Green peas curry is the perfect accompaniment to the kerala parotta I blogged about. The memories of thattukada parotta drenched in a generous helping of green peas curry is something that can make ravenously hungry at any time of the day.
So, let us get down to making my version(based on memories) of this curry, shall we?
What you need:
Fresh green peas - 1 cup
Onion - 1 large, chopped into large chunks
Tomato - 2, diced
Coconut milk - 1/2 cup
Red chilli - 3 or 4
Cardamom - 4 pods
Dhania seeds - 3 tsp, heaped
Oil(preferably coconut oil) - 2 tsp
Turmeric powder - 1/2 tsp
Add half a cup of water to the peas and microwave for 8 minutes or till tender. If you do not have fresh peas, soak dry peas overnight and pressure cook it. Keep aside.
Heat 1 tsp of oil in a pan. Add red chillies, cardamom and dhania. Heat on low flame until well roasted. Add the diced onions and fry till pink. Stir in the tomatoes and heat till they become mushy. Let this cool. Once completely cool, grind to a smooth paste.
Now, heat a tsp of oil. Add half a tsp of mustard seeds and some curry leaves to it. When the seeds pop, reduce the heat and add the ground paste along with a cup of water and the cooked peas. Stir well. Add salt and turmeric powder. Let it boil for 5-8 minutes. Add coconut milk and heat for a minute or two. Switch off heat just before it starts boiling. If you do not want to add coconut milk, you can add about 1/4 cup of fresh coconut to the ingredients that you grind together.