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    Home » South Indian » Yellow Peas Instant Pot Curry Chili | Pattani Kozhumbu

    Published: Oct 1, 2020 · Modified: Oct 1, 2020 by Priya * This post may contain affiliate links.

    Yellow Peas Instant Pot Curry Chili | Pattani Kozhumbu

    Recipe Print
    Vegan Pattani Kuzhambu in a bowl with a spoon in it and text at the top
    Vegan Pattani Kuzhambu in a bowl with text at the top
    a hand holding a spoon and diggng into a bowl of Yellow Peas Curry Chili and text at the top and bottom

    Yellow/White Peas Kozhumbu is a South Indian style vegan curry chili made in the Instant Pot. This kurma recipe goes well with everything and can be made in 30 minutes!

    hand holding a spoon and digging into a bowl full of Vegan Pattani Kuzhambu

    Extremely flavorful meal!

    Table of Contents

    • Cooking with dried peas
    • Trending now
    • Chili and winters!
    • Why make this
    • Ingredients needed
    • Here's how to make it
    • Serving Suggestions
    • Top tips, recommendations, and suggestions
    • Some curries to try
    • Yellow Peas Instant Pot Curry Chili | Pattani Kozhumbu

    Cooking with dried peas

    Dried yellow or white peas (field peas) are a must-have pantry essential. We call it Pattani in Tamil and Vatana in Hindi and it is always available in our homes. 

    We Indians love Chaat (popular Indian street food) and many chaat recipes call for these dried peas.

    There is also a famous Goan dish called Best Chanya Ros | Goan Vegetarian Vatana curry that's made using them. 

    They are very versatile and can be used to make a variety of recipes. 

    Trending now

    Chili and winters!

    This combination is like two peas in a pod! Come fall and winter, and everyone is searching for soups and chili recipes!

    I often make Black Eyed Peas Chili this time of the year. But even South Indian-style Kozhumbu or Kurma recipes are a hit at home.

    Be it Chettinad Style Kondai Kadalai Kozhumbu or this Indian vegan curry. They remind you of homemade Chili minus the meat! 

    This particular hearty and comforting Instant Pot Vegan Chili recipe is very easy to make. 

    Yellow Peas Curry Chili in a round bowl with a spoon in it

    comforting chili

    Why make this

    Like I mentioned before, this is a very easy recipe. But what I like about this particular soul-satisfying white peas kozhumbu is that:

    • It's great on a cold, chilly night
    • It's an aromatic vegan and gluten-free chili
    • It can be made in an Instant Pot or Stovetop
    • It has a 30 minutes cook time
    • It uses basic pantry staples
    • It's a healthy and low-fat recipe
    • It comes to your rescue when you have no vegetables to cook

    Ingredients needed

    all the ingredients needed to make Yellow Peas Curry Chili placed in a tray with labels on them

    That's all you need!

    As you can see, we need very basic everyday ingredients to make white peas kozhumbu. 

    This recipe calls for dry white/yellow peas. They are a very good source of cholesterol-lowering fiber. They are also rich in minerals and have no fat!

    They can be found on Amazon or any Indian grocery store. Soak them overnight and use them. 

    You don't really need to add any veggies in this curry other than onion and tomatoes. 

    Whole and ground spices are key to this recipe. They provide an aromatic flavor to this curry chili. 

    Here's how to make it

    4 image collage showing the steps to make the masala for Vegan Pattani Kuzhambu

    Masala paste

    First, we need to do a bit of prep work for this dried white peas curry chili!

    You need to soak these yellow peas in water, overnight. Since we are cooking it in the Instant Pot, no need to cook the peas in advance.

    However, if you are making this dish on a stovetop, then boil these dry peas in turmeric + salted water in a pressure cooker till they turn soft. 

    Then we need to prepare 2 kinds of masala paste. 

    For the white paste, grind coconut, fennel seeds, and Daliya/Split Roasted Chickpeas (pottu kadalai) along with little water.

    And for the red paste, grind tomatoes, ginger, garlic, cloves, cinnamon, and cardamon along with little water.

    Keep both these pastes aside for now.

    6 image collage showing the steps to make Yellow Peas Curry Chili

    Easy to follow steps

    Here are two ways you can make this aromatic South Indian style Kurma recipe!

