To call it a silver lining in midst of the gloom, happy to share this little interview of this humble blogger in Smart Indian Woman! 🙂 It is only due to all of your support that I have this little space of mine, thank you one and all for being around…
I have already mentioned a few times on the blog the difficulty of making my folks at home have vegetarian food. It always makes me scroll through my files or the mobile to find a suitable way of cooking lentils or vegetables differently from how I normally do. I have already shared a curry with green peas, which is the usual way I make it, but then making the same thing every time invites some dirty looking frowning faces, which definitely I would not like to see! Hehe… This one was a nice mild curry which went so well with the chapathis I made with them… would taste awesome with rice as well! 🙂 This is one curry that my moothamma would serve with vellappams… it is totally delicious!
Green Peas Coconut Milk Curry | Pattani Thengapaal Curry
- 3/4 cup green peas soaked overnight
- 1 tbsp coconut oil
- 4 pc clove
- 2 small pc cinnamon
- 2 medium onions sliced
- 2 green chillies slit
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 medium tomato chopped
- 1/2 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1 1/2 tbsp coriander powder
- 1/2 tsp fennel powder
- 1/4 tsp cumin powder
- Salt to taste
- 3/4 cup water
- 3/4 cup thin coconut milk
- 1/4 cup thick coconut milk
- Curry leaves for garnish
- Heat coconut oil in a pressure cooker. Fry the cloves and cinnamon briefly.
- Add the onions and green chillies and cook till the onions are transparent.
- Add the ginger and garlic paste and fry till the raw smell is gone.
- Add the tomato and cook till mashed.
- Add the masala powders and saute till the coriander powder gets a dark shade.
- Add the water, green peas and the thin coconut milk, adjust the salt.
- Cook for three whistles on high flame and then another 15 minutes on low flame - or till done.
- Switch off the flame and allow the pressure to go by itself.
- Open the lid and keep the curry on low flame.
- Add the thick coconut milk and cook on simmer for 5 minutes - do not boil! Add the curry leaves and serve warm!