Green peas are very nutritious as well as tasty. It's my most favorite peas, and love to have it any form. I used to make green peas paratha, kachori. Gravies with green peas will suit well for chapathi or Poori. I have prepared South Indian style gravy for the rice.
Source – My Own
To saute and grind
Oil – 2 Tsp
Cumin seeds – 2 Tsp
Black peppercorns – 2 Tsp
Shallots – ½ Cup
Garlic – 5-6 Big pod
Tomatoes – 2, chopped
Oil – 1 Tbsp
Fenugreek seeds – ¼ Tsp
Mustard seeds – 1 Tsp
Urad dal – 1 Tsp
Shallots – ¼ Cup, chopped
Curry leaves – Few
Fresh/frozen green peas – 2 Cups
Turmeric powder – ¼ Tsp
Kuzhambu chilli powder – 2-3 Tsp
Salt – To taste
Water – To require
- Heat oil in a pan; add cumin and peppercorn wait till roast.
- Add shallots and garlic. Saute till turns transparent.
- Then add tomatoes, saute till mushy and switch off the flame.
- Cool it completely and grind into a smooth paste with a little water.
- Heat oil in a pan; add fenugreek, mustard and urad dal wait for sputter.
- Add chopped shallots and curry leaves, saute it till translucent.
- Now add green peas stir it once and then add turmeric, kuzhambu chili powder and salt and mix it well.
- Saute it for 2 minutes and then add the ground paste and mix it well.
- Add require water to the gravy and keep it on high flame till boiling.
- And then cook it on a low temperature till the peas get cooked.
- Switch off the flame and serve hot with rice…
- You can use soaked dry green peas instead of fresh peas.
- Add little tamarind water to get tangy kuzhambu.