Thursday, August 13, 2015

Pachai Pattani Kuzhambu / Green Peas Gravy

Green Peas gravy/ Pachai Pattani Kuzhzmbu is one of the gravies I prepare on Thursdays like Sunadal Kuzhzmbu, Thattaipayaru Kuzhambu...The procedure is the somewhat similar to sundal gravy..This can be served as side  for rice, chapathi as well as dosas...tastes good with everything..If used for tiffin items, omit the tamarind in the recipe..Otherwise follow as such..Do try this yummy gravy and hope you like it..


Green peas
1/2 cup
Cinnamon1 inch
Bay leaf1
Onion1 medium
Ginger garlic paste1/2 tsp
Tomato1 big
Tamarind water(optional)1/4 cup
Turmeric powder1/2 tsp
Sambar powder1 1/2 tsp
Coconut  2 slices
Kasakasa1/2 tsp
Fennel seeds1/2 tsp
Curry leavesfor garnish

Heat oil in a vessel and temper with cinnamon, cardamom, cloves and bay leaf...Add onion paste and ginger garlic paste and saute till raw flavor goes off..

Add chopped tomato, turmeric powder and sambar powder and mix well..Let it cook till the tomatoes become mushy...

Add little water /tamarind water and let it come to boil..Add the cooked green peas..(Soak dry green peas overnight and pressure cook for 4 to 5 whistles or use thawed frozen peas)...

Mix everything well and let it come to a boil..Add ground coconut,fennel seeds and poppy seed(kasakasa) paste, cook for a minute and switch off the flame..Transfer to serving dish..