GREEN PEAS , POTATO KUZHAMBU / GRAVY

Hi All,

GREEN PEAS POTATO KUZHAMBU...Whenever my kitchen runs out of vegs this kuzhambu helps me always..Potato is one vegs which will be in my pantry all the year and green peas also gets a permanent place in my kitchen.When green peas and potato combined together in a gravy we no need to prepare any separate poriyal ,this kuzhambu itself is very filling and goes amazing with rice and tiffen too.

SERVINGS : 3 Members.

The recipe is as below,

INGREDIENTS :

Potato – 3 nos ( medium sized)

Green peas – 2 cups.

Onions – 1/2 no ( big onion medium sized).

Curry leaves – a sprig

Oil – 1 tsp.

Mustard – 1/4 tsp.

Salt – as required.

Coriander leaves – a bunch.

TO SAUTE AND GRIND :

Onions – 2 nos ( big onions , medium sized)

Ginger – 1” piece – 1 no.

Garlic – 5 pods.

Cinnamon / Pattai – 1” piece – 1 no.

Cloves / Krambu – 3 nos.

Fennel seeds / Sombu – 1/2 tsp.

Poppy seeds / Khus Khus – 1/4 tsp.

Cumin / Zeera – 1/2 tsp.

Curry leaves – a sprig.

Coriander seeds / Powder – 3 tsp.

Roasted channa dal / Pottukadalai -2 tsp.

Coconut – 1/4 cup.

Dry red chillies – 3 nos.

Turmeric powder – 1/4 tsp.

Oil – 1 tsp.

NEEDCLARIFICATION ABOUT MY MEASUREMENTS ? PLS CLICK TO CLARIFY.

METHOD :

1. Boil peas in required amount of water ( enough to immerse the peas),salt to 4 whistles or till cooked soft.
   
   
   
   
   
2. Chop onions , potatoes to medium sized pieces.
   
    
3. In a wide pan add oil followed by onions , dry red chillies , ginger ,garlic and fry till onions turns translucent.
   
4. Then add cinnamon , cloves , fennel , cumin , poppy seeds , coriander seeds and fry in medium flame till aroma comes.
5. Now add curry leaves , turmeric powder and give a 1 minute fry ,switch off the flame .
6. Add coconut and roasted channa dal and mix well ( Coconut and roasted channa dal will get fried in the available heat itself).
   
7. When the mixture comes to room temperature grind to fine paste with required amount of water.
   
8. In a shallow vessel heat oil , add mustard and when mustard splutters add onions , curry leaves and fry till onions turns to golden brown.
   
   
   
   
9. Now add ground masala , potoato ,salt and boil for 5 mins.when potatoes are half boiled ,add boiled peas along with water and boil.
   
   
   
   
10. When the gravy reaches required consistency and potatoes are cooked soft add coriander leaves and switch off the flame.
    
    
    
    
11. Serve hot with hot rice , Idli , Dosa , Paniyaram ,Chapatis , Pulkas ,Aapam of your choice.

NOTES :

1. If you are adding coriander powder instead of coriander seeds , add powder at the end along with coconut as coriander powder will burn soon and no need of sauteing.
2. As the peas are already boiled it is enough if you add it to gravy at half stage.
3. Roasted channa dal will give thickness to gravy but it will alter the taste also don't add too much , 2 tsp is more than enough.
   
    HAPPY COOKING!!