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Green peas curry/Pattani kuzhambu/ Arachuvitta pattani kuzhambu

Written by: 7aumsuvai
Arachuvitta pattani kuzhambu is a slightly spicy gravy prepared with small onion,tomatoes, cooked in a coconut based masala and served with hot rice, idli, dosa, and with roti too.
My mom always prepares this kuzhambu when there are no vegetables to cook. Really delicious gravy that goes well with almost everything.

Ingredients:
Serves 4 to 5
  • 1/2 cup – Green peas / Pattani
  • 10 to 15 no’s – Small onion / Chinna vengayam / shallots
  • 1 small – Tomato
  • 1/4 tsp – Turmeric powder
  • 1 to 2 tsp – Tamarind water (optional)
  • 1/2 cup – Coconut grated
  • 2 tbsp – Sesame oil
  • Salt to taste
For grinding:
  • 1 tbsp – Coriander seeds
  • 2 or 3 no’s – Dry red chillies (or add as needed)
  • 1/4 tsp – Cumin seeds / jeera
  • 1/4 tsp – Fennel seeds / Sombu
  • 1/4 tsp – Poppy seeds / kas kas
  • 1/4 tsp - Rice
  • 1 no – Onion vadagam (optional)
  • 1 tsp – Oil
Seasonings:
  • 1 tbsp – Sesame oil
  • 1/4 tsp – Mustard seeds
  • 1/4 tsp – Split black gram / Ulunthu
  • 5 to 6 no’s – Fresh curry leaves
  • 2 pinches – Asafoetida / Hing
Preparation method:
  1. Wash and soak green peas / pattani in enough water until well soaked. Set it aside.
  2. Heat a tsp of oil in a kadai, add items given in the list for grinding, roast them until they are slightly brown. Switch off the stove and allow them to cool completely.
  3. Transfer roasted spices to a blender, blend well to a fine paste consistency and set it aside.
  4. Make paste out of grated coconut and squeeze out the milk. Set it aside.
  5. Heat 2 tbsp sesame oil, add chopped small onion, tomato saute until they are slightly mushy. Followed by ground masala paste and turmeric powder, saute until the oil oozes out.
  6. Add the soaked green peas, tamarind water(optional) along with the coconut milk,and enough water for the curry. Pressure cook for 2 to 3 whistles or until well cooked.
  7. Once the pressure is out, add salt and check for consistency, if it is little watery then cook it again in the stove. Season it with items given in the list for seasonings. Switch off the stove and serve with hot rice, idli and dosai or even with chappathi.

 Notes:
  • Tamarind water is completely optional. You may completely exclude and it does not affect the taste.
  • You may replace green peas with green toor dal, mochai and any other lentils of your choice.
  • You may increase or decrease number of dry red chillies as per your spice level.

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