Mar 4, 2012

Green peas Curry

Green peas Curry

A very tasty creamy curry in Kerala cuisine, goes well with Appam, Idiyappam, Pulao, Kerala Parotta, Whole wheat / brown bread …

Serves: 3

You will need

1 tablespoon oil

1 onion, finely sliced

1 spring curry leaves (6 nos)

1 green chillies, slit lengthwise

1/2 - inch piece ginger, finely chopped

6 cloves garlic,chopped and crushed

3/4 teaspoon red chilli powder

1 1/2 teaspoon coriander powder

1/2 teaspoon turmeric powder

1 tomato, chopped

1 /2 cup (100 g) green peas

Extra 1/4 cup ( 50 ml ) water

½ teaspoon salt ( or to taste )

3 tablespoon (45 ml) thick coconut milk


Wash and soak green peas in 2 cups of water for 5 – 6 hours. Add ½ teaspoon salt when cooking. Pressure cook on high for 3 whistles or until done and soft (normally more than 3 whistles will overcook green peas). Switch off the heat. Allow the cooker to cool naturally. Reserve green peas stock (it may be ½ cup (50 ml)).

Dilute red chilli powder, coriander powder and turmeric powder in 2 tablespoon water and keep aside (spice mix).

In a pan or kadai, heat oil. Add sliced onion and fry till golden brown on a medium heat .

Add chopped ginger, crushed garlic, curry leaves and slit green chilli. Mix well and saute for 5 - 8 minutes until fragrant.

Add diluted spice powder and sauté on a low heat for 3 - 4 minutes or till the raw smell goes.

Add chopped tomato and mix well. Stir well until well blended with spices and onions.

Add boiled green peas along with stock.

Add extra 1 / 4 cup water ( 50 ml ) and adjust salt to taste. Cover with a lid and cook on a low heat for 20 minutes or until done ( the gravy thickens / fragrant / golden brown in color ). Switch off the heat.

Finally, add 3 tablespoons thick coconut milk and gently stir well.

Serve with Appam / Idiyappam (string hoppers) / Rotis / Kerala parotta / Pulao / Wholewheat / Brown bread …

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