🟢 The term Kuruthola Pea appears to be a regional or traditional name used in Kerala, and it’s often associated with cowpea varieties (Vigna unguiculata) grown locally. Based on agricultural sources, Kuruthola Payar is listed among Kerala’s native cowpea types.
🌿 What It Refers To
- Kuruthola Payar: A local cowpea cultivar known for its adaptability and tender pods.
- Growth Habit: Likely a climbing or semi-trailing type, similar to other Kerala varieties like Lola, Anaswara, and Jyothika.
- Pod Features: Long, slender green pods—ideal for stir-fries and traditional Kerala dishes.
🍽️ Culinary Use
- Commonly used in payar mezhukkupuratti, avial, and thoran
- Rich in fiber, protein, and vitamins
- Absorbs spices well and cooks quickly
🌱 Cultivation Tips
- Climate: Thrives in Kerala’s warm, humid conditions
- Soil: Loamy, well-drained soil enriched with compost
- Support: May require trellising if it’s a climbing variety
- Harvest: Typically ready in 45–60 days
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