Winter season is when we get all fresh Peas and Fresh Anapakayallu or Mocha (Hyacinth Beans). I completely forgot about this and almost a month has passed without us cooking our most favorite dish of all. I have addressed this by buying as much as we could eat in a week. The next couple of weeks, I will be cooking only this curry for dosa. Having said this, peas is another legume that we consume a lot. As I have already said, Athamma is so fond of using peas in most of our cooking. But we always end up using the dried ones. Knowing that she loves fresh peas, I remembered this during our visit to parents and had the help get fresh peas. We planned to prepare Mutter paneer but fresh paneer was not available. And hubby dear likes it better when we make it south Indian style.
The unshelled peas was lying around for the whole day, and finally the twins got hold of them. The mess they did with this, my god. I finally had to search so many places to gather all of them in the end. Most of the bulk was found in the water bottle containers. They had tried to tilt it down, which resulted in the peas being soaked in water. So before the peas could disappear, I thought I should shell them out. I got about 2 cups of them. But Kurma with just Peas was not very appealing, so added few potatoes to make it complete!
Fresh Peas (if you live that parts of the world where fresh is not available, then dry ones please!) – 2 cups
Potatoes – 2 small
Onion -2 medium
Tomatoes – 4 medium
Ginger Garlic paste – 1 tsp
Coconut – 4 tbsp
Cashew Nuts – 5 whole nos
Salt to taste
Oil – 2 tsp
Chilli powder – 1 tsp
Coriander powder – 1 tsp
Turmeric powder a pinch
Garam Masala – 1 tsp
Coriander leaves for garnish
Method to prepare:
Boil the peas and potatoes for 1 whistle in a pressure cooker. Once its cooled, cube potatoes into medium size pieces.
Chop Onions and tomatoes roughly and make a paste separately. Make a smooth paste of coconut and cashew nuts together.
Heat Oil in a pan, add the onion paste. Fry till its little brownish. Then add the ginger garlic paste and sauté well, till its nicely blended.
Then add the tomatoe puree, fry well for 2 mins. Then add all the powders and simmer for 5 mins. Add the cooked peas and potatoes at this stage. Saute well for 2 mins.
Finally add the coconut-cashew paste. Add required water. Bring to boil and simmer for 2 mins with lid covered.
Garnish with chopped coriander leaves.
This kurma is quite spicy as we added 1 tsp of garam masala and ginger garlic paste. Reduce it for milder kurma.
This goes excellent with chappatis and Ghee rice.
This is my entry for Susan’s Legume Love affair! Thanks for hosting such a wonderful event on legumes Susan!