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    Home Β» Recipes Β» Kuzhambu & Other gravies

    Pattani kuzhambu recipe

    February 5, 2013 by Raks Anand 43 Comments / Jump to Recipe

    Pattani kuzhambu is a south Indian tamarind curry with white dried peas and spices, goes well with rice or even chapathi.

    pattani kulambu

    I got this recipe from Raji as Pattani kuzhambu, can be called peas masala as well.

    Already have a peas masala recipe, but this one is a very easy one. And as Raji told, its perfect for crispy dosas.

    Though I made it for Jeera rice the other day for Aj and had with roti myself, it's supposed to be eaten with dosa or puri.

    My family is not yet used to have masalas for idli/ dosa except for kadappa. I very rarely make that one too.

    The first thing I like about this pattani kuzhambu recipe is it's so simple without any too much of overpowering masalas.

    Just minimum ingredients, but oh my! It smell great. When I was cooking, Aj came to kitchen and asked amma what are you cooking?

    It smells great!. So try this simple one, just soak the peas and you can make it fast too.

    pattani kuzhambu

    Method

    1. Soak dried peas overnight in enough water.(i.e; if you want to make in the morning, soak night, if you want to make in the night, soak in the morning). Pressure cook directly in a small cooker with a cup of water for 2 whistles.
      pressure cook
    2. Meanwhile peel garlic and grind it with ginger,pepper and jeera along with very little water if needed. Make sure you use a very small piece of ginger.
      temper
    3. Transfer the cooked peas to another vessel and in the same pressure cooker, add oil and finely chopped onion and fry till transparent. Add the ground ginger garlic paste and fry till raw smell goes away. Do it in medium flame. simmer
    4. Then add finely chopped tomatoes, turmeric, sambar powder and salt. Fry till it becomes mushy. mushy
    5. Add the cooked peas, add a cup of water and mix well. Pressure cook for another whistle in medium flame. You can simmer for 15 minutes as well instead of again pressure cooking. Water quantity may vary. Garnish with chopped coriander leaves generously.ready

    Notes

    • After opening the pressure cooker in the last step, you can give it a boil for a minute. You can add coriander leaves and some torn curry leaves at this stage while boiling.
    • The gravy by itself is rich as the peas gets cooked and gives a rich texture. But if you are making it for roti, you can make it even more richer by adding ΒΌ cup milk at the end. Just mix and do not boil.
    • You can adapt this recipe and keep it as base for even making potato masala. Turns out great.
    • Since we use a lot of garlic, it helps to nullify the gastric quality of peas as well.

    This kuzhambu/ Masala is perfect as side dish for crispy dosa . we can also eat it with roti,puri or even with mild pulav.

    pattani kuzhambu recipe

    Recipe card

    pattani kulambu
    Print Pin
    5 from 1 vote

    Pattani kuzhambu recipe

    Pattani kuzhambu is a south Indian tamarind curry with white dried peas and spices, goes well with rice or even chapathi.
    Course Side Dish
    Cuisine Indian, South Indian
    Prep Time 10 minutes
    Cook Time 26 minutes
    Soaking time 10 hours
    Servings 4 people
    Cup measurements

    Ingredients

    • 1 cup Dried peas
    • 2 Onion large
    • 2 Tomato
    • ΒΌ teaspoon Turmeric
    • 2 teaspoon Sambar powder
    • 1 tablespoon Oil
    • 1 teaspoon Salt
    • 1 tablespoon Coriander leaves

    To grind

    • 5 Garlic
    • Β½ inch Ginger
    • Β½ teaspoon Pepper
    • ΒΌ teaspoon Cumin seeds
    Prevent your screen from going dark

    Instructions

    • Soak dried peas overnight in enough water. (i.e; if you want to make in the morning, soak night, if you want to make in the night, soak in the morning).
    • Pressure cook directly in a small cooker with a cup of water for 2 whistles.
    • Meanwhile peel garlic and grind it with ginger, pepper and jeera along with very little water if needed.
    • Make sure you use a very small piece of ginger.
    • Transfer the cooked peas to another vessel and in the same pressure cooker, add oil and finely chopped onion and fry till transparent.
    • Add the ground ginger garlic paste and fry till raw smell goes away. Do it in medium flame.
    • Then add finely chopped tomatoes, turmeric, sambar powder and salt.
    • Fry till it becomes mushy. Add the cooked peas, add a cup of water and mix well.
    • Pressure cook for another whistle in medium flame.
    • You can simmer for 15 minutes as well instead of again pressure cooking. Water quantity may vary.
    • Garnish with chopped coriander leaves generously.

