Pressure cooked cow pea ( thattapayiru) gravy

3 servings
15 min
35 min
Very Easy
It is really yummy. Its health benefits are immense as Cowpea tones the spleen, stomach and pancreas; it helps induce urination and relieves damp conditions like leucorrhea and also highly reduces Cancer and Improves Child Survival.


Number of serving: 3
cowpea - 250gm soaked for atleast 6hrs

tomato - 2 big size

small onions - pealed and chopped

garlic - 2 piece

ginger - equivalent to garlic

cumin seeds - 1 tablespoon

pepper - 1/2 tablespoons

sambar powder - 2-3 spoons

-corriander powder - 1 tablespoon

turmeric powder - a pinch

mustard seeds - a little

asafoetida - a pinch

curry leaves, corriander leaves to garnish

oil - 2 tablespoons

salt to taste

water - 1/2 litre


  • Make a paste of tomato, ginger, galic, cumin seeds, pepper, sambar, turmeric and corriander powder.
  • Heat the oil in pressure pan, spurt the mustard seeds, add onion, fry till golden color and add the paste, asafoetida with salt.
  • Let the oil separate from the mixture and then add the soaked cow peas and add enough water to it.
  • Allow 5-6 whistles in high flame.
  • Switch off and after the steam is released, open the lid and garnish with corriander, curry leaves and add a spoon of ghee for a good aroma and flavour.


Pressure cooked cow pea ( thattapayiru) gravy, photo 1
Pressure cooked cow pea ( thattapayiru) gravy, photo 2


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