This is a very traditional Kongunadu-style curry made with red cowpeas, known as Thatta Payir, and bottle gourd, or Sorakkai. It is one of those comforting everyday gravies that we prepare often at home.
In our family, bottle gourd is sometimes used instead of brinjal for this kind of curry. Growing up, vegetables like these were often picked fresh from the backyard and cooked right away, which made simple dishes like this especially memorable.
The cowpeas give the curry a hearty texture, while bottle gourd keeps it light. A freshly ground coconut and spice paste, tomatoes, and tamarind bring everything together into a flavorful semi-thick gravy that goes especially well with steamed rice.
Red Chori Bean Curry / Sorakkai Thatta Payir Kulambu
Recipe Details
Gravy / Curry
Kongunadu
Sashi
30 minutes
2
Ingredients
Main Ingredients
- Red Chori beans / Cowpeas / Thatta Payir – 1 cup
- Bottle gourd / Sorakkai – 1 small
- Water – 3 cups, for pressure cooking the beans
To Grind
- Onion – 1/4 medium
- Coriander seeds – 1 tsp
- Cumin seeds – 1/4 tsp
- Dried red chilies – 2
- Garlic – 2 cloves
- Coconut – 4 tbsp
- Homemade chicken masala or other chicken masala powder – 1/2 tsp
For the Curry
- Oil – 1 tsp
- Onion – 1 medium, chopped
- Curry leaves – 1 sprig
- Dried red chilies – 3
- Tomatoes – 2, chopped
- Turmeric powder – 1/4 tsp
- Salt – to taste
- Additional water – up to 1/2 cup, if needed
For the Tamarind Extract
- Tamarind – 1/4 lemon-sized piece
- Hot water – 1/2 cup
Preparation
- Peel the bottle gourd and cut it into small pieces.
- Rinse the red cowpeas and add them to a pressure cooker with 3 cups water.
- Pressure cook for about 3 whistles, then simmer for about 5 minutes, or until the beans are nearly tender.
- Allow the pressure to release naturally.
- Add the chopped bottle gourd to the cooked beans and cook for about 10 minutes, or until the bottle gourd becomes tender.
- Chop the onion and tomatoes needed for the curry.
- Soak the tamarind in 1/2 cup hot water. Squeeze well and extract the tamarind juice.
- Add the onion, coriander seeds, cumin seeds, dried red chilies, garlic, coconut, and chicken masala powder to a blender.
- Grind everything into a smooth paste.
Cooking Instructions
- Heat the oil in a wok or deep pan over medium heat.
- Add the chopped onion and sauté until lightly golden.
- Add the curry leaves and dried red chilies.
- Add the chopped tomatoes and cook until they become soft and form a thick gravy-like mixture.
- Add the prepared ground coconut-spice paste.
- Cook for about 5 minutes, stirring frequently, until the raw aroma disappears.
- Add the cooked cowpeas and bottle gourd.
- Add the turmeric powder and salt.
- If the curry is too thick, add up to 1/2 cup water as needed.
- Mix well and cook for about 2 minutes.
- Add the tamarind extract and stir gently.
- Simmer for about 10 minutes, or until the raw tamarind aroma disappears and the curry reaches a semi-thick consistency.
- Taste and adjust the salt if needed, then remove from the heat.
Tips
Cook the Beans Until Tender: Cowpeas can take longer to cook than some other beans, so make sure they are nearly tender before adding the bottle gourd.
Bottle Gourd: Add the bottle gourd after the beans have mostly cooked so it does not become overly soft.
Gravy Consistency: This kulambu tastes best with a semi-thick consistency. Add extra water only if needed.
Sambar Powder Variation: For a simpler variation, the freshly ground masala can be replaced with sambar powder according to your preferred taste.
Serving Suggestion
Serve Sorakkai Thatta Payir Kulambu hot with steamed white rice. It also pairs well with roti or chapati.
Recipe Source: My mother-in-law.
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