Black Eyed Peas Curry | How to make Black Eyed Peas Curry

By Muthulakshmi Madhavakrishnan  |  15th Nov 2016  |  
4 from 1 review Rate It!
  • Black Eyed Peas Curry, How to make Black Eyed Peas Curry
Black Eyed Peas Curryby Muthulakshmi Madhavakrishnan
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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.

Black Eyed Peas Curry, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Black Eyed Peas Curry is just mouth-watering. This amazing recipe is provided by Muthulakshmi Madhavakrishnan. Be it kids or adults, no one can resist this delicious dish. How to make Black Eyed Peas Curry is a question which arises in people's mind quite often. So, this simple step by step Black Eyed Peas Curry recipe by Muthulakshmi Madhavakrishnan. Black Eyed Peas Curry can even be tried by beginners. A few secret ingredients in Black Eyed Peas Curry just makes it the way it is served in restaurants. Black Eyed Peas Curry can serve 3 people. So, the next time you have a get together or a party at home, don't forget to check and try out Black Eyed Peas Curry.

Black Eyed Peas Curry

Ingredients to make Black Eyed Peas Curry

  • 1/2 cup black eyed peas
  • 3 tomatoes
  • 1 tsp chopped ginger
  • 1 tsp chopped garlic
  • 1 green chilli, slit length wise
  • 1 tsp coriander powder
  • 1 tsp garam masala powder
  • 1/4 tsp turmeric powder
  • 1/4 tsp chilli powder
  • 3/4 cup coconut Milk
  • 1 bay leaf
  • 1 small piece mace
  • Few curry leaves
  • 2 tbsp oil
  • salt as per taste

How to make Black Eyed Peas Curry

  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 for Black Eyed Peas Curry (1)

Shalini Dubey2 years ago