Green Peas Masala

INGREDIENTS

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peas masala

DIRECTIONS

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

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 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 

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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

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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

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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)

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

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