It’s been a while since I wrote something here other than the recipes. Nowadays I hardly find time to post the recipes and do some blog hopping. Work & Home Management… ufffff .. tiring… All working ladies, I admire and respect you now.. And all husbands who have set a “Lakshman Rekha” to the cooking & cleaning activities – Its time to wake up and help your better half. (Of course, Yes, AJ helps me a lot J)Now this curry makes me really nostalgic. This was always a part of my lunch box, either with pathiri or idyappam or chapathi or even bread. I could have this 3 times a day and when I moved to hostel, this was the major dish I missed there. I am sure anyone would love this curry…
Ingredients(Serves 4 - 5):
Green peas -- 1 cupPreparation of Green peas Curry:
Carrot -- ½ of a medium size one(optional - I add this at times).
Turmeric powder -- ½ tsp
Coriander powder -- 2 tsp
Onion -- 1 medium onion
Garlic -- 2 medium cloves
Ginger -- ½ inch piece
Green chillies -- 3 -4
Tomato -- 1 medium size
Shredded Coconut -- ½ cup
Coriander leaves -- ½ cup chopped, loosely packed
Water -- 1 cup
Oil -- 2 tbsp
Salt -- to taste
Soak the Green peas in water overnight.
Extract both thick and thin milk from the shredded coconut. If using ready made coconut milk/coconut milk powder, adjust water to get the thin & thick consistency.
Heat oil in a pressure cooker. Add the chopped ginger, garlic and green chillies. Saute for a minute. Add the onions and saute until they are translucent and then add the chopped tomatoes. Saute until they are slightly mushy. Now add the masalas and fry until the raw smell goes off.
Add the soaked green peas and chopped carrot(if using). Add water and mix well. Pressure cook for around 2 to 3 whistles or until done depending upon your pressure cooker. Let it cool and then open the cooker.
Add salt and the thin coconut milk and let it boil until the gravy thickens. Add the thick coconut milk and remove from fire as soon as it starts boiling. Garnish with the chopped coriander leaves.