Kerala Style Green Peas Curry For Idiyappam And Appam | How to make Kerala Style Green Peas Curry For Idiyappam And Appam

By Padma Rekha  |  6th Nov 2015  |  
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  • Kerala Style Green Peas Curry For Idiyappam And Appam, How to make Kerala Style Green Peas Curry For Idiyappam And Appam
Kerala Style Green Peas Curry For Idiyappam And Appamby Padma Rekha
  • Prep Time

    0

    mins
  • Cook Time

    15

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  • Serves

    3

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247

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Video for key ingredients

  • How to make Coconut Milk

About Kerala Style Green Peas Curry For Idiyappam And Appam Recipe

This recipe is a part of 'Kerala Style Breakfast Thali'. In Kerala, they serve curries like kadala curry, vegetable stew, peas curry or egg curry as a side dish for dosa, appam and idiyappam along with coconut chutney.

Kerala Style Green Peas Curry For Idiyappam And Appam

Ingredients to make Kerala Style Green Peas Curry For Idiyappam And Appam

  • Dried Green peas- 1 cup
  • onion- 1 big sized, finely chopped
  • Small onions- 5 peeled and chopped
  • ginger- 1/2 inch chopped
  • garlic cloves- 4 chopped
  • green chillies- 3 slit in to two
  • tomato- 1 small sized finely chopped
  • turmeric powder - 1/4 tsp
  • coriander powder- 1 tsp
  • coconut- 1 tbsp grated
  • fennel seeds- 1 tsp
  • coconut milk- 2 cups (*Check the tip)
  • Oil- 1tsp and 1 tbsp, preferably coconut oil
  • curry leaves- 2 sprigs
  • salt to taste

How to make Kerala Style Green Peas Curry For Idiyappam And Appam

  1. Wash and soak the dried green peas in two cups of water for over night. The next day, cook them in a pressure cooker till 6 whistles blow, then set aside.
  2. Heat 1 tsp oil in a pan, add chopped onions and fry till they turn into a golden colour. Add the chopped ginger, garlic and green chilies and fry for 3 minutes.
  3. Now add turmeric powder, coriander powder and give it a good stir. Add a tbsp of water from the cooked peas and cook it for 3 more minutes. Remove from heat and set aside to cool.
  4. Grind this cooked onion masala with coconut and fennel seeds into a smooth paste.
  5. Heat 1 tbsp oil in a pan, add the grounded masala and cook for a while. Add the curry leaves, chopped tomato, salt to taste and give it a good stir. Cook till the oil leaves the sides.
  6. Now add in the cooked peas, coconut milk and mix it well. Bring it to a full boil on a medium heat. Then reduce the heat to low, cover and cook for 5 more minutes.
  7. Serve with Idiyappam, appam or parota.

My Tip:

Note that second milk means that it should not be too thick. If you like to use thick coconut milk then mix it with 3/4 cup water to that thick milk and use it.

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