Kerala Green Peas Masala

The basic recipe I follow for Green peas masala is just the same as for Mushroom masala. The onions, tomatoes and ginger- garlic all sautéed and ground for the gravy part into which the cooked peas is simmered. This recipe calls for an extra ingredient- coconut extract. And I should admit the fact that it the flavour is transformed to a huge extend by the addition of this single ingredient!


Thus the recipe is an inspiration of kerala potato masala we savoured at Green Woods. Chef, Ramdas, was ready to explain how he whipped it up for our table which I noted down hastily. The recipe doesn't require grinding after the sautéing as in regular gravies and this made my work easier when I tried substituting green peas for potatoes, the following week back home!

Sautéing in coconut oil, drizzling some at the end raw and the addition of coconut milk are the ones that make the dish probably exquisite.... The Kerala Green Peas Masala, which my family loved to the core with hot chapathis for dinner!

Kerala Green Peas Masala
Serves a small family

Ingredients:

200 gms / 1 cup green peas-  shelled fresh / frozen

1 1/2 - 2 tbsps coconut oil  (yes, you need a bit more for the onions and the masalas to get sautéed)

2 large sized big onions. minced

1 ripe red  tomato, chopped fine

1 tsp ginger-garlic, julienned or 1/2 if minced or in the paste form

2 green chillies- sliced lengthwise

2 tsps of coriander powder (yes, more of this among all the powders)

1/2 tsp chilly powder

1/4 tsp jeera powder

1/4 tsp turmeric powder

1/2 tsp garam masala

1/2 cup of thick coconut milk

Curry leaves- a sprig

Method:

Cook peas separately in just enough salted water.

Heat the 2 tbsp oil and sauté onions until golden brown in colour.

Add ginger-garlic paste, green chillies, curry leaves and the chopped tomatoes. Sauté well till the raw smell disappears and the tomatoes turn pulpy.Turn off fire when the oil separates.

Add the powders, coriander, chilly, jeera and turmeric. Now, put on fire, to the minimum. Do not burn the powders, just see to it they get heated up well and let not change their colours. (that's the reason we put off fire earlier. The heat of the oil would be just enough to heat up the powders at that stage).

Go to the next step immediately!

Dumb peas along with water in which it was cooked (not more than 1/2-3/4 cup) and combine. Simmer for 8-10 minutes until you see the oil separating and the gravy thickens. Put off fire and stir in coconut milk. Drizzle a tsp of raw coconut oil for the authentic taste. I do this everytime but is purely optional.

Serve warm for Indian breads or steamed rice

Note:

Braun mini chopper makes my work sooper eazy. I mince ginger-garlic put together at first, remove from the jar, mince the onions, remove and the tomatoes lastly.

I had used spring onion greens instead of curry leaves, in this recipe.

I am on a holiday and this is a scheduled post. Since I won't be connected it may take some time to get back to you...but please keep your comments coming...the ultimate fuel which propels me :)

Tweet

Pin It