Thatta payaru sadam | South Indian style cowpeas – Lobia pulao- Easy one-pot meal recipe with step-by-step pictures and full video
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 .
- 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.
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
