Fresh pigeon peas curry

 

Ingredients

    Ingredients :

    turiche kaLaN (1)

  • 1) 2 cups fresh green pigeon peas ( Tuvar ),
  • 2) 2 medium size onions,
  • 3) 2 medium size tomatoes,
  • 4) 2 small potatoes,
  • 5) 4/5 green chilies (less or more as per taste),
  • 6) 1 Tablespoon curd,
  • 7) 2 teaspoon cumin coriander powder,
  • 8) 1 teaspoon turmeric,
  • 9) 8/10 garlic pods,
  • 10) 1 teaspoon asafoetida,
  • 11) salt to taste,
  • 12) 2 tablespoon oil,
  • 13) 1 teaspoon sugar or jaggery,
  • 14) 1 tablespoon chopped fresh coriander.
  •  

Directions

Directions :

 

  • – 1) Dry roast the onions, chilies, tomatoes and garlic pods on direct flame till the skins are charred.
  • turiche kaLaN (2)
  • – 2) Peel the potatoes and chop them into big chunks,
  • – 3) In a pan heat the peas a little (do not burn the peas.) Remove from heat and keep aside.
  • – 4) Remove the charred skins of onions and garlic pods and coarsely grind them together.
  • – 5) In a pressure pan, heat the oil and add the turmeric powder and asafoetida.
  • – 6) Add the onion garlic paste and fry on low flame, till it turns pink.
  • – 7) Meanwhile coarsely grind together tomatoes, chilies and half of the peas. (Do not remove the charred skins of tomatoes and chilies.)
  • – 8) Beat the curd well and When the onion garlic paste is cooked add to it, mix very well.
  • – 9) Add the tomato chili paste and fry for 2 minutes.
  • – 10) Add potato chunks, remaining peas, cumin coriander powder, salt and sugar or jaggery.
  • – 11) Add 2 to 3 cups water and close the lid of the pressure pan.
  • – 12) Pressure cook it for 5 minutes.

Add fresh coriander before eating. If more water is added, this curry can be had as a soup. If the gravy is kept little thicker, then it can be eaten with roti or rice.

turiche kaLaN (5)

 

turiche kaLaN (4)

 

 

 

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