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Main Course

Naadan Green Peas Curry

Rich, fragrant, and full-bodied — this mixed curry gets its depth from slow-cooked shallots and a careful balance of chilli heat and tang. Serve with appam, rice, or porotta.

Ingredientsfor 3 servings

250 g Green peas soaked for 7 hours in water
1/2 Of Onion
1 nos Tomato
1 nos Green chilly
Curry leaves A, a few
1/2 tsp Chilly powder
1/4 tsp Turmeric powder
1/2 tsp Mustard seeds
Oil, to taste
5 nos Shallots

Preparation

Step 1
Cook green peas in water with salt, chilly powder, turmeric powder and onion.
Step 2
Heat the oil in a vessel and let the mustard seeds crackle.
Step 3
Add shallots and cook again.
Step 4
Add tomato, green chilly, curry leaves and Let it cook for 5 minutes.
Step 5
Mix it with cooked green peas and Continue cooking for 3 to 4 minutes.

Tip

Taste the gravy before adding the main ingredient. It should be well-seasoned and balanced on its own — the protein or vegetable will dilute it slightly.

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Main Course

Naadan Green Peas Curry

Rich, fragrant, and full-bodied — this mixed curry gets its depth from slow-cooked shallots and a careful balance of chilli heat and tang. Serve with appam, rice, or porotta.

Ingredientsfor 3 servings

250 g Green peas soaked for 7 hours in water
1/2 Of Onion
1 nos Tomato
1 nos Green chilly
Curry leaves A, a few
1/2 tsp Chilly powder
1/4 tsp Turmeric powder
1/2 tsp Mustard seeds
Oil, to taste
5 nos Shallots

Preparation

Step 1
Cook green peas in water with salt, chilly powder, turmeric powder and onion.
Step 2
Heat the oil in a vessel and let the mustard seeds crackle.
Step 3
Add shallots and cook again.
Step 4
Add tomato, green chilly, curry leaves and Let it cook for 5 minutes.
Step 5
Mix it with cooked green peas and Continue cooking for 3 to 4 minutes.

Tip

Taste the gravy before adding the main ingredient. It should be well-seasoned and balanced on its own — the protein or vegetable will dilute it slightly.