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Main Course

Peas Masala

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.

Ingredientsfor 8 servings

11/2 cup Green peas or dried peas if dried one, soaked for 3 hrs and boiled
3 nos Potatoes — cut into cubes
2 nos Tomato — cut into small pieces
3 nos Onions — cut into small pieces
1/2 tsp Fennel seeds (Perinjeerakam)
2 tsp Garlic — chopped
2 tsp Ginger — chopped
1/2 tsp Turmeric powder
3 - Coriander powder
2 tsp Chilly powder
3 nos Green chillies slit into two
2 tbsp Oil
Salt, to taste
Curry leaves or Coriander leaves As reqd — for garnishing
1/2 cup Water

Preparation

Step 1
Grind together 1 chopped onion, coriander powder, chilly powder, turmeric powder, 1 green chilly, fennel seeds, 1 tsp of ginger and 1 tsp of garlic into a fine paste.
Step 2
Set a pan over medium heat and pour in the oil.
Step 3
Add 2 chopped onions, 1 tsp of garlic, 1 tsp of ginger and green chillies.
Step 4
Sauté, till onions turn light brown.
Step 5
Add the gravy paste and wait for oil to separate.
Step 6
Add tomatoes and sauté, till they are cooked.
Step 7
Add potatoes, peas and salt and Stir everything together thoroughly for about 2 minutes.
Step 8
Add water.
Step 9
Put the lid on and cook, till potatoes are done.
Step 10
Add curry leaves or coriander leaves as the taste required.
Step 11
Can be seasoned with mustard seeds and curry leaves.
Step 12
Goes well with puris, chappathis, idli -dosa, appam or iddiyappam.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.

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Main Course

Peas Masala

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.

Ingredientsfor 8 servings

11/2 cup Green peas or dried peas if dried one, soaked for 3 hrs and boiled
3 nos Potatoes — cut into cubes
2 nos Tomato — cut into small pieces
3 nos Onions — cut into small pieces
1/2 tsp Fennel seeds (Perinjeerakam)
2 tsp Garlic — chopped
2 tsp Ginger — chopped
1/2 tsp Turmeric powder
3 - Coriander powder
2 tsp Chilly powder
3 nos Green chillies slit into two
2 tbsp Oil
Salt, to taste
Curry leaves or Coriander leaves As reqd — for garnishing
1/2 cup Water

Preparation

Step 1
Grind together 1 chopped onion, coriander powder, chilly powder, turmeric powder, 1 green chilly, fennel seeds, 1 tsp of ginger and 1 tsp of garlic into a fine paste.
Step 2
Set a pan over medium heat and pour in the oil.
Step 3
Add 2 chopped onions, 1 tsp of garlic, 1 tsp of ginger and green chillies.
Step 4
Sauté, till onions turn light brown.
Step 5
Add the gravy paste and wait for oil to separate.
Step 6
Add tomatoes and sauté, till they are cooked.
Step 7
Add potatoes, peas and salt and Stir everything together thoroughly for about 2 minutes.
Step 8
Add water.
Step 9
Put the lid on and cook, till potatoes are done.
Step 10
Add curry leaves or coriander leaves as the taste required.
Step 11
Can be seasoned with mustard seeds and curry leaves.
Step 12
Goes well with puris, chappathis, idli -dosa, appam or iddiyappam.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.