Thatta Payiru Sadam | Karamani Sadam | Cow Peas Rice

Posted on Dec 25th, 2022

by Sowmya Venkatachalam

Categories:

Rice varieties

4.50 from 6 votes

Thatta Payiru (Karamani) Sadam is a one-pot easy to make rice variety. This is a very common and staple food in Kongu cuisine. This rice is rich in fiber and protein making this dish a wholesome balanced meal especially for kids lunch box. Learn here how to make this Thatta Payiru Sadam with step by step pictures, video and images.

Prep Time 2

Cook Time 2 30

Jump to Recipe Jump to Video Print Recipe

Reading Time: 6 minutes

Thatta Payiru Sadam is a staple one-pot recipe from Kongu Cuisine. Kongu Nadu comprises of Western Tamilnadu districts such as Coimbatore, Erode, Thirupur, Salem, Karur, Namakkal,Dharmapuri etc. Rice is predominately used as staple food along with cholam, kambu, kezhvaragu and different kinds of pulses. Arisi Paruppu Sadam is one of the most common one-pot recipe from Kongu cuisine. In Arisi Paruppu Sadam we use thoor dal and rice. Thatta Payiru Sadam is also similar to Arisi Paruppu Sadam but instead of toor dal we use Black-eyed Cow peas which we call as Thatta Payiru or Karamani Payiru in Tamil. This is also a one-pot Rice recipe that is rich in protein and fiber. A perfect kids Lunch Box recipe.

Benefits of Black-eyed Cow Peas:

Black-eyed peas are highly nutritious and associated with many impressive health benefits. These are not peas but rather a type of bean. Black-eyed peas are high in protein and fiber, along with micronutrients such as folate, copper, and thiamine. Due to their content of protein and soluble fiber, adding black-eyed peas to your diet is a great way to boost weight loss. It improves digestive health, and support better heart health.

Tips for making Thatta Payiru Sadam:

Cowpeas needs atleast 2 hours of soaking. If you are planning to make for lunch box, we can soak the cowpeas overnight too.
Traditionally in Kongu Cuisine, boiled rice is used. But we can use regular white raw rice we use in our kitchen.
Soak the rice for atleast 30 mins. Soaking helps the rice to get cooked quickly.
Shallots are used in this recipe. We can also use regular big onions.
Garlic is optional we can exclude.
We can also temper whole masalas like cinnamon, cloves, fennel etc.
Pressure cook only for 3 whistles. This will make the rice fluffy without getting sticky and mushy.

You may also want to try:

Madurai Kizhangu Pottalam : a mouth-watering accompaniment made with mashed potatoes and spices. The masala we make is the uniqueness of this Kizhangu pottalam. The prepared mashed potato are then parceled in banana leaf. A perfect side for Curd rice or anyother South indian Kuzhambu/Rasam!
Pattanam Pakoda: a very popular street side snack in Chennai and many cities of TamilNadu. Crispy outside, soft inside this pakoda is so tasty and mouth-watering. Serve with hot tea/coffee and enjoy this delicious snack!
Nellai Iru Puli Kuzhambu : is prepared using both butter milk and tamarind. Since the sourness coming from two sources, its called Iru Puli Kuzhambu. Its a tangy gravy with a mix of spice. This goes very well with Paruppu usuli, roasted potato/vazhakkai, vazhakaai puli kootu. We can add vegetables of our choices in this kuzhambu.
Ghee Rice (Nei Soru): also referred popularly as Nei Soru in tamil is a very mild, yet delicious rice variety. Its a pulao with mild spices flavored with ghee. Quick, easy to make perfect one-pot rice variety!
Tomato Biryani: a biriyani variety that has a rich flavor or tomato along with masala. Serve with Raita of your choice and enjoy this aroma rich Tomato Biryani

Recipe card for Thatta Payiru Sadam | Karamani Sadam | Cow Peas Rice

Instructions with step by the Pictures:

Wash and soak the thattapayiru for 2-3 hours. We can soak over night too.

After 2 hours, wash and soak the rice for 30 mins.

Heat ghee in a pressure cooker. Add mustard seeds and allow it to sputter. Add chana dal and fry till it is light golden color. Next, add the red chili, curry leaves and give a mix.