Green peas curry


- 1 cup ( 100 g ) green peas
- 2 cups water
- 3/4 teaspoon salt
- 1 tablespoon oil
- 1 onion, sliced
- 1 green chilli, slit lengthwise
- 1 spring curry leaves
- 2 teaspoon ginger - garlic paste ( with 6 garlic cloves and 1/2 - inch piece ginger )
- 1/2 teaspoon red chilli powder
- 1/4 teaspoon turmeric powder
- 1 1 /4 teaspoon coriander powder
- 2 tablespoon water


Step 1

Dilute red chilli powder, turmeric powder and coriander powder in 2 tablespoon water and keep aside.

Step 2

Wash and soak green peas in 2 cups water for 6 hours or overnight. Add salt and pressure cook on a high heat till 3 whistles ( more than 3 whistles will over cook. So be careful ).

Step 3

Allow the cooker to cool naturally. Reserve green peas stock. In a wide pan / kadai, heat oil. Add sliced onions and fry till golden color.

Step 4

Add curry leaves and slit green chilli. Saute for 2 - 3 minutes. Add ginger - garlic paste and mix it well. Saute on a low heat for 3 - 4 minutes.

Step 5

Add diluted red chilli- turmeric - coriander powder solution. Mix it well with other ingredients and fry for 3 minutes till water dries up and onion mixture thickens.

Step 6

Add cooked green peas with stock. Mix it well. Add extra salt and 1/4 cup water if required.

Step 7

Cover with a lid and cook on a medium heat for 10 minutes or till the gravy slightly thickens and fragrant.

Step 8

Serve with Rotis, Appam, Idiyappam and Pulao.


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