Thatta Payaru Recipe – Cowpeas with Coconut & Spices

Last Updated on 2 months by Neha Deshmukh

Thatta Payaru Recipe – Cowpeas with Coconut & Spices

Introduction

Oh, Thatta Payaru! This humble little dish holds so many memories for me. It’s one of those recipes my grandmother used to make, filling the kitchen with the most incredible aroma. It’s simple, comforting, and packed with flavour – a true taste of South India. I’m so excited to share this easy Thatta Payaru recipe with you, perfect for a quick weeknight meal or a delicious side dish.

Why You’ll Love This Recipe

This Thatta Payaru (cowpea) recipe is a winner for so many reasons! It’s quick to make – ready in under 20 minutes. The combination of earthy cowpeas, fragrant spices, and sweet coconut is just divine. Plus, it’s naturally vegetarian and gluten-free, making it a great option for many diets.

Ingredients

Here’s what you’ll need to make this delicious Thatta Payaru:

• ½ cup Thatta Payaru / Cowpeas
• ¼ cup Fresh Coconut, grated (about 30g)
• Salt to taste
• 1 tablespoon Coriander Seeds
• ½ teaspoon Pepper Corns
• 3-4 Red Chillies (adjust to your spice preference)
• 2 teaspoons Oil
• ¾ teaspoon Mustard Seeds
• ½ teaspoon Cumin Seeds
• 1 sprig Curry Leaves (about 10-12 leaves)
• 1 pinch Hing (Asafoetida)

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Thatta Payaru / Cowpeas: These are also known as black-eyed peas, but the Indian variety (Thatta Payaru) has a slightly different flavour and texture. You can usually find them at Indian grocery stores. They’re a fantastic source of protein and fibre – a really nutritious legume!
• The Spice Blend: We’re dry roasting and grinding our own spices for maximum flavour. Don’t skip this step! The aroma when you roast those coriander seeds is just heavenly. It’s a traditional practice that really elevates the dish.
• Fresh Coconut: Freshly grated coconut is key here. It adds a beautiful sweetness and texture. In South Indian cuisine, coconut is used in so many dishes, both sweet and savoury. It’s a staple ingredient! If you absolutely can’t find fresh, unsweetened desiccated coconut can work in a pinch, but the flavour won’t be quite the same.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s roast the Thatta Payaru. Add the cowpeas to a dry pan and dry roast for about 3 minutes, until they become fragrant.
2. Now, add water to the pan (enough to cover the cowpeas) and pressure cook for 5 whistles, or until they are tender but not mushy. Once cooked, drain the water and set the cowpeas aside.
3. While the cowpeas are cooking, let’s make the spice powder. Dry roast the coriander seeds, peppercorns, and red chillies in a pan until they turn golden brown. Be careful not to burn them!
4. Let the roasted spices cool completely, then grind them into a coarse powder.
5. Heat the oil in a pan over medium heat. Add the mustard seeds, cumin seeds, curry leaves, and hing. Let them crackle and sizzle – this is where the magic happens!
6. Add the cooked cowpeas and salt to the pan. Sprinkle in about half of the spice powder (you can add more later to taste). Mix well and sauté for about 2 minutes on low heat.
7. Finally, stir in the grated coconut. Remove from heat and serve warm.

Expert Tips

• Don’t overcook the cowpeas! You want them tender, but they shouldn’t be mushy.
• Adjust the amount of red chillies to your liking. If you prefer a milder dish, use fewer chillies or remove the seeds.
• Roasting the spices really brings out their flavour. Don’t skip this step!

Variations

• Vegan Adaptation: This recipe is already naturally vegan!
• Spice Level Adjustment:
  • Mild: Use only 1-2 red chillies.
  • Medium: Use 3-4 red chillies.
  • Hot: Add an extra red chilli or a pinch of cayenne pepper.
• Regional Variations:
  • Tamil Nadu: Some families add a small piece of jaggery (gur) for a touch of sweetness.
  • Kerala: A pinch of turmeric powder is often added along with the spices.
  • Karnataka: You might find this dish made with a little bit of tamarind pulp for a tangy flavour.
• My friend, Priya, loves adding a finely chopped green chilli for an extra kick!

Serving Suggestions

Thatta Payaru is delicious on its own, or as a side dish with rice and sambar. It also pairs well with roti or paratha. We often enjoy it as part of a larger South Indian meal.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.

FAQs

• What is Thatta Payaru and where can I find it? Thatta Payaru are a type of cowpea commonly used in South Indian cooking. You can find them at Indian grocery stores or online.
• Can I use frozen coconut instead of fresh? While fresh is best, unsweetened desiccated coconut can be used in a pinch.
• How do I adjust the spice level in this recipe? Adjust the number of red chillies used, or add a pinch of cayenne pepper for extra heat.
• What is Hing (Asafoetida) and why is it used? Hing is a resin with a pungent aroma. It’s used in Indian cooking for its flavour and digestive properties. A little goes a long way!
• How long does this dish stay fresh? Leftovers will stay fresh in the refrigerator for up to 2 days.