Kerala Style Green Peas Curry For Idiyappam And Appam

Kerala is a state of rich greanery and coconut groves. kerala cuisine is filled with coconut flavor. We were in Kerala for 6 years, in Andhra we have idli, dosa, pesrattu, upma with chutneys but here in kerala it is little different. they use curries like kadala curry, vegetable stew, peas curry or egg curry as side dish for dosa, appam and idiyappam of course they also serve coconut chutney . When i first saw this was little surprised and got an interest to learn this combinations.
                                            In that array this dry peas curry is one. When we were in Munnar we used to go Ernakulam almost every month.Hubby used to do his markiting job and I enjoyed doing my kitchen shopping. In those days we don't get any special items like baking powder in Munnar. On the way to Ernakulam there is a small town called Adimali out side of this town there is a small dhaba type hotel, we use to stop for breakfast and they serve typical kerala breakfast like Puttu- kadala and pazham, Appam and kadala or vegetable stew, Dosa with chemmanthi, Idiyappam and green peas curry. ohh yehh Parota and mutta curry is very popular in this hotel. I for got the name of this hotel, but I remember that chilled hill station weather and hot breakfast in that hotel. we used to start at 5A.M in the morning in Munnar, we reach this hotel at 7 A.M., we take a break here, have nice breakfast and then continue our journey to Ernakulam. This I am talking about 15 years back those days Munnar is very calm and less polluted, Now it is developed alot!.  Any way check out my Kerala breakfast thali here
In this thali we have
Appam
Idiyappam
Dry green peas curry
Coconut chutney
Palpayasam
Now check out the recipe for Green Peas Curry for Appam and Idiyappam. Actually we can have this curry with chapati too.Will post my Idiyappam recipe soon.
INGREDIENTS:--
Dried Green Peas -- 1 cup
Onion -- 1 big chopped
Small onions  -- 5 peeled and chopped
Ginger  --- 1/2 inch chopped
Garlic cloves  ---- 4 chopped
Green chillies  --- 3 slit in to two
Tomato  --- 1 small finely chopped
Turmeric powder  -- 1/4 tea sp
Coriander powder -- 1 tea sp
Coconut  ---- 1 tab sp grated
Fennel seeds --- 1 tea sp
Coconut milk  ---  2 cups second milk means that should not be too thick. if you like to use thick coconut milk them mix with 3/4 cup water to that thick milk and use it.
Oil --- 1tea sp and 1 tab sp tab sp preferably coconut oil
Curry leaves  2 springs
Salt to taste
METHOD:--
1.Wash and soak the dried green peas in two cups of for over night.
2. Next day morning cook them in a pressure cooker for 6 whistles, set a side.
Note:- here I want to tell you one point when ever you want to soak any pulses or lentils first wash them well with tap water then soak in enough water and cook the in the same water. Don't drain that soaked water because when you soak pulses or lentils they leave there minerals and proteins in to that water so use that soaked water while you cook.
3. Heat 1 tea sp oil in a pan add chopped small onions  fry they turns in to golden.
4. Add chopped ginger, garlic and green chillies fry for 3 minutes.
5. Now add turmeric powder, coriander powder give a good stir add a tab sp water from cooked peas, cook for 3 more minutes.
6. Remove from heat, set aside to cool.
7. Grind this cooked onion masala with coconut and fennel seeds in to smooth paste.
8. Heat 1 tab sp oil add ground masala cook for a while.
9. Add curry leaves, chopped tomato, salt to taste give a good stir and cook till oil leaves from the sides.
10. Now add cooked peas, coconut milk mix well bring to a full boil in a medium heat. Reduce the heat in to low, cover and cook for 5 minutes remove from heat and let it sit for 10 minutes and serve.
Serve with Idiyappam, appam or parota.
This is my sixth recipe with the theme of Show Your Breakfast - click and share for blogging marathon 16 th edition At Vallis spice your life lets check blogging marathon page .
And this is ny entry for Srivalli's Thali Mela.