    Notes

    • After opening the pressure cooker in the last step, you can give it a boil for a minute. You can add coriander leaves and some torn curry leaves at this stage while boiling.
    • The gravy by itself is rich as the peas gets cooked and gives a rich texture. But if you are making it for roti, you can make it even more richer by adding ΒΌ cup milk at the end. Just mix and do not boil.
    • You can adapt this recipe and keep it as base for even making potato masala. Turns out great.
    • Since we use a lot of garlic, it helps to nullify the gastric quality of peas as well.
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    Reader Interactions

    Comments

    1. Sangeetha Nambi

      February 05, 2013 at 4:37 am

      Real yummy dish...
      http://recipe-excavator.blogspot.com

      Reply
    2. Sowmya D.S.L

      February 05, 2013 at 4:52 am

      yummy curry... will make it for dinner raks πŸ™‚ nice clicks too

      Reply
    3. Sudha Sabarish

      February 05, 2013 at 4:57 am

      Simple and delicious masala.I would love to have it with dosa rather than roti.

      Reply
    4. Revathi

      February 05, 2013 at 4:58 am

      best side dish for chapatti...simple curry..neat clicks..

      Reply
    5. sowmya(creative saga)

      February 05, 2013 at 5:01 am

      Looks nice and delicious...I would love this with my rotis..

      Reply
    6. Priti S

      February 05, 2013 at 5:03 am

      I do very similar way ...looks so yum and so the platter

      Reply
    7. Chitra

      February 05, 2013 at 5:07 am

      Looks nice. never tried this way. will make it πŸ™‚

      Reply
    8. Swathy Kishore

      February 05, 2013 at 5:15 am

      Hi Raji, Can i do this with fresh peas (the green color ones). Sorry but i have not seen the above color peas?

      Please let me know

      Reply
    9. Nivedhanams Sowmya

      February 05, 2013 at 5:18 am

      Wow the plate is so inviting!!!! delicious clicks!!
      Sowmya
      Ongoing Event - Tried and Tasted - Raks Kitchen
      Ongoing Event - Know Your Dairy - Cheese
      Ongoing Event - Dish it out - Lentils & Garlic

      Reply
    10. Michaela Samant

      February 05, 2013 at 5:18 am

      Nice. I will sure try this one.

      Reply
    11. APARNARAJESHKUMAR

      February 05, 2013 at 5:20 am

      yellow peas are always great ! i love this kind of pattani for rice ! good photos

      Reply
    12. prathibha Garre

      February 05, 2013 at 5:22 am

      nice n delicious gravy..perfect platter for those hunger cravings..yumm

      Reply
    13. Shama Nagarajan

      February 05, 2013 at 5:22 am

      yummy and inviting recipe.. .

      Reply
    14. ShravsCookBookBlog

      February 05, 2013 at 5:35 am

      Peas Masala tastes so good...yummy recipe

      Reply
    15. Gayathri Ramanan

      February 05, 2013 at 5:37 am

      Yummy curry...good for chapathi..
      http://foody-buddy.blogspot.com/

      Reply
    16. Dipti Joshi

      February 05, 2013 at 7:08 am

      I prepare this in similar way and use it as a base for 'Misal Pav' or 'Ragda Pattice'. It is very tasty and really easy to make it in pressure cooker.

      Reply
    17. RAKS KITCHEN

      February 05, 2013 at 8:34 am

      Try and see Swathy, I haven't tried yet, but I think it will work.

      Reply
    18. Uma Ramanujam

      February 05, 2013 at 8:49 am

      Nice one Raks. Liked the preparation as it doesn't need coconut.

      Reply
    19. Sharmilee! :)

      February 05, 2013 at 10:53 am

      Sounds easy and flavourful will surely give a try and see.....love the 2nd click!!

