Monday, February 24, 2014

Green Peas Curry

Back home, during lent season, we usually don't go to restaurants as we wouldn't be left with many options to order from. But if we do happen to go, I would usually end up ordering Parotta and Green peas curry and just use a tablespoon or two(max.) of the curry to have the Parotta. I was not a fan of it.



But when I got married, it became so difficult for me to find a curry 'with lots of gravy', to go with chapathi for Jacob. He just can't imagine of dry stir fry's for chapathi. So he would suggest making green peas to go with it. As most of you would agree that married life rewrites the entire list of your likings, the same happened here too. I started loving this curry with chapathi. You can call it to be the hatred/laziness towards making two different curries for two people at home, that made me develop a liking towards this curry. If you too love it or have a gravy demanding person at home, this curry could help suffice the demand. So why not try it?




Ingredients
  1. 1 1/2 cup of dry green peas
  2. 1 cup of diced onions
  3. 1/2 tbsp of chopped/grated ginger
  4. 1/2 tbsp of chopped/grated garlic 
  5. 2-3 green chillies, slit 
  6. 1/2 tsp of turmeric powder
  7. 1/2 tbsp of fennel seeds
  8. 1 tbsp of coriander powder
  9. 1 tsp of garam masala
  10. 1 tomato, diced
  11. 1 cup of medium thick coconut milk
  12. 1/4 cup of thick coconut milk
  13. 1 strand of curry leaves
  14. 2-3 tbsp of cooking oil
  15. Salt to taste
  16. 1 tbsp of coriander leaves for garnishing

Method
  • Soak the dry green peas overnight.
  • The next day, wash it well and pressure cook it with enough water and salt, just untill they are done. For me, it takes, one whistle on high heat, followed by two whistles on medium heat. Remove it from heat and let the pressure release.
  • In a skillet, pour the oil. Once the oil is hot, add onion,ginger, garlic and green chillies and saute it untill the onions turn golden brown.
  • Now add the turmeric powder, coriander powder, garam masala and fennel seeds. Cook it till the oil starts showing up.
  • Add the chopped tomatoes and cook it till the tomatoes turn tender. Turn off the heat.
  • In a blender, grind the cooked masala into a paste using a bit of stock from the cooked green peas. 
  • Heat up the skillet and drop the masala and curry leaves into it. Pour in the stock(just enough to suffice the gravy required) from the cooked green peas and let it come to a boil. Now add the cooked green peas. Give it a stir to ensure the masala spreads evenly. 
  • Add the medium thick coconut milk to it and let it come to a boil. Adjust the salt if required. Now add the thick coconut milk and give it a stir. Remove it from heat as the mixture just starts to boil. 
  • Garnish it with coriander leaves and serve it hot with Chapathi/Kerala Parotta/Appam/Bread.

Tips 
  1. Do not over cook the green peas. The peas should remain in shape else the curry would turn out to be mushy.
  2. You may want to keep the curry a little watery, as it would thicken as it cools down. If you happen to have cooked up the green peas in too much water that would result in a large amount of stock. Then, add only enough stock to suffice the gravy required, else the curry would turn out to be too watery. 




Recipe courtesy : Adapted from MIL's recipe.

18 comments:

  1. Super delicious peas curry ....perfect for chapathi :)

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  2. Love green peas... Curry looks so tempting. Crisp and clear photo, liked it :-)

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  3. Tempting, delicious and creamy green peas curry, wonderful side dish for rotis and chpathis... lovely clicks Anupa...

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  4. very tempting and delicious green pea curry :) looks inviting and fantastic click dear !!

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  5. curry looks so yumm and delicious dear...

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  6. looks so tasty .. I haven't made in long time as my 2nd one doesn't like it.. Must try recipe

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  7. I too bought the yellow peas from Indian store other day planning ahead for lent. I never made it by myself though. This curry looks thick and creamy..perfect for chapathi.

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    1. Thank u Shibi :) .... That reminds me, I too need to start stocking up for lent season... :P

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  8. Anupa...my Anish also falls under the same category...he cant imagine anything dry with parotta, chappathi and dishes likewise....but for me parotta and mango pickle z d most perfect one.....What u tld z exactly correct...marriage rewrites our life :) Ur green peas curry is awesome......n pics u put here z really motivating...I mean ......when u posted the moru curry, I could resist .....irrespective of my laziness to have plain yoghurt for lunch, I made it for a week......I have green peas so hopefully do it :)

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    1. Thank u so much Remya :)...So my posts r making u work more in the kitchen ehh.. as long as it is for a good reason(to overcome craving) its okay :P

      Oh ya I can eat chapathi with pickle or with shaved jaggery too (weird but I like it :) )....when i mention these options he looks at me as if I am crazy... glad to know I have company :D

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  9. He hee pavam Jacob..this time I totally agree with him because I too love lot of charu for flat breads and puttu. My other half simply has puttu with dry payar and pappadam that is like sand mixed with cement for me :))
    Love the green peas curry soaking in coconut milk...looks really yummm...

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    1. Thank u Meena :)

      Puttu, I can have with pazham/kadala curry and all... but not papadam/dry payar, but I have seen ppl have it.... but that comparison with cement sounds so much like Jacob...He does not eat phulkas...he says touching phulkas is equal to rubbing your hands on cement surface :P.....

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  10. This is one of the moved curry at home too.. They are so perfect with Roti alle.. love it!

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  11. SCRUMPTIOUS FEEL LIKE EATING THIS RIGHT NOW :-)

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  12. Just drooling over that bowl of delicious curry, can finish that bowl in no time.

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  13. love green peas curry ....tempting me

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