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pattani kulambu
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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.
Prep Time10 mins
Cook Time26 mins
Soaking time10 hrs
Course: Side Dish
Cuisine: Indian, South Indian
Servings: 4 people

Ingredients

  • 1 cup Dried peas
  • 2 Onion large
  • 2 Tomato
  • ¼ teaspoon Turmeric
  • 2 teaspoon Sambar powder
  • 1 tablespoon Oil
  • 1 teaspoon Salt
  • 1 tablespoon Coriander leaves

To grind

  • 5 Garlic
  • ½ inch Ginger
  • ½ teaspoon Pepper
  • ¼ teaspoon Cumin seeds

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 ¼ 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.