Suraikkai thattaipayaru kuzhambu | Bottle gourd cowpeas gravy

Suraikkai thattaipayaru kuzhambu is a tasty South Indian gravy prepared for rice, idly and dosa with bottle gourd and cowpeas.

This is one of the tastiest veg gravies suits best with hot steamy rice and papad or potato fry. This combination goes well with each other and this Suraikkai thattaipayaru kuzhambu is an all-time favorite in my home. You may not believe that the combination of bottle gourd and cowpeas tastes as great as I emphasize here. But believe me and try it once if you haven’t already and I guarantee you will never avoid this from the menu.

The bottle gourd is a water vegetable which has a plain taste and the cowpeas when added with this Suraikkai compliments each other nicely. Try to use brown cowpeas for making this gravy as this tastes better than other types of cowpeas.

I have already posted a similar tasty south Indian kuzhambu Brinjal rajma gravy.

You may like my other veg gravies: Tomato gravy, Tiffin sambar, Pasiparuppu sambar, vada curry

Pavakkai thokku, Keerai masiyal, Karuveppilai kuzhambu, Pudalangai kootu, Cauliflower soya paneer gravy

Now let’s see few health notes on this thattaipayaru(cowpeas) legume.

There are two varieties of cowpeas white and brown. Both are equal in nutrition values.

The Black Eyed Peas or the thattaipayaru is a very good source of protein and one cup of cooked copies can satisfy 50 percent of the daily requirement of protein for one person.

It also carries a good amount of dietary fibre, which helps to his stomach conditions such as diarrhea and constipation.

These cowpeas help with the metabolism of our body and balance the sugar levels excellently.

A quick video of the Suraikkai thattaipayaru kuzhambu:

Suraikkai thattaipayaru kuzhambu | Bottle gourd cowpeas gravy

Sangskitchen

Suraikkai thattaipayaru kuzhambu is a tasty South Indian gravy prepared for rice, idly and dosa with bottle gourd and cowpeas.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course lunch, Main Course

Cuisine Indian

Servings 4

Calories 150 kcal

Ingredients

  

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Ingredients:

• 1 cup cow peas thattaipayaru
• 1 small bottle gourd
• 2 tbsp gingelly oil
• 1 tsp mustard
• 1 tsp jeera
• 1 big onion 10 shallots
• Few curry leaves
• 1 to mato
• ½ tsp turmeric powder
• ½ tbsp chilli powder
• ½ tbsp sambar powder
• 1 tsp salt
• 1 small lime size tamarind

To grind:

• 3 tbsp coconut
• 1/2 tsp jeera
• 1 tbsp fried gram

Instructions

 

Preparation:

• Chop bottle gourd into one inch pieces.
• Soak cowpeas (thattaipayaru) for an hour.
• Pressure cook for 4 or 5 whistles until cooked soft. No need to cook them mushy and overcooked thattaipayaru may lose its shape. Hence cook accordingly.
• Grind the coconut, fried gram and jeera seeds into a fine paste. Keep aside.

Recipe to make Suraikkai thattaipayaru kuzhambu:

• Heat oil in a kadai, add mustard and jeera seeds.
• Let the seeds splutter and add chopped onions and curry leaves.
• When onions turn transparent, add chopped tomato and cook until they become soft.
• Now add turmeric, chilli powder and sambar powder. Saute the masala well.
• Add chopped bottle gourd and add enough water to cook the vegetable.
• Boil the bottle gourd for 8-10mins until they're cooked well. Add some more water if required to cook the Suraikkai.
• When the vegetable is soft and cooked, add tamarind water.
• Now add the boiled thattaipayaru (cowpeas) and required salt for the Suraikkai thattaipayaru kuzhambu.
• Mix well and let it boil for few minutes.
• Now add the ground coconut masala and a cup of water to adjust the consistency of the bottle gourd cowpeas gravy.
• Cover with a lid and cook the gravy for 5 mins until the froth settles down completely as shown.
• Switch off and serve with hot rice.

Notes

Tips: 1) Use only brown color thattaipayaru (brown karamani) to make this kuzhambu. 2) Do not overcook the thattaipayaru because it will become totally mashed and mixed up with the gravy.

Nutrition

Calories: 150kcal

Keyword Suraikkai thattaipayaru kuzhambu, surakkai karamani kulambu, tasty suraikkai kuzhambhu, thattapayiru surakka, vegetarian southindian gravy

Tried this recipe?Let us know how it was!

Preparation:

• Chop bottle gourd into one-inch pieces.

• Soak cowpeas (thattaipayaru) for an hour.
• Pressure cook for 4 or 5 whistles until cooked soft. No need to cook them mushy and overcooked thattaipayaru may lose it’s shape. Hence cook accordingly.

• Grind the coconut, fried gram and jeera seeds into a fine paste. Keep aside.

Recipe to make Suraikkai thattaipayaru kuzhambu:

• Heat oil in a kadai, add mustard and jeera seeds.
• Let the seeds splutter and add chopped onions and curry leaves.

• When onions turn transparent, add chopped tomato and cook until they become soft.

• Now add turmeric, chilli powder and sambar powder. Saute the masala well.

• Add chopped bottle gourd and add enough water to cook the vegetable.

• Boil the bottle gourd for 8-10mins until they’re cooked well. Add some more water if required to cook the Suraikkai.
• When the vegetable is soft and cooked, add tamarind water.

• Now add the boiled thattaipayaru (cowpeas) and required salt for the Suraikkai thattaipayaru kuzhambu.

• Mix well and let it boil for few minutes.
• Now add the ground coconut masala and a cup of water to adjust the consistency of the bottle gourd cowpeas gravy.

• Cover with a lid and cook the gravy for 5 mins until the froth settles down completely as shown.

• Switch off and serve with hot rice.

Tips:

1) Use only brown color thattaipayaru (brown karamani) to make this kuzhambu.

2) Do not overcook the thattaipayaru because it will become totally mashed and mixed up with the gravy.