Home / Recipes / Black Eyed Peas Curry

Photo of Black Eyed Peas Curry by Muthulakshmi Madhavakrishnan at BetterButter
867
22
4.0(1)
0

Black Eyed Peas Curry

Nov-15-2016
Muthulakshmi Madhavakrishnan
25 minutes
Prep Time
20 minutes
Cook Time
3 People
Serves
Read Instructions Save For Later

ABOUT Black Eyed Peas Curry RECIPE

Black eyed peas do not need to be soaked for 8 hours or overnight because they generally cook faster than other peas with less water. The black eyed peas are precooked and mixed with tomato puree, coconut milk and mild spices. The richness of coconut milk was so wonderful in this curry.

Recipe Tags

  • Veg
  • Easy
  • Tiffin Recipes
  • Tamil Nadu
  • Simmering
  • Pressure Cook
  • Blending
  • Sauteeing
  • Side Dishes
  • Healthy

Ingredients Serving: 3

  1. 1/2 cup black eyed peas
  2. 3 tomatoes
  3. 1 tsp chopped ginger
  4. 1 tsp chopped garlic
  5. 1 green chilli, slit length wise
  6. 1 tsp coriander powder
  7. 1 tsp garam masala powder
  8. 1/4 tsp turmeric powder
  9. 1/4 tsp chilli powder
  10. 3/4 cup Coconut Milk
  11. 1 bay leaf
  12. 1 small piece mace
  13. Few curry leaves
  14. 2 tbsp Oil
  15. Salt as per taste

Instructions

  1. Wash and soak the black eyed peas in hot water for 45 minutes and add a generous pinch of salt. Pressure cook it for 5 to 8 whistles. Then remove it from the heat and allow the pressure to drop naturally.
  2. Grind the tomatoes nicely without adding water.
  3. Heat oil in a large pan and add in the bay leaf and mace. Then add in the chopped garlic and chopped ginger.
  4. When the garlic slightly changes it's colour add in the slit green chilli and tomato paste. Mix it well and cook in a low flame for 10 minutes or until it oozes out oil.
  5. Add in the coriander powder, turmeric powder, garam masala powder, chilli powder, curry leaves and required salt.
  6. Once all the masalas are blended well, add in the boiled black eyed peas and cook in a low flame until the peas are lightly coated, for about 7 minutes.
  7. Stir in the coconut milk slowly and keep in a low flame until the curry is thickened to the desired consistency.
  8. Serve it hot with aapam, idiyappam or steamed basmati rice.

Reviews (1)  

How would you rate this recipe? Please add a star rating before submitting your review.

Submit Review
Shalini Dubey
Nov-16-2016
Shalini Dubey   Nov-16-2016

yummy!

Similar Recipes

A password link has been sent to your mail. Please check your mail.
Close
SHARE