Peas Curry
Fresh peas is a seasonal vegetable and can be enjoyed only during winters. But dried peas or vatana (as oftenly called in Mumbai) is available round the year. Thus this curry can be made anytime of the year and it pairs very well with aappam, idiyappam, or even the flaky and yummy Kerala parotta. It can also be had with chapati and puttu too. It’s very easy to make, once you remember to soak the peas 🙂 Soak the dried
peas well for 6-8 hours or overnight. You may either grind fresh coconut and add the paste to the curry or add some thick coconut milk. The coconut helps to thicken the gravy and imparts a beautiful flavour to the curry.
If you love the taste of whole spices, you may add a piece of cinnamon, few cloves, a bay leaf to the oil while you saute the onion. I avoid it only because my family is not a big fan of these spices.
Ingredients:
- Dried peas 1 cup
- Salt to taste
- Onion 1
- Ginger 1 inch piece
- Tomato 1
- Potato 1 big
- Turmeric powder 1/2 tsp
- Red chili powder 1 tsp
- Coriander powder 2 tsp
- Curry leaves 2 sprigs
- Black pepper powder 1/2 tsp
- Refined oil 1 tbsp
- Mustard seeds 1/2 tsp
- Grated coconut 1/4 cup or
- Thick coconut milk 2 tbsp
Method:
- Soak dried peas in water overnight or for atleast 6-8 hours.
- Slice the onion, tomato and ginger. Peel and cut the potato into big chunks.
- Heat oil in a pan and add mustard seeds.
- When they splutter, add curry leaves, onion sliced and ginger.
- Saute till they are soft and translucent.
- Now add red chili powder, coriander powder and pepper powder. Cook till the raw smell goes off.
- Now add the tomato pieces and cook till it’s soft and mushy.
- Now add the dried peas and potato pieces and mix well. Sear it for few minutes.
- Add water and bring it to a boil. Adjust salt according to your taste.
- Now cook it till the peas and potato pieces are fully cooked.
- Finally add the thick coconut milk or finely ground coconut paste.
- Serve it hot with aappam or idiyappam or Kerala parotta.