      Reply
    20. CaySera

      February 05, 2013 at 11:37 am

      wow that looks yummy. Lovely pictures.

      I am giving away a lovely CookBook this month . For a chance to win. Enter here.
      http://bit.ly/XE2xNp

      Reply
    21. Aruna Manikandan

      February 05, 2013 at 12:33 pm

      sounds simple and delicious raji πŸ™‚

      Reply
    22. Hamaree Rasoi

      February 05, 2013 at 12:54 pm

      Such a delicious curry to enjoy with chapati

      Reply
    23. Divya Kudua

      February 05, 2013 at 1:54 pm

      I love a spicy curry with jeera rice too and this kuzhambu looks lip smacking!

      Reply
    24. Divya Kudua

      February 05, 2013 at 1:54 pm

      I love a spicy curry with jeera rice too and this kuzhambu looks lip smacking!

      Reply
    25. notyet100

      February 05, 2013 at 2:49 pm

      New recipe for me to try ,platter looks inviting

      Reply
    26. notyet100

      February 05, 2013 at 2:49 pm

      Btw I love the new header,...

      Reply
    27. M D

      February 05, 2013 at 3:09 pm

      Your peas masala looks absolutely delicious!

      Reply
    28. divya

      February 05, 2013 at 4:19 pm

      Amazing clicks dear and simply wonderful recipe. Mouthwatering here.

      Reply
    29. ANU

      February 05, 2013 at 6:26 pm

      awesome plate full of yummy food....
      "Healthy Recipe Substitution" HRS EVENT Dec 20th to Mar 20th
      SYF&HWS - Cook With SPICES" Series
      South Indian Cooking

      Reply
    30. Gayu

      February 05, 2013 at 9:30 pm

      Very yummy curry..Love it with jeera rice..

      Gayu
      Kitchen - The Chef 's Paradise

      Reply
    31. sathu

      February 05, 2013 at 9:44 pm

      hi

      just have an doubt.
      can we mix this with plain rice like regular sambar satham.

      Reply
    32. Laavanya

      February 05, 2013 at 11:12 pm

      I usually end up using this yellow peas for ragda patties... this pattani kurma sounds fabulous.

      Reply
    33. Anthony

      February 06, 2013 at 6:20 am

      It looks delicious!

      Reply
    34. Jeyashrisuresh

      February 06, 2013 at 11:14 am

      This sounds very interesting and looks very inviting too.

      Reply
    35. Veena Theagarajan

      February 06, 2013 at 11:52 am

      this sound interesting I seldom do peas dishes (as my 2nd son is not a big fan) This one too tempting.. will try soon

      Reply
    36. chitra

      February 08, 2013 at 9:45 am

      hi raji did u use chickpeas or dried white peas...

      Reply
    37. Sangeetha

      February 10, 2013 at 1:24 pm

      Loved this easy n quick peas kuzhambu...sounds interesting n yummy! Inviting pics as always!

      Reply
    38. sasha

      March 02, 2013 at 3:13 pm

      Aiyo i added more ginger since i was cooking for large people.... the gravy became spicy and the ginger flavour was more. So added coconut & cashew nut paste to the gravy. But still the ginger flavour is more.... πŸ™ πŸ™ πŸ™

      Reply
    39. Unknown

      March 05, 2013 at 9:34 am

      Can u pls how to prepare sambar powder.

      Reply
    40. Sobiya Khan, Nagpur

      September 12, 2013 at 12:18 am

      Dear Raks..This is my first comment in ur blog..First of all thx for such a lovely blog!!I tried ur this recipe with black gram (commonly k/as kala chana in India)instead of peas along with a few variations..Bt it turned out to be gr8...I njoyed it with Roti & Jeera Rice..:-) My best wishez to U..

      Reply
    41. chitra

      December 09, 2013 at 8:16 pm

      Hi Raks...is this chick peas or white normal peas....can u clarify...

      Reply
    42. Raks anand

      December 09, 2013 at 8:30 pm

      It's white normal peas

      Reply
    43. Dimple

      October 20, 2020 at 6:32 pm

      Hi , I tried once when I read accept your recipe and from then on I do pattani kulambu only this way .

      Reply

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