February 16, 2017

Cowpeas Bottle Gourd Curry without Tamarind / Thattai payaru suraikkai kuzhambu

This is time for a good rural recipe. This is a variant of Cowpeas bottle gourd kuzhambu without tamarind. This goes well with both rice and chapathis.

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Recipe Cuisine : South Indian | Recipe Category: Kuzhambu
Preparation Time: 15 mins  | Cooking Time: 30 mins | Serves : 4

Cowpeas / Thattai Payaru / Karamani
½ cup
Chopped Bottle Gourd
½ cup
Sambar Powder
1 ½ tsp
To taste
To Temper:

1 tbsp
Mustard Seeds
½ tsp
Cumin Seeds
2 tsp
Curry Leaves
1 spring
Chopped Sambar Onion
¼ cup
Garlic Pods
To Grind:

Grated Coconut
¼ cup
To Garnish:

Chopped Coriander Leaves
1 tbsp

1. Remove the skin and seeds of the bottle gourd. Then chop it into small cubes and keep it aside.
2. Wash and pressure cook the cowpeas with 1 cup of water for 4 whistles in high flame or till it becomes tender.
3. Heat the oil in a pan, add mustard seeds and wait for popping.
4. Add cumin seeds and wait for splutter. Add curry leaves and sauté for few seconds.
5. Now add chopped onion and chopped garlic pods. Sauté them till they become translucent.
6. Then add the chopped tomatoes and cook till they become mushy.
7. Add chopped bottle gourd pieces (from 1), ¼ cup water, sambar powder and salt. Mix them well and cook till the bottle gourd becomes soft.
8. Now add the cooked cowpeas (from 2) with cooked water and cook for 2 mins.
9. Meanwhile, grind the coconut with little water into a find paste.
10. Finally add the coconut paste or extract the coconut milk and mix them well. Cook them for 2 more mins.
11. Garnish with chopped coriander leaves.
   Mouthwatering Curry / Kuzhambu is ready!

1. Use big onion instead of sambar onion.
2. Ensure that the cowpeas do not become mushy.


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