Thatta payaru sadam | South Indian style cowpeas – Lobia pulao- Easy one-pot meal recipe with step-by-step pictures and full video
Protein-rich thatta payaru sadam recipe – Kongu style one pot pulao. I have tried this recipe a few times in the recent past. As schools are about to reopen, I thought I will share this recipe here, so that it will be helpful to all. Usually, we make chana pulao or Rajma pulao and I have posted both recipes in Jeyashri’s kitchen. This one is a traditional kongu style recipe, made using lobia or cowpeas, or whole green moong dal. We don’t use basmati rice as we always use it for pulao. Traditionally puzhungal arisi, parboiled rice is used for this. I have used raw rice but you can use any short-grained rice.
South Indian rice varieties like coconut rice, lemon rice, thakkali sadam, and tamarind rice are usually made using raw rice or par-boiled rice. If you wish to use basmati rice, feel free to use it.
Also check out other interesting lunch box recipes, corn methi pulao, keerai sadam, broccoli rice, beetroot rice, and cabbage rice.
Thatta payaru sadam
Ingredients
- 1 cup rice I used raw rice, use seeraga samba or par boiled rice
- 2 cups of water
- ½ cup red karamani | cowpeas | thatta payaru you can use lobia or green moong dal
- 1 tbsp coconut oil
- ½ tsp mustard seeds
- Few curry leaves
- 1 onion finely chopped
- 1 tomato finely chopped
- 1.5 tsp sambar powder
- ½ tsp turmeric powder
- Salt to taste
- Few coriander leaves
- 10 small onions
- 4 garlic cloves
- 1 tsp fennel seeds
Instructions
- Grind the small onion, garlic cloves and fennel seeds into a fine paste.
- Use little water to grind this.
- Soak the red bean | thattapayaru for 4-5 hours or overnight.
- Drain the water and keep it aside.
- Wash the rice and keep it aside. I used raw rice, you can use ponni par boiled rice or seeraga samba rice. Basmati rice also can be used but if possible, use short grained rice for this.
- In a pressure cooker add 1 tbsp of oil and add the mustard seeds and curry leaves.
- Once the mustard splutters, add the finely chopped onions.
- Cook till translucent. Now add the ground onion garlic paste to this.
- Cook this until the raw smell goes off.
- Now add the finely chopped tomatoes to this.
- Cook for a minute and add the sambar powder, turmeric powder and salt.
- Mix well and cook till the tomatoes are well cooked.
- Now add the soaked thattapayaru |red bean. Drain the water and add.
- Add the washed rice now.
- Add 2 cups of water. Use water according to the variety of rice your use.
- Mix well and cover the pressure cooker.
- Pressure cook for 3 whistles.
- Switch off the flame.
- Once the flame releases naturally, open the cooker.
- Gently mix from sides.
- Garnish with chopped coriander leaves.
- Thattapayaru sadam is ready
Notes
1. You can pack this for a lunch box too. 2. You can replace red bean with lobia or whole green moong dal. If using green moong, soak for just 15 minutes. 3. This protein-rich thatta payaru sadam can be paired with a simple onion raita or a chips.
- Grind the small onion, garlic cloves, and fennel seeds into a fine paste.
- Use little water to grind this.
- Soak the red bean | thattapayaru for 4-5 hours or overnight.
- Drain the water and keep it aside.
- Wash the rice and keep it aside. I used raw rice, you can use ponni parboiled rice or seeraga samba rice. Basmati rice also can be used but if possible, use short-grained rice for this.
- In a pressure cooker add 1 tbsp of oil and add the mustard seeds and curry leaves.
- Once the mustard splutters, add the finely chopped onions.
- Cook till translucent. Now add the ground onion garlic paste to this.
- Cook this until the raw smell goes off.
- Now add the finely chopped tomatoes to this.
- Cook for a minute and add the sambar powder, turmeric powder, and salt.
- Mix well and cook till the tomatoes are well cooked.
- Now add the soaked thattapayaru |red bean. Drain the water and add.
- Add the washed rice now.
- Add 2 cups of water. Use water according to the variety of rice your use.
- Mix well and cover the pressure cooker.
- Pressure cook for 3 whistles.
- Switch off the flame.
- Once the flame releases naturally, open the cooker.
- Gently mix from sides.
- Garnish with chopped coriander leaves.
- Thatta payaru sadam is ready.
- Notes:
- You can pack this for a lunch box too.
- You can replace red bean with lobia or whole green moong dal. If using green moong, soak for just 15 minutes.
- This protein-rich thatta payaru sadam can be paired with simple onion raita or chips.
