Traditional Indian Recipes


Pigeon peas are harvested during winter season. It is the power house of Vitamins and Minerals. Green pigeon peas are called tuvar dal in Hindi, arahar dal pods in Bengali, Kandikayalu in Telugu, Thuvarai in Tamil and Thuvara in Malayalam.

It is eaten as a boiled snack. When these are peeled, dried and processed, they come to the market as tuvar dal/ arahar dal/ Kandi pappu. It is low in saturated fats, is an excellent source of dietary fibre and manganese. It is also a source of proteins.

Today I am posting Thuvara Paruppu curry in Kerala style. It is a delicious curry.


Thuvara/green pigeon peas                        2 cups

Water                                                                   2 cups

Turmeric powder                                             ¼  tsp

Tamarind                                                             small lemon sized

For roasting:

Coriander powder                                           1 tsp

Red chilli powder                                             1 tsp

For grinding:

Coconut grated                                                 ¾ cup

Black pepper                                                      5

Jeera/cumin seeds                                          ½ tsp

For seasoning:

Oil                                                                           3 tsp

Mustard oil                                                         ½ tsp

Jeera/cumin seeds                                          ½ tsp

Dry red chilli                                                       3

Curry leaves                                                       1 strand

Garlic                                                                     5


  1. Peel the thuvara/ green pigeon peas pods and take out the seeds.
  2. In a pan dry roast coriander powder and red chilli powder for ½ a minute on low flame keep stirring. Put off the flame and transfer the contents to a plate.
  3. Soak tamarind in ½ cup of water for 10 – 15 minutes and then squeeze out the tamarind juice.
  4. In a pressure cooker add thuvara/raw green pigeon peas with 2 cups of water, turmeric powder, salt and the roasted coriander powder and red chilli powder. Mix well and close with the pressure cooker lid and cook on high flame till 1st whistle and put off the flame. Allow it to cool.
  5. Meanwhile grind coconut grated, black pepper and jeera into fine paste.
  6. Open the pressure cooker lid. Add tamarind juice and mix well. Allow it to boil for 3 – 4 minutes on medium flame stirring occasionally.
  7. Now add ground coconut paste and stir well. Let the curry boil on high flame and keep stirring. Reduce the flame to low and cook for 1 – 2 minutes. Put off the flame.
  8. In a pan heat oil and add mustard and jeera seeds when it splutters add dry red chillis, curry leaves, garlic and fry for ½ a minute on low flame. Add this seasoning to the curry.

Tasty Thuvara Parappu Curry is ready. Serve it with plain rice or roti.





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