Kerala Restaurant Style Green Peas Curry|| Thenga varutharacha gree peas curry

Ingredients:
Green peas – 300g
Onion – 1 medium
Ginger – 1 big piece
Green chilly
Curry leaves
Turmeric powder – ¼ tsp
Tomato – 1 big
Mustard seeds – ½ tsp
Salt

To roast and grind
Grated coconut – 2¼ handful / ¼ of a whole coconut
Turmeric powder – ¼ tbsp
Coriander seeds – 4 tbsp / Coriander powder – 1½ tbsp
Red chilly powder – 1½ tbsp
Coconut oil

Steps:
Soak green peas in water overnight or for 4-5 hours.

Pressure cook drained green peas with enough water for one whistle on high flame and another 5 minutes on medium flame. Switch off and set aside.

Heat oil in a pan to roast coconut.
Add coconut and saute on medium flame.
When it starts to turn brown, add ¼ tbsp turmeric powder.
Once the raw smell goes away, add coriander seeds/coriander powder.
Once the coriander seeds become hot, add red chilly powder.
When the raw smell of red chilly powder is gone, switch off and transfer it to a plate to cool down.
Let it cool down. Then ground it to a fine paste.

Heat oil in a pan. Splutter mustard seeds.
Add onion, green chilly, ginger, curry leaves.
Once the onion starts to brown, add ¼ tsp turmeric powder.
Add tomato and salt.
Reduce the flame and cook covered till the tomatoes are done.
Add ground coconut mixture and some water for gravy.
Increase the flame and bring it to boil.
Add cooked green peas.
Cover and boil for 5 minutes.
Switch off and transfer to a serving bowl. Let it rest for 30 minutes.
Serve as a side dish for rice, chapati, appam, kuboos or bread.

Kadala curry – https://goo.gl/gahC3K
Chana masala – https://goo.gl/SmMXyS
Cherupayar curry – https://goo.gl/utMAUd
Rajma Masala – https://goo.gl/4s2oP3

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