Peas Rassa

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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Ingredients

  • 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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