Basic Information

Soaking time ~ 6-8 hours

Preparation time ~15 minutes
Cooking time ~ 30 minutes
Serves ~ 3(generously)

Ingredients
Ingredient Quantity
Green peas/pattani(soaked) 11/2 cups
Onion(finely chopped) 1 (large size)
Tomato(finely chopped) 3 (medium size)
Ginger/inji 1/2 inch piece
Garlic /poondu 2 cloves
Ginger &Garlic paste 2 tsp
Turmeric powder/manjal podi 1/4 tsp
Red chilly powder/milagai podi 1 tsp
Corinader powder/dhaniya podi 2 tsp
Garam Masala powder 1/2 tsp
Curry leaves/karivepillai few leaves
Coriander leaves/kothamalli 1 tbs(chopped)
Thick coconut milk/thengai paal 1/2 cup
Cumin seeds/jeeragam 1/2 tsp
Salt 11/2 tsp
Oil 3 tbs



Method

Pressure cook the green peas with a cup of water and a pinch of salt for a whistle in a medium
flame.
Heat a tbs of oil in a pan and saute the onion,ginger and garlic till transparent,add the chopped
tomatoes.Cook it till mushy,put off the flame and grind it to a fine paste after cool down
completely.


Heat a pan with the remaining oil,crackle the cumin seeds and add the ginger&garlic paste for a
minute.Then add in the finely ground paste and cook it till the oil separates.Add in chilly
powder,coriander powder,turmeric powder and salt.Add 1/2 cup of water and cook it in a
medium flame till the raw smell disappears.Add the cooked peas now and adjust the
consistency with water if needed.Let it boil for another couple of minutes.


Sprinkle the garam masala powder and add the coconut milk,let it boil for another 3-4
minutes.Finally sprinkle the coriander leaves and put off the flame.


Serve it with roti or parathas.


Enjoy........................................


If fresh green peas is used then cook it in an open pot with a pinch of salt,separately and
add it.
If you want more of garam masala flavor,the add 2 cloves and 1/2 piece of cinnamon
along with cumin seeds for tempering.