    Instant Pot Version

    1. Turn on the Instant Pot on saute mode. Add oil to the pan and fry chopped onions, green chilies, and 1 tbsp of cilantro.
      • Saute till the onions turn translucent.
    2. Then add the tomato paste along with salt. Mix and cook for a minute.
    3. Add the coconut paste. Mix and cook for another 30 seconds. 
    4. Next add the spice blends - paprika, turmeric powder, and coriander-cumin powder. Cook for another minute.
    5. Cancel the saute mode. Add water or vegetable stock to the pot. 
    6. Then add the cooked vatana/Pattani to the Instant pot. Put the lid and cook in manual mode for 25 minutes. 
      • Release pressure naturally. 
      • If the white peas kozhumbu is very thick, add in little water to dilute it and simmer for 1-2 minutes.
      • In case it's too watery, prepare a flour + water slurry and pour into the curry, It will thicken.
      • Add garam masala and then garnish with chopped cilantro.

    Stovetop Version

    1. Heat oil in a pan and once it's hot enough add chopped onions and green chilies. Saute till the onions turn translucent.
    2. Then add chopped cilantro along with salt, and tomato paste. Mix and cook for 2-3 minutes.
    3. Add the coconut paste followed by paprika, turmeric powder, and coriander-cumin powder. Cook for another 2-3 minutes.
    4. Then add the cooked vatana/Pattani to the pan. Mix and continue to cook for 5 minutes.
    5.  Add garam masala and then garnish with chopped cilantro.
    6. Take it off the flame and serve.

    Serving Suggestions

    a round bowl filled with Yellow Peas Curry Chili

    Fit for any season

    Serve this Pattani Kuzhambu as a side for rice/Jeera Rice or any Indian bread like naan, roti, or chapati. You can also enjoy it as a thick savory porridge soup along with some toasted bread.

    Traditionally, this vegan Indian curry is served as a side for Dosa. This kurma recipe is a sure shot winner! Do try it in your kitchen.

    Top tips, recommendations, and suggestions

    You can also add some other veggies like potatoes, carrots, or squash in this vegan Indian curry. Also add some greens like spinach, kale, beet leaves, etc for fiber.

    Yellow Peas are quick to lose their shape when being cooked because they have less chlorophyll in them. So be mindful of that and don't overcook it. 

    Add little tamarind water while cooking the peas to get a tangy flavor. Puree a portion of the cooked beans and add them back to the pot to give it a thick, creamy feel.

    If you don't have yellow peas or vatana, feel free to use any beans variety like chickpeas, kidney beans, black-eyed peas, green peas, etc in this kurma recipe.

    This Instant pot vegan chili can very well be made in advance. It stays in the fridge for 4-5 days. You can also freeze it.

    Another way is to pre-cook the dried peas in advance and freeze it. That way, you can make this curry chili whenever you want and in a jiffy!

    Some curries to try

    • Instant Pot Creamy Potato Chickpeas Curry
    • Vangyacha Rassa Bhaji | Indian Eggplant Curry
    • Plant-Based Kofta Curry
    • Dum Aloo
    • Vegan Methi Matar Malai

    Click HERE for more Instant Pot recipes.

    flat lay image of Yellow Peas Curry Chili  in a bowl with a plate full of chapati on the side

    Ideal weeknight dinner

    If you’ve tried this Yellow Peas Instant Pot Curry Chili | Pattani Kozhumbu Recipe or any other recipe on the blog please let me know how it went by commenting below, I love hearing from you!

    You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM, and PINTEREST to see more delicious vegetarian and vegan recipes and what I’m getting up to.

    hand holding a spoon and digging into a bowl full of Vegan Pattani Kuzhambu

    Yellow Peas Instant Pot Curry Chili | Pattani Kozhumbu

    Yellow/White Peas Kozhumbu is a South Indian style vegan curry chili made in the Instant Pot. This kurma recipe goes well with everything and can be made in 30 minutes!
    4.67 from 18 votes
    Print Pin Rate
    Course: entree, Main Course, Side Dish, Soup
    Cuisine: Indian, South Indian
    Prep Time: 5 minutes
    Cook Time: 25 minutes
    Soaking time: 8 hours
    Servings: 5 people
    Calories: 382.88kcal
    Author: Priya Lakshminarayan

