Green Peas Masala



peas masala


1) Soak the dry green Peas overnight

2) Wash the peas twice before you are going to cook. Pressure cook it with a pinch of salt and leave it for 1 to 2 whistles. ( cooking time depends upon the quality of the Green Peas. Some peas will cook in 1 whistle and some other will take 2 whistles)

3) Grind the coconut with red chili, cumin seeds, black pepper, and the turmeric powder. Finally add the small onion and the garlic and grind it


 4) Chop the tomatoes. Heat up the oil in a pan. When the oil is hot add the fennel seed and let it get golden brown color. Add the curry leaf 


5) Add the ground masala and saute it for 2 minutes. Add the tomato, required amount of salt and cook it till the oil separate from the masala



6) Add the precooked green peas along with the water which was used to cook the peas.You can also add 1/2 teaspoon of garam masala powder to get better flavor


7) Cook the peas till the gravy gets thicker. (If you want to use this as a side dish for roti or naan, then cook it till slightly gets thicker. If you want to use as a side dish for rice varieties then you can cook it till the masala sticks to the peas)


This Chettinad item is a best side dish for all rice varieties and roti varieties


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