Kerala Green Peas Masala

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Day two of Blogging Marathon 24 and we dine at Balaji Bhavan today. I choose one dish each from their Rice/Noodles section (easy peasy Jeera Pulao), Tandoori Kadai (Side dish- Green Peas Masala) section, Fruit extracts (Lemon Juice & ready made pomegranite juice) and Any timers (Chapati, no kurma – though!).

Now, isn’t this is a hearty meal?

Check out the other marathoners here in Blogging Marathon page.

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Jeera Pulao

Makes : 2 servings

Ingredients:

  • Basmati rice           :       1 cup
  • Ghee                         :       2 tsp
  • Jeera                         :       2 tsp
  • Salt

Method:

  1. Wash and soak the rice for 15-20 minutes. Drain and keep aside.
  2. Heat ghee in a pan, add the jeera seeds. Once it cracks, add the rice, saute for a couple of minutes. Take off the heat.
  3. I usually cook this in a rice cooker. So at this stage, I move the rice to the rice cooker, add salt, two cups of water and cook until done. This can be pressure cooked too, for two whistles.

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Recipe Source: Peas Masala

Ingredients:

  • Green Peas             :       2 cups(Fresh,Frozen or Dry, but cooked)
  • Onion                      :        2, chopped
  • Red Chilies             :        2
  • Coriander Powder :        1 tbsp
  • Chili Powder           :        1/2 tsp
  • Tomato                    :        1, chopped
  • Coconut milk          :        1 cup, thick. I use Maggi Powder.
  • Salt
  • Oil

Method:

  1. Heat a tablespoon of oil in a pan and saute the onions. Add the ginger garlic paste, red chilies- cook for a minute more. Add tomatoes, cook till they are mushy. Add coriander powder, chili powder and turmeric powder. You can add a tsp or two of water, to prevent the masalas from burning. Take off the heat, cool and grind. Keep aside.
  2. Heat a tsp of oil, add mustard seeds and curry leaves. This step is optional. Once mustard crackles, add a cup of water and add the peas. You can add more water later, if needed. Add the ground onion masala, salt and bring everything to a boil. Add the coconut milk finally, and bring again to a boil. Check seasonings and adjust, if required. Serve hot with chapati or jeera rice. Tastes even better the next day!

Note : Sometimes I think instead of adding coconut milk, roasting 2-3 tablespoon of  coconut separately and grinding it together with the onion mix will suit this curry better. Should give it a try sometime!

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8 Comments

Filed under Rice, Pasta, Side Dishes

8 responses to “Kerala Green Peas Masala

  1. wow.. love this theme rajani.. you are rocking. love all the vessels used in this post.. rustic

  2. Rajani, love those rustic containers in which you served the dishes.

  3. Awesome spread, Rajani.. Of course it is a hearty meal. :)

  4. PJ

    Loved your display ,looks very rustic and of course loved the meal….

  5. Hema

    Pretty good combination. Will try and share the experience

  6. Pingback: Pesto Chapati | My Kitchen Trials

  7. oh the cute vessel in which it is served!!! cannot take my eyes off the pictures!!! so tempting!!
    Sowmya
    Ongoing Event – Breakfast
    Ongoing Event – Tried and Tasted – Raks Kitchen

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