    Equipment

    Instant Pot

    Ingredients 

    • 2 cups dried yellow peas

    To make the white paste

    • 1/2 cup desiccated coconut
    • 1 tbsp fennel seeds
    • 1 tbsp Daliya/Split Roasted Chickpeas (pottu kadalai)

    To make the red paste

    • 2-3 tomatoes
    • 2 cloves
    • 1 cinnamon stick
    • 1 cardamon
    • 2 tbsp ginger-garlic paste

    To make the chili

    • 1 tsp oil
    • 1 onion finely chopped
    • 2-3 green chilies or jalapenos
    • 2 tbsp cilantro chopped
    • 1/2 tbsp paprika
    • 1 tsp turmeric powder
    • 1/2 tbsp coriander-cumin powder
    • salt to taste
    • 1/2 tbsp garam masala
    • 4-5 cups water or vegetable stock

    Instructions

    • Soak dried peas in water, overnight. Drain the water and use.

    To make the white paste

    • Grind coconut, fennel seeds, and Daliya/Split Roasted Chickpeas (pottu kadalai) along with little water.

    To make the red paste

    • Grind tomatoes, ginger, garlic, cloves, cinnamon, and cardamon along with little water.
    • Keep both these pastes aside for now.

    To make the chili in the Instant Pot

    • Turn on the Instant pot on saute mode. Add oil to the pan and fry chopped onions, green chilies, and 1 tbsp of cilantro.
    • Saute till the onions turn translucent.
    • Then add the tomato paste along with salt. Mix and cook for a minute.
    • Add the coconut paste. Mix and cook for another 30 seconds.
    • Next add the spice blends - paprika, turmeric powder, and coriander-cumin powder. Cook for another minute.
    • Cancel the saute mode. Add water or vegetable stock to the pot.
    • Then add the cooked vatana/Pattani to the Instant pot. Put the lid and cook in manual mode for 25 minutes. Release pressure naturally.
    • If the white peas kozhumbu is very thick, add in little water to dilute it and simmer for 1-2 minutes.
    • In case it's too watery, prepare a flour + water slurry and pour into the curry, It will thicken.
    • Add garam masala and then garnish with chopped cilantro.

    To make the chili on the Stovetop

    • Heat oil in a pan and once it's hot enough add chopped onions and green chilies. Saute till the onions turn translucent.
    • Then add chopped cilantro along with salt, and tomato paste. Mix and cook for 2-3 minutes.
    • Add the coconut paste followed by chilly powder, turmeric powder, and coriander-cumin powder. Cook for another 2-3 minutes.
    • Then add the cooked vatana/Pattani to the pan. Mix and continue to cook for 5 minutes.
    • Add garam masala and then garnish with chopped cilantro. Take it off the flame and serve.
    • Serve this Pattani Kuzhambu as a side for rice/Jeera Rice or any Indian bread like naan, roti, or chapati. You can also enjoy it as a thick savory porridge soup along with some toasted bread.

    Notes

    You can also add some other veggies like potatoes, carrots, or squash in this vegan Indian curry. Also add some greens like spinach, kale, beet leaves, etc for fiber.
    Yellow Peas are quick to lose their shape when being cooked because they have less chlorophyll in them. So be mindful of that and don't overcook it. 
    Add little tamarind water while cooking the peas to get a tangy flavor. Puree a portion of the cooked beans and add them back to the pot to give it a thick, creamy feel.
    If you don't have yellow peas or vatana, feel free to use any beans variety like chickpeas, kidney beans, black-eyed peas, green peas, etc in this kurma recipe.
    This Instant pot vegan chili can very well be made in advance. It stays in the fridge for 4-5 days. You can also freeze it.
    Another way is to pre-cook the dried peas in advance and freeze it. That way, you can make this curry chili whenever you want and in a jiffy!

    Nutrition

    Calories: 382.88kcal | Carbohydrates: 58.97g | Protein: 21.61g | Fat: 8.06g | Saturated Fat: 5.13g | Sodium: 93.91mg | Potassium: 1048.8mg | Fiber: 24.49g | Sugar: 9.87g | Vitamin A: 872.97IU | Vitamin C: 12.19mg | Calcium: 93.66mg | Iron: 5.14mg
    Tried this Recipe? Share your creation by tagging me on Instagram @Cookilicious using #cookiliciousveg!
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    Disclosure: This post contains affiliate links. For more information on my Affiliate and Advertising Policy, please click here.

