Thatta payaru sundal is an excellent variation to our regular sundal recipes. It is made with brown cowpeas very nutritious and healthy sundal you can make for Navaratri.
Thatta payaru sundal is a very flavourful sundal, you can even make sweet sundal with thattapayaru.As its first time, I tried a simple spice mix for this sundal and it turned out so flavourful and good.I loved it as such and had the leftover with lunch for sambar rice and it was a great combo. Thattapayaru is also called as cowpeas.
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Hope you are a having a great Navarathri week!!
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Thattapayaru Sundal
Ingredients
- 1/2 cup thatta payaru / cowpeas
- 1/4 cup fresh coconut grated
- salt to taste
To roast and grind
- 1 tablespoon coriander seeds
- 1/2 teaspoon pepper corns
- 3 to 4 nos red chillies
To temper
- 2 teaspoon oil
- 3/4 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- a small sprig curry leaves
- a tiny pinch hing
Instructions
- Dry roast thattapayaru for just 3 mins or until nice aroma comes.
- Pressure cook for 5 whistles in medium flame or until it becomes soft but don't make it mushy. Drain water and set aside.
- Dry roast the ingredients listed under 'to roast and grind' till slightly golden then let it cool down.
- Grind it to a semi coarse mixture.
- Heat oil in a pan - add the items listed under 'to temper' let it crackle.
- Then add thattapayaru along with salt and the spice powder (I didn't add fully just added half of it)
- Toss it well and cook for 2mins in low flame.
- Then add grated coconut and give a quick mix. Switch off.
- Serve Thattapayaru Sundal hot / warm as a evening snack!
Notes
- Adjust spice level according to your taste buds.
- Roasting and cooking the legume lends great flavour to the sundal.
- Do not overcook the legume and make it mushy, it should be cooked soft at the same time not mushy.
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How to make thatta payaru sundal
- Dry roast thattapayaru for just 3 mins or until nice aroma comes.Pressure cook for 5 whistles in medium flame or until it becomes soft but don’t make it mushy.Drain water and set aside.
- Dry roast the ingredients listed under ‘to roast and grind’ till slightly golden then let it cool down.Grind it to a semi coarse mixture.
- Heat oil in a pan – add the items listed under ‘to temper’ let it crackle.Then add thattapayaru along with salt and the spice powder(I didn’t add fully just added half of it)
- Toss it well and cook for 2mins in low flame.Then add grated coconut and give a quick mix.Switch off.
Serve hot / warm as a evening snack!
Tips
- Adjust spice level according to your taste buds.
- Roasting and cooking the legume lends great flavour to the sundal.
- Do not overcook the legume and make it mushy, it should be cooked soft at the same time not mushy.
Traditionally Modern Food
Looks yummy…perfect for snacks
Anu
hi sis,
Your recipes are really really good…may i know what camera are you using to shoot your videos.
very useful for me pls…waiting for ur reply