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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!
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



To make the red paste

To make the chili


  • 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.


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!


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