One-Pot Nadaan Green peas masala - Kerala-style green peas masala with the taste of coconut milk, the aroma of coconut oil, and Kerala garam masala. I usually make north Indian-style green peas masala with the fresh green peas available in the season. Then, I started stocking up green peas - frozen peas from the market as I use them often in upma's and curries. I knew there is green peas masala recipe from Kerala and came to know about it quite recently. So I immediately gave it a try that too in my 3l pressure cooker with which I make most of my cooking. This recipe can also be made with dried green peas. Be sure to soak them for 8 hours or overnight in water. Drain and use as required.
What is required:
Veggies: Green peas fresh or frozen. I'm using frozen peas. If using dried peas, soak for at least 8 hours or overnight.
Onion - Bellary onions are used. chop them lengthwise.
Tomato - I'm using Bangalore tomatoes. If using country variety double the number of tomatoes used in the recipe.
Spices: Green chillies, ginger, garlic, and crystal salt are used.
Coconut: I'm using the first and the second milk extracted from half of a medium-sized coconut. If using store-bought, use 1 cup of coconut milk diluted with half a cup of water.
Herbs: Curry leaves are used.
Spice powders: Homemade coriander powder, Kashmiri red chilli powder, Black pepper powder, Homemade garam masala powder, and Fennel powder are used. Store-bought powders can also be used.
Oils and fats: Coconut oil is used. No alternatives are recommended.
Method:
1. Extract coconut milk.
2. Grind tomatoes and spices
3. Cook veggies and grounded mixture in coconut milk along with spice powders added.
Accompaniments: Roti, puttu, naan, appam, idiyappam goes very well with this side dish. I served it with thinai aapam.
Storage: Use it the same day it is prepared.
Equipment used: 3l pressure cooker/pan, blender.
You may also try:
Pre-Preparation: Break open the coconut. Save the water for mixing with aapam batter. Take the coconut meat into the blender, add 1 cup of water and blend till smooth. Strain the liquid. this is the first milk. Again add 1 cup of water and blend again. Strain the liquid and this second milk.
Recipe:
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| Nadaan green peas masala |
Total time taken - 30 minutes
No.of servings - 4
1 cup = 200ml
1 tumbler - 180 ml
1 tsp = 5 ml
Ingredients with measurements:
Coconut oil - 2 tsp
Frozen peas - 1cup.(Thaw and use)
Onion - 2(medium)
Coconut milk (second)extracted - 1 tumbler
2nd extract - 3/4 tumbler
Curry leaves - 1 sprig
Grind:
Green chillies - 2(small)
Tomato - 1(big)
Ginger - 1"
Garlic - 5 cloves
Spice powders:
Turmeric powder - 1/2 tsp
Coriander powder - 1 tsp
Fennel Powder - 1 tsp
Garam masala - 1/2 tsp
Black pepper powder - 1/2 tsp
Salt - to taste
Directions:
1. Grind tomatoes and spices.
1.1 Prepare coconut milk as described in the 'pre-preparation'.
2. Heat oil in the cooker/pan, add curry leaves and saute the onions till pink.
3. Add spice powders and saute for a few minutes.
4. Add the ground mixture, green peas, and second milk. Allow for 2 whistles.
5. Let the pressure settle down.
6. Open the lid. Add 1st extract.
7. Simmer for a few seconds. Switch off the gas.
Note:
Do not cook the gravy for a long time after adding the first coconut extract.
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