.jpg)
Pattani kuzhambu, or inexperienced peas gravy, is a flavorful south indian curry made the usage of dried or sparkling inexperienced peas, simmered in a spiced coconut or tomato-based totally gravy. It’s a easy yet hearty dish, typically served with steamed rice, idiyappam, dosa, or chapati. This wholesome kuzhambu is particularly popular in tamil homes at some point of wet days and winters.
Ingredients:
1 cup dried inexperienced peas (soaked in a single day) or 1.five cups sparkling/frozen peas
1 onion, finely chopped
2 tomatoes, chopped
4-5 garlic cloves
1 tsp ginger paste
1 tsp mustard seeds
1 tsp fennel seeds
1 sprig curry leaves
1 tsp turmeric powder
1 tsp purple chili powder
1.5 tsp coriander powder
salt to flavor
2 tbsp oil
For coconut paste (non-obligatory however adds richness):
1/4 cup grated coconut
1 tsp poppy seeds or fennel seeds
1 small piece of cinnamon or 2 cloves
Commands:
1. Stress cook dinner soaked peas with salt and turmeric for three-four whistles. Set apart.
2. In a pan, warmth oil. Add mustard seeds, fennel seeds, and curry leaves. Sauté onions and garlic till golden.
3. Upload tomatoes and cook until smooth. Add spice powders and prepare dinner until oil separates.
4. Grind coconut paste substances with little water and add to the masala (optional step).
5. Add cooked peas with water and simmer for 10-15 mins until gravy thickens.
6. Regulate salt and garnish with coriander leaves.
Pattani kuzhambu is comforting, mildly spiced, and protein-wealthy — best for pairing with hot rice and a dollop of ghee. It’s a extraordinary desire while you want some thing satisfying but clean to put together with pantry staples.
Disclaimer: this content has been sourced and edited from indiaherald. While we have made adjustments for clarity and presentation, the unique content material belongs to its respective authors and internet site. We do not claim possession of the content material.
click and follow Indiaherald WhatsApp channel