Monday, 6 February 2012




     1)    Fresh or frozen green peas – 200 gm.
     2)    Coconut – ½
     3)    Turmeric powder – ½ teaspoon
     4)    Dry hot red chilies – 6 Nos.
     5)    Coriander powder – ½ teaspoon
     6)    Tender curry leaves – 2 sprigs
     7)    Mustard seeds – ¼ teaspoon
     8)    Coconut oil – 2 teaspoons
     9)    Water – 500 ml.
     10)     Salt – ¾ teaspoon

To Cook:

          Grate the coconut. Pluck the curry leaves from their sprigs and set aside. Set a small pan on low heat. Tip in the chilies and stir for a minute. Switch off the heat. Put the grated coconut and the chilies into a food processor. Pour in 150 ml. of water and grind to superfine paste.

          Set a curry vessel or saucepan on high heat. Pour in the remaining water. Tip in the green peas, the salt and the turmeric powder. Once it starts to boil, lower the heat and cover with a lid.

          Check after 5 minutes to see if the green peas are well cooked (younger peas cook faster and are tastier. If the peas are nearly mature, they may take longer). If well cooked, tip in the coconut paste and the coriander powder. Stir well. As it starts to boil, taste and add more salt if required. Switch off the heat.

          Set a small pan on low heat. Pour in the oil and throw in the mustard seeds. As soon as the mustard seeds are about to finish popping, tip in the curry leaves and switch off the heat. Tip over the contents of the pan into the curry. Stir and cover with a lid.

          Serve hot with thin soft chappatis or just pour over a plate of hot, soft Sona Ponni rice and enjoy.

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