A simple dish, Green Peas Curry is served with appam, idiyappam and parotta in Kerala. This dish evokes memories of home for almost every true blue malayali. The below recipe is a super quick version from my mom…
Ingredients
1 cup green peas (soaked in water overnight, about 8 hours)
1 large onion (sliced finely)
1 tomato (chopped)
2 teaspoon ginger garlic paste
2-3 green chillies (slit lengthwise)
1/2 teaspoon mustard seeds
2 stalks of curry leaves
1-2 tablespoon chicken masala (depending upon your spice level!)
Salt to taste
1/2 cup thick coconut milk
2 tablespoon Oil
How To
Cook the soaked green peas with enough water in a pressure cooker till done (about 4-5 whistles). Heat the oil in a deep bottomed pan and splutter mustard seeds. Add onions and saute till they turn light brown. Add the ginger garlic paste and saute till the raw smell goes. Now add tomatoes, green chillies and curry leaves and saute for 3-4 minutes. Add the chicken masala and saute on low flame for a couple of minutes. Now add the salt and cooked green peas along with the left over water and cook on low flame till the gravy thickens. Lastly add the thick coconut milk and combine well. Switch off the flame when the curry starts to boil. Serve hot with appam/parotta.
Green Peas Curry
