Wednesday, September 28, 2011
Kerala Peas Curry
The peas curry is a dish that is close to every Mallus heart. A simple and easy to make dish that is on the menu of almost every restaurant in the God's Own country. A regular everyday dish of green peas cooked in a tomato based gravy(sauce)flavoured with the basic Indian spices and finally finished with the coconut milk which completes it by adding that traditional taste and flavour. Parotta/ puri and peas curry, an absolute mouth watering duo.
Ingredients for the Kerala Peas Curry
Green peas - 250 gms (I used tinned peas, if using fresh peas, remove from the pod, wash and cook in the microwave with a little water for 5-6 minutes)
Onion - 1 (finely chopped)
Tomato - 1 medium sized (chopped finely) or 1 tbsp of tomato paste
Green chilli - 1 (split into two)
Ginger - 1" (finely chopped)
Garlic - 3 to 4 cloves (finely chopped)
Fennel seeds - a pinch
Jeera - a pinch
Curry leaves - 5 to 6 leaves
Salt - to taste
Turmeric powder - 1/4 tsp
Kashmiri chilli powder - 1 tsp
Coriander powder - 2 tsp
Garam masala powder - 1 tsp (not heaped)
Green cardamoms-2, cloves -2
Oil - 2 tbsp
Water -1 cup
Thick coconut milk - 1/2 cup (I used 25 gms of Maggi coconut milk powder and dissolved it in half a cup of water to make thick coconut milk)
Method for Kerala peas curry:
1- Take a pan and add the oil. Add the jeera and let splutter. Now add in the chopped onions, salt to taste, green chilli, ginger, garlic and the curry leaves. Saute till the onions turn soft and translucent.
2- Add the turmeric powder(haldi), Kashmiri chilli powder and the coriander powder. Saute till the onion starts separating. Now add the chopped tomato and cook for 2-3 minutes.
3- Add in the green peas and the water. Cover and let the peas cook in the gravy for 4-5 minutes. Sprinkle garam masala powder and mix well. Open and add the thick coconut milk and let it come to a boil. Serve hot.