Kandi Kattu Recipe

Cooking Directions

• STEP 1.Wash and soak the pigeon peas for 30 minutes.
• STEP 2.Pressure cook the soaked pigeon peas with turmeric powder and salt until soft.
• STEP 3.In a pan, heat oil and add mustard seeds, cumin seeds, curry leaves, and red chilies.
• STEP 4.Add chopped onions and sauté until golden brown.
• STEP 5.Add ginger-garlic paste, turmeric powder, red chili powder, and cook for a minute.
• STEP 6.Add the cooked pigeon peas and tamarind pulp. Mix well and simmer for 5 minutes.
• STEP 7.Garnish with coriander leaves and serve hot with rice or roti.

Cooking Tips

• Soaking the pigeon peas helps in faster cooking.
• Adjust the spice levels according to your preference.
• You can add vegetables like tomatoes, drumsticks, or bottle gourd for variation.

Storage and Serving

• Kandi Kattu can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat before serving and adjust the consistency with water if needed.
• Serve hot with steamed rice or roti for a wholesome meal.