Recipe : Peas masala (different style)
Shared by : Girijamani Lakshmanan
Dated : 07/01/2015
This dish is very tasty with poori. I learned it from my cousin.
Peas. 2cups (fresh green peas will be good for this dish)
Green chillies. 4 nos
Ginger one small piece.
Onion medium. 2 nos
Fresh coriander. One bunch ( finely chopped)
Green chillies. 4 nos
Ginger one small piece.
Onion medium. 2 nos
Fresh coriander. One bunch ( finely chopped)
For seasoning jeerakam one teaspoon and 3 tablespoon of oil.
For grinding:
Jeerakam. 2 table spoon
Venthayam. 1 teaspoon
Dry roast these ingredients, powder it and keep it aside. (If you can pound it in idiyan it will be nice instead of mixie)
Jeerakam. 2 table spoon
Venthayam. 1 teaspoon
Dry roast these ingredients, powder it and keep it aside. (If you can pound it in idiyan it will be nice instead of mixie)
Procedure:
Wash the coriander leaves and chop it nicely. Chop the onions also into small pieces. Chop the ginger and chillies also into small pieces and keep it aside. In a Kadai add 3 tablespoon of oil, when the oil gets heated add jeerakam when it splutters, add the green chillies and ginger, sauté it for a minute and add the onion. Sauté it till the onion becomes transparent and add the green peas and sauté it for a minute. Then add the finely chopped coriander leaves. Add required salt. Sprinkle some water and cook the peas till it becomes soft with closed lid in sim fire. When thepeas are done, cook the peas with open lid. When the excess water in the peas is almost drained ( konjam moisture irukkanam) add the powder. Sauté it for two minutes for the masalas to blend with the peas. Yummy yummy peas masala is ready. Serve it with a piece of lemon. Those who want sour, they can use it.
Wash the coriander leaves and chop it nicely. Chop the onions also into small pieces. Chop the ginger and chillies also into small pieces and keep it aside. In a Kadai add 3 tablespoon of oil, when the oil gets heated add jeerakam when it splutters, add the green chillies and ginger, sauté it for a minute and add the onion. Sauté it till the onion becomes transparent and add the green peas and sauté it for a minute. Then add the finely chopped coriander leaves. Add required salt. Sprinkle some water and cook the peas till it becomes soft with closed lid in sim fire. When thepeas are done, cook the peas with open lid. When the excess water in the peas is almost drained ( konjam moisture irukkanam) add the powder. Sauté it for two minutes for the masalas to blend with the peas. Yummy yummy peas masala is ready. Serve it with a piece of lemon. Those who want sour, they can use it.
Speciality of this dish is no spicy masalas, only venthayam and jeerakam.Green chillies gives the spicinas to this dish. You can increase or decrease the chillies as per your taste. Combination of coriander leaves, venthayam and jeerakam will give a different yummy aroma.
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