Thursday, 24 May 2012

Green Peas Curry

Today I am posting about a green peas curry with a south-indian touch I made some days back. This would taste wonderful with puttu or rice, though I served it with rotis.


2 cups green peas,
Salt to taste,
2 chopped tomatoes,
1 small onion (chopped),
½ tsp ginger paste,
½ tsp garlic paste,
4 tbsp coconut,
1 tbsp cashewnuts,
1 ½ tbsp oil,
½ tsp cumin seeds,
½ urad dal,
½ tsp powdered coriander seeds,
½ tsp powdered cumin seeds,
1 tsp red chilli powder,
½ tsp turmeric powder,
10-12 curry leaves,
1 tbsp chopped coriander leaves


Cook the greens with salt and a little water till done.

Grind the coconut and the cashewnuts into a fine paste.

Heat the oil and add the cumin seeds and the urad dal. When the urad dal turns light brown fold in the onions and fry till they turn light brown in colour. Now add the ginger garlic paste and fry till oil separates. Add the coriander powder, cumin powder, red chilli powder, turmeric powder, salt and tomatoes. Saute this for about 2-3 minutes.

Lower the heat and add the coconut and cashew nut paste with the curry leaves. Let this cook for about a minute. Then add ¾ cup water and let it boil. Add the peas and simmer for 3-4 mins. Serve hot garnished with chopped coriander leaves.