Recipe for white pattani kuzhambu for rice and roti. Dry peas kuzhambu South Indian Tamilnadu style recipe. With step by step pictures.
This recipe for white pattani kuzhambu is my aunts recipe. She used to do this at-least once a week and served it with rice or chapati. She would do it for lunch and I just loved it with rice. Here is the recipe.
White Peas
This kuzhambu – curry is made with white dry peas – vellai pattani.
Soak the peas in water over-nite. After soaking, wash the peas and drain. Set aside.
Masala Paste
Grind the tomatoes with ginger, garlic and spices (clove, cinnamon and cardamom) to a smooth paste. I have used 4 big  tomatoes in this recipe. Tomatoes are the only souring agent. So use a lot of tomatoes for a nice tangy curry.
Heat oil in a pan and add in the chopped onions. Saute for a couple of minutes.
Add in the ground masala paste, salt, turmeric, coriander powder and red chilli powder. Add in the green chillies and drained peas. I also added one medium sized peeled and chopped potato. Potato makes the curry very creamy. Add in 2 cups of water.
Cover the pressure pan and cook on a low flame for 20 minutes – (about 15 whistles). I like the peas to be fully cooked and fall apart tender. After 20 minutes, remove from heat and allow the pressure from the cooker to settle naturally.
Final finishing
Grind coconut, fried gram (pottu kadalai), fennel seeds (sombu) with quarter cup of water to a smooth paste.
Add the ground paste and curry leaves to the kuzhambu. Â If the curry is very thick, add in little water to dilute and simmer the curry for 10 more minutes.
White Pattani Kuzhambu, Dry Peas Curry
Recipe for white pattani kuzhambu for rice and roti. Dry peas kuzhambu South Indian Tamilnadu style recipe. With step by step pictures.
- Total Time: 1 hour 5 mins
- Yield: 6 servings 1x
Ingredients
Masala Paste
- 4 tomatoes
- 1 inch piece ginger
- 5 cloves garlic
- 1 inch piece cinnamon
- 1 clove
- 1 cardamom
For Coconut Paste
- 1/4 cup fresh shredded coconut
- 2 teaspoon fried gram (pottu kadalai)
- 1 teaspoon fennel seeds (sombu)
Other Ingredients
- 1 cup white dry peas
- 2 teaspoon peanut oil
- 1 onion, chopped
- 1 1/4 teaspoon salt
- 1/2 teaspoon turmeric
- 1 teaspoon red chilli powder
- 2 teaspoon coriander powder
- 2 green chillies
- 1 potato, peeled and diced
- 2 sprigs curry leaves
Instructions
- Soak the peas in water over nite. Wash the peas after soaking and drain the peas. Set aside.
- Grind the tomatoes with ginger, garlic and spices (clove, cinnamon and cardamom) to a smooth paste.
- Heat oil in a pan and add in the chopped onions. Saute for a couple of minutes.
- Add in the ground masala paste, salt, turmeric, coriander powder and red chilli powder. Add in the green chillies and drained peas. Add in the peeled and chopped potatoes and two cups of water.
- Cover the pressure pan and cook on a low flame for 20 minutes – (about 15 whistles). Remove from heat and allow the pressure from the cooker to settle naturally.
Final finishing
- Grind coconut, fried gram (pottu kadalai), fennel seeds (sombu) with quarter cup of water to a smooth paste.
- Add the ground paste and curry leaves to the kuzhambu. If the curry is very thick, add in little water to dilute and simmer the curry for 10 more minutes.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Category: Side Dish
- Cuisine: Tamilnadu
Mam can we use drygrean peas instead of white.?
Sure. Try to soak accordingly.
Thank you mam
Thank you so much.
Tried this recipe today. Taste is good. But wondering why it is bit sweet😊
Thank you. May be the coconut was young coconut so it may be little sweet.
Tried this recipe and it came out very tasty. Thanks for sharing a good recipe.
Thank you!
Hi Suguna, yet another fantastic recipe from you. Thank you so much for the foolproof recipe, the dish turned out really well. My husband and I simply love all your South Indian recipes as they always turn out delicious. I also like the way you give clear and concise explanations on how to make the dish. Thank you as always.
P.s also tried the Tamil style chicken curry and the idly recipe. These have become staples in my household.
Thank you so much!
Tried this recipe today and was a big hit in the house. All of us devoured the curry and this ones a keeper for sure!!!
Thank you so much!
Tried it. It was awesome. Is there any other receipes with this kind of kuzhambu with payaru varieties? Can I try variations?
Is there a step missing in the instructions about the onions?
Thanks Sujatha. We have updated the recipe.
I have tried many of Ur receipes. All came out very well. Thank u for Ur service
Thank you so much!
I can make same receipe with green peas? Any changes required?
Just curious…. what is the significance of the final finishing. Typically fennel and coconut are added as the main masala paste.
It has a wonderful aroma if added in the end.