SIMPLE & TASTY
GREEN PEAS CURRY
Ingredients:
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.
Serve hot with thin soft chappatis or just pour over a plate of hot, soft Sona Ponni rice and enjoy.
No comments:
Leave a Comment