Fresh Pigeon peas gravy | Thuvarai Kuzhambhu | Onepot Cooking | Pigeon peas gravy| Simple and Yummy Recipes | Fresh Pigeon peas curry

Fresh pigeon peas are a winter vegetable available only during the cooler months. Many varieties of beans and legumes are harvested and flood the markets during winter. These fresh pigeon peas are one such winter produce along with field beans, green peas, etc., These are the same legume that is dried, and split and this legume (dal) is used in the everyday kitchen to make sambar. This vegetable is very famous in the Karnataka region. You can most likely find these pigeon peas at the local markets during the winter season.

Fresh green pigeon peas gravy is a healthy high protein gravy recipe and it will be a great side dish for rice or any Indian flatbread. It's a one-pot meal prepared during winter. I made this recipe using the pressure cooker.

No fresh pigeon peas need to be soaked. However, if you are using dried ones then they need to be soaked for 5 to 6 hours before cooking them. But for this recipe, fresh pigeon peas taste very good when compared to dried ones.

For more gravy recipes click here 👇

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• South India style Chickpeas gravy

how to make fresh pigeon peas curry / gravy

Ingredients:

To grind :

• ¼ cup grated Coconut
• 5 Shallots
• 1 Green Chili
• 1 tsp Fennel seeds
• ½ tsp Poppy seeds ( optional )
• few Curry leaves

Ingredients:

• 250gms Fresh Pigeon Peas, deshelled
• 1 Onion, chopped
• 2 Tomatoes, chopped
• ½ tbsp Ginger garlic paste
• ½ tbsp Coriander powder
• 1 tsp Red Chili powder
• ¼ tsp Turmeric powder
• 1 tsp Mustard seeds
• 1 Dry Red Chili
• Salt as required
• Coriander leaves  few           
• 1 tbsp Oil

Method:

• Deshell the fresh pigeon peas. Wash and keep aside.

• Grind all the ingredients to a very fine paste with little water mentioned under " to grind ". keep aside.
  

• Heat 1 tbsp oil in a pressure cooker, when hot add mustard seeds and allow it to splutter.

• Next, add the chopped onions, dry red chili, and a few curry leaves. Saute till the onion become golden brown on medium heat.

• Then add the tomatoes, little salt, and ginger garlic paste. Saute till the tomatoes become soft and mushy on medium heat.

• Next add the spice powders, and ¼ cup of water and mix well. Cook on medium heat till the oil separates.
  

• Then add the fresh pigeon peas, ground paste ¼ cup of water, and, salt as required. Mix well and bring it to a boil.
  

• Cover the pressure cooker with the lid and place the whistle. Cook for 2 whistles on medium heat and switch off the flame.

• When the pressure goes down open the lid and add some chopped coriander leaves and serve hot with rice. If the gravy is too thin simmer for a few mins and then serve.

step by step pics of how to make fresh pigeon peas curry / gravy

Deshell the fresh pigeon peas. Wash and keep aside.

Grind all the ingredients to a very fine paste with little water mentioned under " to grind ". keep aside.

Heat 1 tbsp oil in a pressure cooker, when hot add mustard seeds and allow it to splutter.

Next, add the chopped onions, dry red chili, and a few curry leaves. Saute till the onion become golden brown on medium heat.

Then add the tomatoes, little salt, and ginger garlic paste. Saute till the tomatoes become soft and mushy on medium heat.

Next add the spice powders, and ¼ cup of water and mix well. Cook on medium heat till the oil separates.

Then add the fresh pigeon peas, ground paste ¼ cup of water, and, salt as required. Mix well and bring it to a boil.

Cover the pressure cooker with the lid and place the whistle. Cook for 2 whistles on medium heat and switch off the flame. When the pressure goes down open the lid and add some chopped coriander leaves and serve hot with rice.

 Watch the video recipe here 👇