Cowpeas Potato Curry | Thattapayaru Urulaikizhangu Kuzhambu | தட்டைப்பயறு உருளைக்கிழங்கு குழம்பு

A flavorful South Indian-style curry made with soft thattapayaru (cowpeas), potatoes, and a creamy coconut-spice masala. This comforting and wholesome curry pairs perfectly with hot rice, chapati, or dosa.

Ingredients

For the Curry:

• Oil – 2 tbsp
• Mustard seeds - 1/2 tsp
• Onion – 1, chopped
• Curry leaves – few
• Tomato – 2, chopped
• Ginger-garlic paste – 2 tsp
• Chilli powder – 1 tsp
• Coriander powder – 2 tbsp
• Turmeric powder – ½ tsp
• Thattapayaru (cowpeas) – 1 cup, soaked overnight
• Potato – 3 medium, cubed
• Salt – to taste
• Coriander leaves – for garnish

To Grind:

• Grated coconut – ¼ cup
• Pepper – ½ tsp
• Cumin seeds – ½ tsp
• Fennel seeds – ½ tsp
• Poppy seeds – 1 tsp
• Cloves – 3
• Cinnamon stick – 1 small piece

Method

1. Grind the ingredients listed under “To Grind” with a little water into a smooth paste. Set aside.
2. Heat oil in a pressure cooker. Add mustard seeds and let them splutter.
3. Add chopped onion and curry leaves. Sauté until the onion turns golden brown.
4. Add ginger-garlic paste and sauté until the raw smell disappears.
5. Add chopped tomatoes and cook until soft and mushy.
6. Add turmeric powder, chilli powder, coriander powder, and salt. Mix well.
7. Add the overnight-soaked thattapayaru and chopped potatoes. Mix well.
8. Add the ground coconut masala and enough water. Mix everything well.
9. Close the pressure cooker and cook until the thattapayaru and potatoes are completely cooked.
10. Once the pressure releases, open the cooker and mix well. Adjust the salt and consistency if needed.
11. Garnish with fresh coriander leaves and serve hot with rice, chapati, or dosa.