This is one dish that is always available in any restaurant that serves Kerala cuisine even if its not printed on their menu. This is served with parota, aapam, idiyappam and everything else that is yummy. The best part of it all, it is simple to make this at home and I like to eat this with rotis. Dried green peas is usually used in this recipe. I guess if you use fresh peas, it wont hurt, the taste may differ a bit. The original recipe is from here. It can be prepared in about 30 minutes minus the soaking time of peas. Coconut milk adds extra taste to this flavorful dish. If you are one of them who hate even the sound of the word coconut, please try this dish, you may just start liking coconuts.
1 cup dried green peas.
1 medium size red onion thinly sliced
1 green chili julienned
1 tomato chopped into pieces
2 teaspoons ginger garlic paste
1 teaspoon red chili powder
2 teaspoons coriander powder
1/4 teaspoon turmeric powder
1/2 teaspoon garam masala
10 curry leaves
1/4 cup coconut milk
1 tablespoon oil
1. Wash and soak the peas in water overnight or at least for 6 hours.
2. Pressure cook the soaked peas along with half of sliced onions, turmeric powder and 1/2 teaspoon salt for 3-4 whistles. Let it cool completely before opening the cooker. Drain the peas and set aside.
3. Heat oil in a nonstick pan on medium heat and when oil is hot add remaining onions, curry leaves and cook till onions turn golden brown.
4. Add ginger garlic paste and sauté for 3 minutes.
5. Add green chili and chopped tomatoes and cook till tomatoes turn very soft.
6. Add red chili powder, coriander powder and garam masala to the above and mix well. Let it cook for couple of minutes.
7. Add cooked peas and 1/2 cup of water. Add required amount of salt and bring it to a boil.
8. Reduce the heat and add coconut milk. Mix well and turn off the stove. Cover the pot and let it remain on the stove for 15 minutes.
9. If the curry gets too thick, you can add little more water.