I had no clue how this peas kurma could be until I tried last week. Usually I buy frozen peas which we can use it right away. This is the very first time I did use this dried peas and it was super delicious. I should thank to my friend Gowri, who told me to buy dried peas when I met her in Indian Stores. Thanks Gowri, and am sure that I no need to buy frozen peas anymore. I soaked peas for making sundal for evening snacks and I found this wonderful recipe in "Madras Samayal" page. I have made little variation by adding ground coconut peas to give nice texture and it turned out very well. This kurma goes well with rotis, dosa, idli and even with rice.
Recipe cuisine : Indian
Recipe category : Side dish
INGREDIENTS:
Dried peas - 1 cup
Onion - 1 finely chopped
Tomato - 2 finely chopped
Ginger garlic paste - 2 tsp
Red chilli powder - 1 tsp
Coriander powder- 2 tsp
Turmeric powder - 1/4 tsp
Salt - to taste
TO GRIND:
Grated coconut - 1/2 cup
Fennel seeds - 1 tsp
TO TEMPER:
Oil - 2 tsp
Mustard seeds - 1 tsp
Curry leaves - few
HOW TO MAKE:
Soak peas overnight or 10 to 12 hours. Pressure cook peas with enough water along with needed salt. Heat oil in a kadai, splutter mustard seeds and add curry leaves. Add chopped onion and ginger garlic paste. Saute them well till raw smell goes off.
Add chopped tomatoes, red chilli powder, coriander powder and turmeric powder. Mix them well and sprinkle some water. Cook till it form like a gravy. Add cooked peas.
Mix well and and allow to boil. Meanwhile, in the mixie or blender make a fine paste of grated coconut and fennel seeds by adding little water.
Add ground coconut paste in the peas mixture and mix them well. Add water depends on needed consistency and cook for 5 more minutes or till it boil. Serve hot with Dosa, roti or rice.
TIPS:
Frozen peas can be used instead dried peas. If use frozen, it need not to be pressure cooked and can be added directly after adding the masalas.
Adding ground coconut paste is absolutely your choice.
Cashews / fried gram dal / almonds can be added along with grated coconut.
Green chillies can be added while grinding the paste.
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