temper with urad dal, curry leaves and garlic. Add the onion, saute till it turns transparent and keep aside.
  4. Heat a little oil in a kadai; add the half onion and tomatoes, saute till tomatoes turn slightly mushy and the raw smell goes.
  5. Grind it along with 2 tbsp of cooked thattapayir, coconut and fennel seeds to a fine paste and keep aside.
  6. Add the 'tempered' items to the pressure cooked thatta payir.
  7. Give a quick stir and add the coconut paste.
  8. Add chilli powder, coriander powder and salt.
  9. Allow it to boil for some time.
  10. Then add tamarind pulp and some water if it is too thick.
  11. Serve hot with steamed rice or dosas.
  12. Let it rest for an hour for the curry to blend well.
  13. Recipe courtesy: Sharmis Passions


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Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.

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