Product Description

Cowpea, known as Thattai Payaru (தட்டைப்பயறு) or Karamani (காராமணி) in Tamil, is an edible legume belonging to the species Vigna unguiculata. It is cultivated in India both for its mature dry seeds and for vegetable pods. The mature seeds are used as a pulse, while tender cowpea pods are commonly prepared as a vegetable.

Whole cowpeas have a mild, earthy and nutty flavour when cooked and can be used in traditional Tamil dishes such as karamani kuzhambu, sundal, poriyal and cooked pulse preparations. The crop is also cultivated as a field crop and is suitable for different production systems depending on the variety, including bush and trailing types.

Key Ingredients:

• Primary Ingredient: 100% Cowpea

Serving Suggestions:

1. Soak dry cowpeas before cooking and prepare Karamani Sundal.
2. Use cooked cowpeas for karamani kuzhambu.
3. Prepare cowpea poriyal with grated coconut and seasoning.
4. Add cooked cowpeas to salads and mixed vegetable dishes.
5. Use as a pulse in traditional gravies and other South Indian preparations.
6. Cowpea can also be sprouted after suitable soaking and germination.

Storage Type:

1. Store in a cool, dry place.
2. Protect from moisture and direct sunlight.
3. Keep the package tightly closed after opening.
4. For longer storage, transfer to a clean, dry, airtight container.