Plantains and Cabbage with Pigeon Peas

Vazhaipazham Toram Paruppu

Preparation info

  • Serves


    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

Read this recipe carefully, as some of the ingredients sneak their way in in bits and pieces. It’s worth the attention when the noodle-like cabbage strips tangle with the cubes of waxy plantain in the smooth sauce of pigeon peas, sweet coconut, and pungent chiles. You will be eloquent in your praise and use highfalutin words like “yum.”


  • ¼ cup plus 1 tablespoon oily or unoily skinned split yellow pigeon peas (toovar dal), picked over for stones
  • 2 cups


  1. Place the ¼ cup pigeon peas in a medium-size saucepan. Fill the pan halfway with water and rinse the peas by rubbing them between your fingertips. The water will become cloudy. Drain this water. Repeat three or four times, until the water remains relatively clear; drain. Now add 1½ cups water, the cabbage, and the plantain. Bring to a boil, uncovered, over medium-high heat.