36 KANDHI KAAYA KOORA

Fresh Pigeon Peas Curry/Kandhi Kaaya Kura/Tuvar Lilva Masala/Toor Dhal Bean Gravy


This is the season to get fresh pigeon peas and field beans in India. In every household they usually make a variety of dishes with these beans like upma, rotti, sundal,palav or gravy. These fresh pigeon peas and field beans are also available in US in frozen packets or in dried form. Though the fresh ones tastes better, these are nothing bad when compared. You can also make the curry/gravy/koora with dried pigeon peas, first soak them overnight and next day pressure cook and add them in any dish.

In US we get these pegeon peas in frozen packets by name Tuvar Lilva.


The fresh pods with seeds and curry pictures were sent by my mom which she made recently using fresh peas called as Kandhi kaaya Koora in my language.


Fresh pigeon peas - 1 1/2 - 2 cups( or 1 frozen pack)
Onion - 1 small chopped fine
Tomato - 2 or 3 chopped fine
Small onions( pearl/shallot) - 3 or 4
Curry powder - 1 1/2 tbsp( can use sambar powder or a mix of chilli, coriander and cumin)
Turmeric powder - 1/4 tsp
Salt as needed
Coconut - 3/4 cup
Oil - 2 tbsp
Curry leaves - few
Mustard seeds and Urad dhal - few


Make a coarse paste of coconut and then add the small onions and make a fine paste grinding together with little water. Keep it aside.



Pressure cook the peas by adding water just enough for immersing along with turmeric powder and chopped tomatoes and cook for 3 whistles. Remove and transfer to a cooking vessel and allow it to boil. Also add the powders, mix well and the ground paste. Reduce flame and allow it to cook together until raw smell leaves( around 10 - 12 minutes.) Also add salt.


Heat oil in a pan and add mustard seeds, urad dhal and curry leaves. Wait for few seconds and add chopped onions. Fry till golden brown and pour the the gravy. Switch off flame and remove. Serve with rice or roti/chapathi/paratha.

Sending this to EC's My Legume Affair event started by Susan.