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    Comments

    1. Sujithra says

      February 24, 2022 at 2:07 pm

      Tried this recipe. It was delicious 🙂

      Reply
      • Priya says

        February 24, 2022 at 4:26 pm

        Thank you so much. So glad you liked it.

        Reply
    2. Aimee Mars says

      October 08, 2020 at 5:58 am

      5 stars
      I think I could survive on chili alone in the winter time and I've never had this version! It looks absolutely amazing and I can't wait to try it.

      Reply
      • Priya says

        October 08, 2020 at 11:51 pm

        Haha! Ya same here. Thank you so much

        Reply
    3. Dannii says

      October 08, 2020 at 3:09 am

      5 stars
      I am always looking for new ways to use my instant pot and this looks super comforting and delicious.

      Reply
      • Priya says

        October 08, 2020 at 11:51 pm

        Then please give this recipe a try! Its yumm!

        Reply
    4. Bless my food by payal says

      October 08, 2020 at 2:18 am

      5 stars
      This looks absolutely stunning and perfectly made. Loved the clicks.

      Reply
      • Priya says

        October 08, 2020 at 11:50 pm

        Thank you so much

        Reply
    5. Sadia Malik says

      October 08, 2020 at 12:39 am

      5 stars
      Love this dish so easy to make

      Reply
      • Priya says

        October 08, 2020 at 1:03 am

        Thanks Sadia!

        Reply
    6. Sharon says

      October 05, 2020 at 8:08 pm

      5 stars
      This is just a big bowl of comfort food! Perfect for making a big pot and having for lunch throughout the week.

      Reply
      • Priya says

        October 05, 2020 at 11:57 pm

        Absolutely! Thank you

        Reply
    7. Jersey Girl Cooks says

      October 05, 2020 at 7:22 pm

      5 stars
      So much flavor in this dish!

      Reply
      • Priya says

        October 05, 2020 at 11:57 pm

        Thank you

        Reply
    8. Beth says

      October 05, 2020 at 7:16 pm

      5 stars
      This looks so delicious and full of flavor! I can't wait to make this! My husband is going to love this recipe!

      Reply
      • Priya says

        October 05, 2020 at 11:57 pm

        Please do try it. Thank you.

        Reply
    9. Roxana says

      October 05, 2020 at 6:36 pm

      5 stars
      What a mouth watering recipe! So packed in flavor, taste and healthy. I love all the step by step instructions.

      Reply
      • Priya says

        October 05, 2020 at 11:58 pm

        Glad you liked it. Thank you.

        Reply
    10. kim says

      October 05, 2020 at 6:20 pm

      5 stars
      Love this recipe! It was so easy and tasty... will definitely be making again!

      Reply
      • Priya says

        October 05, 2020 at 11:58 pm

        Thank you so much. So happy to hear that.

        Reply
    11. Helen @ family-friends-food.com says

      October 05, 2020 at 5:53 am

      5 stars
      This looks so tasty with all those wonderful aromatics. I need to use my IP more so bookmarking this recipe for sure!

      Reply
      • Priya says

        October 05, 2020 at 10:13 am

        Yes, it's really yummy. Thank you.

        Reply
    12. Nart at Cooking with Nart says

      October 05, 2020 at 5:19 am

      5 stars
      This looks so flavorful and healthy. Must be so good with rice!

      Reply
      • Priya says

        October 05, 2020 at 10:12 am

        Glad you liked it. Thank you

        Reply
    13. Dannii says

      October 05, 2020 at 2:34 am

      5 stars
      We are always looking for new ways to use our instant pot and this looks delicious.

      Reply
      • Priya says

        October 05, 2020 at 10:11 am

        Thank you.

        Reply
    14. veenaazmanov says

      October 05, 2020 at 12:57 am

      5 stars
      Healthy, Nutritious and Vegan. I love it. My type of comfort meal. Love your recipe.

      Reply
      • Priya says

        October 05, 2020 at 10:10 am

        Thank you so much

        Reply
    15. Anita says

      October 05, 2020 at 12:13 am

      5 stars
      Such a delicious dish for under 30 minutes! This goes so well with steamed rice we can't stop eating it. 🙂

      Reply
      • Priya says

        October 05, 2020 at 10:10 am

        I know right! Thank you

        Reply

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