THATTA PAYIR AVARAIKAI KUZHUMBU | Cow peas with Broad Beans |Karamani / Black-eyed Pea Puli Kuzhambu – Step by step pictured procedure

Cow peas are also known as black eyed peas or black eyed beans. It is also known as karamani or Thatta payir in tamil and lobia in Hindi. This kuzhambu has a gravy consistency which pairs well with Ragi Kali or Kambu kali or Neeragaram (Pazhaya Sadam).

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This is a protein rich kuzhambu and tastes great with many main course recipes. You could add vegetables to this kuzhambu or prepare only with karamani. Avaraikkai (Broad beans) and Kathirikai (Brinjal) are commonly used vegetables in this kuzhambu.

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  • Serve with cooked rice or Chapati.
  • Serve with Ragi Kali or kambu kali.
  • Serve with Idly or Dosa.

AUTHOR : Dimple                           CUISINE : South Indian
COURSE : Main Course                  YIELD : 2-3 Servings


  • Thatta payir / Karamani – 1/2 cup
  • Water – as needed
  • Baby onions / pearl onions / shallots – 6 -8
  • Tomato – 1 (small)
  • Avaraikkai – 1 cup (chopped)
  • Salt – as needed
  • Turmeric – 1/4 Tsp
  • Red chilli powder – 3/4 Tbsp
  • Coriander powder – 1.5 Tbsp
  • Tamarind – half lemon size

For grinding :

  • Coconut – 1/4 cup (grated)
  • Cumin seeds – 1 Tsp

For Tempering :

  • Sesame oil – 2 Tbsp
  • Mustard seeds – 1/2 Tsp
  • Fenugreek – 1/8 Tsp
  • Curry leaves – few
  • Garlic – 4 cloves
  • Vadagam (opt) – little


  1. Wash and soak thatta payir min 2-3 hours. You can soak it over night.
  2. Pressure cook it with enough water for 3 whistles or until they are done. Reserve the water and use it in the kuzhambu.
  3. Chop garlic and tomato. Cut the Baby onions into halves. If small, add it directly.
  4. String the avaraikkai and chop it.
  5. Soak tamarind in luke warm water for 20 min. Take extract and remove the pulp.


  1. Heat oil in a kadai or pan. Add mustard seeds and let it splutter.
  2. Add fenugreek followed by garlic and curry leaves.
  3. Saute once and add onions. Saute for a min and reserve some onion for grinding.
  4. Add in tomatoes and combine once. Cover with a lid and cook until soft.
  5. Add chopped avaraikkai. Cook for a min and then add in the spice powders and salt. (red chilli powder, coriander powder and turmeric)
  6. Combine well. Cover and cook for a min or 2. Do not let it burn.
  7. Add cooked thatta payir along with the water. Add tamarind extract.
  8. Combine well and cook for 10-15 min or until the vege get cooked and there is no raw smell of spices and tamarind.
  9. During this cooking time grind coconut, cumin seeds along with reserved onions.
  10. Add coconut paste when kuzhambu is ready. Combine well.
  11. Cook for about 5 min and remove the pan from the heat.
  12. Temper the vadagam with little oil and add it on the top.


  • Baby onions tastes better than regular onions.
  • You could use kara podi instead of red chilli powder. If so, skip cumin seeds while grinding coconut.
  • You can use brinjal in the same way as avaraikkai.
  • Grind onions with coconut is optional.
  • You could add water if needed while adding tamarind extract.
  • Add a pinch of hing while tempering.
  • Dry roast the thatta payir before soaking it. It will give good aroma.

Do try this recipe at home and let me know how it turned out for you. Share your comments down below in the comment section.

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Step by Step Procedure with pictures :

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