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.

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. If the curry is very thick, add in little water to dilute and simmer the curry for 10 more minutes.

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

1. Soak the peas in water over nite. Wash the peas after soaking and drain the peas. Set aside.
2. Grind the tomatoes with ginger, garlic and spices (clove, cinnamon and cardamom) to a smooth paste.
3. Heat oil in a pan and add in the chopped onions. Saute for a couple of minutes.
4. 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.
5. 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

1. Grind coconut, fried gram (pottu kadalai), fennel seeds (sombu) with quarter cup of water to a smooth paste.
2. 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.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 45 mins
• Category: Side Dish
• Cuisine: Tamilnadu

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

1. Soak the peas in water over nite. Wash the peas after soaking and drain the peas. Set aside.
2. Grind the tomatoes with ginger, garlic and spices (clove, cinnamon and cardamom) to a smooth paste.
3. Heat oil in a pan and add in the chopped onions. Saute for a couple of minutes.
4. 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.
5. 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

1. Grind coconut, fried gram (pottu kadalai), fennel seeds (sombu) with quarter cup of water to a smooth paste.
2. 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.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 45 mins
• Category: Side Dish
• Cuisine: Tamilnadu

Find it online : https://www.kannammacooks.com/white-pattani-kuzhambu-dry-peas-curry/

Recipe for millet sambar sadam made with thinai – foxtail millet. Healthy South Indian Tamil style sambar sadam made with millets and toor dal. With step by step pictures.

Thinai or Foxtail millet is one of the oldest and widely used millet throughout Asia for centuries. There is an old saying in Tamil. வினை விதைத்தவன் வினை அறுப்பான், தினை வினைத்தவன் தினை அறுப்பான். This is the English equivalent of “As you sow, so shall you reap”. Foxtail millet is one of the oldest millet to have been recorded since the sangam period. Foxtail millet is supposed to have been served to Lord Muruga.

Here is how to do easy sambar rice using foxtail millet – thinai and toor dal. Boil millet and dal: Soak the dal and millet in water for one hour. Drain the water. I have used half a cup each of toor dal and millet. Add 3 cups of water. I like to cook the millets and dal mixture in a pressure cooker using the pot in pot method. Add a cup of water to the cooker. Place the pot with millet-dal-water inside the cooker. Cook for 6-7 whistles. Cooking directly causes a lot of spewing and mess in the kitchen. This is easily avoided by using the pot in pot method. I always cook dal and rice / millet using pot in pot method only. After cooking for 6-7 whistles, remove from heat and wait for the pressure to settle. Set aside.

Putting the sambar together: Take a 3 or 4 litre pressure cooker and add in the chopped onion and tomato. Top the veggies with home made tamarind paste , salt, turmeric powder and sambar powder. Add in the cooked dal and millet mixture.

Cook for 2 whistles. Remove from heat and wait for the pressure to settle. Set aside. Note: We did not add any water at this stage. If using a bigger cooker, add half a cup of more water to avoid burning at the bottom.

Open the cooker and mix everything well to combine.

Tempering: Heat ghee in a pan and add in mustard seeds, fenugreek seeds and cumin seeds. Let the mustard seeds splutter. Add in the asafoetida and curry leaves. Once the curry leaves are crisp, add the tempering to the sambar rice. Serve hot!

For Cooking Millet and Dal

• 1/2 cup thinai arisi – foxtail millet
• 1/2 cup toor dal
• 3 cups water

Other Ingredients

• 1 onion, chopped
• 1 tomato, chopped
• 2 teaspoon sambar powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon salt
• 1 1/2 tablespoon tamarind paste

Tempering

• 2 teaspoon ghee
• 1/4 teaspoon mustard seeds
• 1/4 teaspoon cumin seeds
• 5 fenugreek seeds
• 1 sprig curry leaves
• 1/4 teaspoon asafoetida (perungayam – hing)

Boil Millet and Dal:

1. Soak the dal and millet in water for one hour. Drain the water. Add 3 cups of water and cook for 6-7 whistles. After cooking for 6-7 whistles, remove from heat and wait for the pressure to settle. Set aside.

Putting the Sambar Rice together:

1. Take a 3 or 4 litre pressure cooker and add in the chopped onion and tomato. Top the veggies with home made tamarind paste, salt, turmeric powder and sambar powder. Add in the cooked dal and millet mixture. Cook for 2 whistles. Remove from heat and wait for the pressure to settle. Set aside. Open the cooker and mix everything well to combine.

Tempering:

1. Heat ghee in a pan and add in mustard seeds, fenugreek seeds and cumin seeds. Let the mustard seeds splutter. Add in the asafoetida and curry leaves. Once the curry leaves are crisp, add the tempering to the sambar rice.
2. Serve hot!

• Author: Kannamma - Suguna Vinodh
• Prep Time: 1 hour
• Cook Time: 20 mins
• Category: main
• Cuisine: Tamilnadu