Thatta Payaru Sundal Recipe | Cowpeas Sundal Recipe

Thattapayaru Sundal is a simple, South Indian style snack made with cowpeas, fresh coconut and just mild spices. This one is light but filling, and works well as a small evening tiffin with tea or even coffee. 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.

It’s got that nice balance of flavors, not too spicy, but still gives that slight heat from pepper and red chilies. The coconut added in the end and the simple tadka makes it taste really fresh. I even eat it like mini dinner sometimes, when I don’t feel like eating rice or anything heavy. Fills the tummy and feels good after too.

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About Thattapayaru Sundal

Thattapayaru Sundal is a traditional style sundal made using thattapayaru, we also call it cowpeas or karamani. It’s made a lot during Navarathri as prasadam, but not just that. It also makes a nice evening or mid-morning snack since it’s rich in protein and fiber. The method is pretty simple, roast the cowpeas, pressure cook it, then mix with freshly ground masala and coconut.

What makes this one a bit different is the masala powder. Usually sundal is just tempered and finished with coconut, but here I roast coriander, pepper and red chillies and grind it. That gives more depth and a stronger flavor, you can really taste the difference. I don’t always add the full powder though, just adjust based on how I want it that particular day.

Thatta payaru sundal is a very flavorful sundal, you can even make sweet sundal with thattapayaru. This time, I tried a simple spice mix for this sundal and it turned out so flavorful and good. I loved it as such and had the leftover with lunch for sambar rice and it was a great combo.

The cowpeas turn soft but still hold shape when cooked right. Shouldn’t become too mushy else it won’t feel nice. Dry roasting before pressure cooking helps with the texture and also gives better taste. If you want to try something new, you can even use sprouted thattapayaru for a twist.

It’s usually made more during Navarathri time, but honestly, I make it whenever I feel like eating something warm and healthy from home. I make this often especially during rainy evenings with a hot cup of tea, or some days when I don’t feel like cooking rice. It’s warm, light and comforting.

Thattapayaru Sundal Ingredients

• Thatta Payaru / Cowpeas – I used half cup of this. I dry roasted it first for 3 minutes just to get a nice nutty smell. It also helps the beans cook soft without turning mushy. You can soak it for few hours if you want, but I didn’t soak this time.
• Fresh Coconut (grated) – Added right at the end for little crunch and freshness. I used fresh one only. If you don’t have, dry coconut also ok but taste will be bit different.
• Spices – I dry roasted coriander, pepper, and red chillies till slightly golden and then ground them coarsely. This adds nice warmth and spice to the sundal. You can adjust quantity depending on how spicy you like.
• Tempering – I have used oil for tempering, then added mustard, cumin, curry leaves and hing. This gives the sundal its base flavor and that South Indian touch. You can use coconut oil also for extra aroma.

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How to make Thatta Payaru Sundal Step by Step

1.Dry roast thattapayaru for just 3 minutes or until nice aroma comes. Pressure cook for 4-5 whistles in medium flame or until it becomes soft but don’t make it mushy. Drain water and set aside.

2.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.

3.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)

4.Toss it well and cook for 2 minutes in low flame. Then add grated coconut and give a quick mix. Switch off.

Serve hot / warm as a evening snack!

Expert Tips

• Roast the cowpeas first – I always dry roast for few minutes before cooking. It gives nutty smell and prevents it from turning sticky after pressure cook.
• Don’t overcook the beans – It should be cooked soft but not mushy. If overcooked, it becomes pasty and the sundal won’t taste right.
• Make spice mix coarse – Grind the roasted masala just coarsely. If you make it too fine, it sticks to the beans and becomes pasty. I like it with small bits of pepper and coriander showing.
• Add spice mix little at first – I usually don’t use full powder I grind. Just add half and check taste. You can keep extra for next time.
• Use fresh coconut at the end – I always add the grated coconut after switching off the flame. This keeps the coconut soft and fresh without losing its taste.
• Tempering is must – Don’t skip the mustard, cumin, curry leaves and hing. That basic tempering gives full South Indian flavor to the sundal.

Serving and Storage

Serve Thattapayaru Sundal hot or warm along with a cup of tea. It also goes well as a side for light lunch. If there’s any leftover, just put in a container and keep in fridge. Reheat for few minutes before serving. Try not to keep for more than a day, as coconut may spoil if left long.

FAQS

1.Can I skip the spice powder?

Yes, but the masala gives extra flavor. Plain version also tastes nice.

2.Can I use sprouted thattapayaru?

Yes you can, just skip roasting part and cook as usual.

3.Can I use desiccated coconut?

Fresh one is better, but dry coconut also okay in small quantity.

4.Can I cook it in open pot instead of pressure cooker?

Yes, but it takes longer time. Keep checking till soft.

5.Is this okay for kids?

Yes, just reduce the spice. Kids usually like it mild.

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