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2 cups - fresh green peas
1 small - tomato, chopped
1 small - capsicum, finely chopped
1 - green chilly
1/2 tsp - ginger grated
1 stalk - curry leaves
1 tbsp - coriander leaves, finely chopped
1 tsp - red chilli powder
1 tsp - coriander seed powder
1/4 tsp - turmeric powder
1/4 tsp - garam masala powder
2-3 pinches asafoetida
1 tsp - lemon juice
1 tbsp - curds
1 tsp - gram flour
1/2 tsp - each cumin and mustard seeds
salt to taste
1 tbsp - ghee
How to Make Peas Rassa
Crush peas coarsely in a mortar and pestle.
Pound as you add a few peas at a time.
Heat ghee in a deep pan, add seeds, asafoetida, allow to splutter.
Add curry leaves, capsicum, tomato, ginger and stir for a minute.
Add curd, stir till the whiteness of curd vanishes.
Add peas, stir fry for 2-3 minutes.
Dissolve gram flour in 2 tbsp water, keep it aside.
Add 3.5 cups water in a pan and boil.
Add gram flour paste, stir and let it boil.
Add salt, chilly, coriander powder, turmeric, garam masala.
Cover and simmer on low for 8-10 minutes, till the peas become tender.
Add half cup water again and let it boil.
The liquid should not be too thick.
Add lemon juice, coriander leaves, stir well, take off fire.
Serve hot with hot steamed rice, or millet bhakri.
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