thatta payaru kulambu recipe - Karamani kulambu recipe - Kulambu , Kuzhambu Recipes - Full meal recipes - Lunch, Dinner recipes - Party recipes

Kulambu is our most favourite recipes esp puli kulambu is one of my family favourite esp if I make it. Normally as said in earlier posts I normally make kulambu a day before serving. It tastes good the next day with all the flavours. I have used white cowpea however my mum or MIL will use red one. you can use whatever available. I have added some ladies finger but you can skip it. Don't skip coconut. It gives a wonderful flavour to kulambu. Since we are adding coconut you need to keep this in fridge. Also don't keep reheating it. Just warm what you need

Garlic - 6-8 pods
small Onion (shallots) - 5
Tomato - 1 (chopped)
Ladies finger / Okra - 4-5 (chopped into 1 inch pieces)
Tamarind water - 1 cup (taken from 1 small lemon size tamarind.)
Turmeric powder - 1/2 teaspoon
Sambar powder - 1 to 2 teaspoon (Adjust to your spice level)
Jagger - 1 teaspoon
Thatta payir - 1 cup (soaked overnight)
Coconut - 1/2 cup

For Tempering
Gingerly oil - 2 tablespoon
mustard seeds - 1/2 teaspoon
cumin seeds - 1/2 teaspoon
fennel seeds - 1/4 teaspoon
fenugreek seeds - 1/8 teaspoon
Urad dal - 1/2 teaspoon
curry leaves - 10-15 leaves


Wash and soak thatta payaru for 4-6 hrs. Cook it with salt for 3-4 whistles.
Heat oil.Add mustard seeds, cumin seeds, fennel seeds, fenugreek seeds, urad dal let it pop & slight brown color. Add curry leaves. Add onion, garlic and fry for min
Add tomatoes and fry for a min. 

Add ladies finger and fry for 2 mins. Add turmeric powder, sambar powder. Fry for a min

add tamarind water. Let it boil for 5 mins. Add cooked Cowpea / Thatta payaru. Let it boil for 2-3 mins. 

Add jaggery. Grind coconut with little water.
Add this to kulambu and let it boil.

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