Pigeon peas are known as tuvarai in tamil. Fresh tuvarai is generally available in the market between October to January. Fresh, tender and green tuvarai are richer sources of minerals like iron and zinc than dried tuvaram paruppu. It also is a very good source of plant based protein.
Cooking method of fresh tuvarai is quite similar to cooking fresh green peas and can be used to make varieties of dishes like sundal, poriyal, variety rice, sambar and even rasam.
I have a created a new kuzhambu recipe using fresh tuvarai using basic ingredients available in most of our kitchens. A simple and easy to make recipe which anyone can try. This kuzhambu can be served with rice or idli, dosa or even idiyappam or appam.
Preparation time – 30 mins
Portion size – 4
|Small gooseberry sized
|2tbsps + 1 tsp
|Split black gram (urad) dal
|Red chilli powder
|Chopped coriander leaves
- Add 4 cups of water in a pan and ½ tsp of salt and let it boil.
- Once it starts boiling, add the fresh tuvarai and cook till it turns soft. Don’t over-cook it. Drain and keep it aside.
- Meanwhile, to make the masala paste for the gravy, heat 1 tsp of oil in a pan.
- Add ginger, green chilli, red chillies, coriander seeds, sesame, cumin seeds, roasted peanuts and saute till everything becomes crisp. Finally, add grated coconut, mix well and take it off the gas.
- Cool, add tamarind and grind it a coarse paste. Keep it aside.
- Again add 2 tbsps of oil in a pan.
- Once the oil gets heated, add mustard.
- When the mustard starts spluttering, add split black gram, cumin and curry leaves and saute for few seconds.
- Now, add the chopped onions and some salt and saute till the onion turns pink.
- Add chopped tomatoes, turmeric powder and red chilli powder and saute for few mins.
- Add 2 cups of water and cooked tuvarai, mix well and let it simmer. Cover the pan and cook for few mins.
- Add the ground masala, little more water and jaggery, mix well and check for the seasonings.
- Correct the salt requirements if needed, cover the pan again and cook for few mins.
Garnish with chopped coriander leaves and serve the hot kuzhambu with steamed rice or idli or dosa.