Fresh Pigeon pea cutlet (Thogari kalina cutlet)

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      Ready to serve Pigeon pea cutlet with tomato sauce

Fresh Pigeon peas/Thogari kalu/Thori in english, kannada and konkani respectively.  It is available in India only during December and january.  When i came to New york at my son’s place it was available in plenty at the indian stores and  of a very superior quality for sure.  I had tried it out in Manipal and  had not flashed any photos , so  thought of preparing the dish and sharing the recipe with you all.  I have already pu up a couple of cutlets like the veg-cutlet(the first and the fore most) , and the latest being the sprouted Moong bean cutlet  and now this pigeon pea cutlet to add to the long list of cutlets on this blog.  Here is my version of the recipe.KONICA MINOLTA DIGITAL CAMERA

                                                                                Fresh Pigeon pea Beans

KONICA MINOLTA DIGITAL CAMERA                                                                                 Pealed fresh pigeon peas 

What you need to have:

1. Fresh pigeon peas – 1 cup

2. Grated Beet root – 1/2 cup

3. Boiled and crushed potatoes – 1/2 cup

Ingredients of Seasoning:

1. Cumin seeds – 1/2 Teaspoon

2. Chopped onions – 1 cup

3. Grated ginger – 1/2 Teaspoon(grind with pigeon peas)

4. Greeen chili – 2(grind with pigeon peas)

5. Chili powder – 1/2 teaspoon

6. Turmeric powder – 1/2 teaspoon

7. Garam masala powder – 1/4 teaspoon (home made)

8. Cooking oil – 2 Teaspoon

9. Lemon juice – 1 Teaspoon


                                                           Chopped veggies & Ingredients of seasoning

What you do with what you have:

1. Peal the pigeon peas and keep it aside as shown in image-2.

2. Wash and peal potato and cook it till smooth as usual in the cooker till soft.  On cooling grate it, also peal and grate beetroot , also wash, peal and chop onions and keep all the items aside as shown in image-3.

3. Grind green chili and ginger along with pigeon pea in the mixer  without adding water to coarse.KONICA MINOLTA DIGITAL CAMERA

                                                                                      Grind pigeon pea mix

4. Place a skillet with 2 teaspoons of cooking oil in it on low/medium flame.  When heated add cumin seeds to it.  When it splutters, add chopped onions and salt to it and fry till transparent.  KONICA MINOLTA DIGITAL CAMERA                                                                      Chopped onions being fried in seasoning

5. When done  add the grind Pigeon pea mix to it and close the lid to cook on simmering the flame.KONICA MINOLTA DIGITAL CAMERA                                                                  Pigeon pea mix being cooked in the seasoning

6. When cooked soft add grated beetroot to it and stir well and also all powders in a row and stir so that it gets mixed up well.   When cooked add grated potato, rusk powder and chopped cilantro too.KONICA MINOLTA DIGITAL CAMERA

                                         Chopped cilantro,  grated potato& rusk powder being added

 Ingredients of dusting & Garnishing:

1. Chopped cilantro – A handful

2. Lemon juice – 2 Teaspoons

2. Rusk/Toast powder – 2-3 TablespoonKONICA MINOLTA DIGITAL CAMERA                                                                          Ingredients of dusting & Garnishing

7. On cooling shape the cutlets as per requirement.KONICA MINOLTA DIGITAL CAMERA

                                                                                    Cutlet mix being shaped

8. Dust each of them in rush powder and place it aside for a while.KONICA MINOLTA DIGITAL CAMERA

                                                                         Shaped cutlets being dusted

9. Place a skillet with 2 teaspoons of cooking oil in it.  On heating place dusted cutlets on it and close the lid to cook splashing a little oil on each cutlet.  Flip and fry on the reverse.KONICA MINOLTA DIGITAL CAMERA

                                                   Fresh Pigeon pea  cutlets being fried & ready to serve

10. Enjoy with tomato sauce with a cup of tea/coffee.  Yummmmmmmmmm!!!!!!!!KONICA MINOLTA DIGITAL CAMERA

                                                 Ready to serve Pigeon pea cutlets with tomato sauce

Makes : 20 of the above size

Time taken : 45 minutes

1. Use fresh pigeon pea than the dry ones for extra taste.

2. One can even deep fry the same but my option is to shallow fry.

3. One can even relish it with tamarind chutney and green chutney.


7 thoughts on “Fresh Pigeon pea cutlet (Thogari kalina cutlet)

    Aruna Panangipally said:
    April 23, 2014 at 6:58 am

    What a great use of fresh surti papdi! I have only ever used it in Undhiyu.

    I am in love with your recipes, Pratibha. You always have something that is new to me but oh-so-traditional….. I learn so much from you. 🙂

      prathibalrao responded:
      April 28, 2014 at 12:15 am

      Hi Aruna,

      Pigeon pea is really amazing and the dishes are very flavourful!!!

    shruti said:
    April 23, 2014 at 9:01 pm

    very nice n innovative recipes pratibakka…nice ones to make in the evenings ..this one and the corn one!

      prathibalrao responded:
      April 23, 2014 at 9:03 pm

      Hi shruti,

      So thanx a lot as always. Do pass on the link of this blog among your friends community. It is “”

    shruti said:
    April 27, 2014 at 6:31 pm

    ok,i will suggest trough facebook to like the page!regards.

    prathibalrao responded:
    April 28, 2014 at 12:14 am

    Hi Shruti/Klpana,

    Good idea!!thanx a lot.

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