Creating a blog was out of the question for a long time for me, as measuring everything in the kitchen was like biting into an eggshell. I enjoy cooking and don’t want to waste even a slightest bit of enjoyment in that small world of mine. But little did I know that everything will change, when my husband came home with the Oscar nominated film ‘Julie and Julia’( a real life story) where Julie Powell (part played by Amy Adams) challenged herself to make all the 524 recipes from Julia Child's cook book ‘Mastering the Art of French Cooking’ and blogging all her experiences (The Julie/Julia Project). It was an inspiring movie. A few days later when we were discussing this casually with a friend of ours over tea…everything changed dramatically…..” How about you making at least half of it in one year? Not French but your own. 262 recipes that will inspire others and present it as a blog?” For a minute my mind traveled faster than light… With an experience as a helper in my mother in laws kitchen for 6 years followed by a three year everyday struggle to satisfy the palate of my foodie husband, if I cannot do it then why should I cook? But on the other side with an experience in English literature extending no more than expanding outline stories in English grammar class when I was 18 and two small kids that come in handy at times, will a commitment for the next one year work? Anyway my ‘cook's ego’ didn’t allow me to say no...

So my friends …here I am opening my recipe book, trying to perfect and present 262 recipes in the coming 365 days….A Challenge that will of course tastes good. Come.. Have a walk with me along my journey.. Cheering and inspiring….Forgiving and tolerating…Testing and tasting….for ‘A Tasty Challenge’

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Saturday, March 5, 2011

Pacha Pattani/ Dried Green Peas Curry

Recipe No: 210
This Curry brings a ton of memories from 12 years of my hostel life… Well, two hostels to be specific and both of them served a version of Dried Green Peas Curry. At that time, I should say, this was one of my favorites as it was better than most of the other dishes. After that hostel life, I ate Green Peas Curry only now and then, especially when my Mother in law made it, but it soon emptied its way to fresh Peas which taste very different from the dried variety.

The hidden memory of this Curry was suddenly poked when I ate this from a friend’s house and its comeback was rather strong. I started making this ever since especially because it is very easy to make, yet delicious. So here is the recipe... just like my friend explained...
Ingredients                                          Serves 3
  • Dried Green Peas………………3/4 cup (wash and soak in Water for 4 hours)
  • Oil…………………………………..1 Tablespoon
  • Mustard Seeds…………………1/2 Teaspoon
  • Onion thinly sliced…………...1/2 cup
  • Split Indian Green Chilly…..4
  • Ginger Garlic Paste…………..3/4 Teaspoon
  • Curry Leaves…………………..1 Sprig
  • Red Chilly Powder………......1/4 Teaspoon
  • Coriander Powder…………....3/4 Teaspoon
  • Turmeric Powder…………..…1/4 Teaspoon
  • Garam Masala Powder……..1/2 Teaspoon
  • Tomato………………………..….1/2 big sliced
  • Thin Coconut milk………..….1 Cup
  • Thick Coconut Milk……….....1/2 Cup
  • Vinegar…………………………...1/2 Teaspoon
  • Salt as needed
Method of Preparation
  1. Heat Oil in a pan (pan of the pressure cooker will do) on medium high heat and splutter the Mustard Seeds.
  2. Add Onion, Green Chilly, Ginger Garlic paste and Curry leaves; saute till it wilts. (Doesn’t have to wait till it browns)
  3. Add the drained soaked Green Peas and fry for 2 minutes.
  4. Add Red Chilly Powder, Coriander Powder, Turmeric Powder and Garam Masala Powder; mix everything together really well.
  5. Add the Tomato, Salt, Thin Coconut Milk and 1 Cup Water; close the cooker and let it cook till done. (It took 5 whistles in my cooker)
  6. When the Pressure is gone, open the pan and add Thick Coconut Milk and Vinegar.
  7. Mix well and let it start to boil along the edges.
  8. Switch off the heat and serve hot with Appam or Bread (Bread was the usual hostel combo!).
Notes:
  • The Green Peas should be cooked till it is soft to touch but not until mashed. If it is mashed, its skin separates which will not be a good scene.
  • I like it without much gravy, but add more Water if you need more.
  • This has a tendency to thicken as it sits. If it is too thick at the time of serving, please do add some hot Water to thin it.
 




Make it, enjoy the deliciousness and 
serve it to your family with love…

3 comments:

sojo said...

hmmmmm...... I love green peas curry!!! I always make with fresh/frozen peas...never tried it with dried ones... so maybe one day when I get dried peas... this is going to be my recipe....

Ramya said...

Hi.. i think am the same case as you and used to love this in hostel.. now my husband also seems to like this, so i was searching for this recipe...and found it here.. I had one question though - are u putting the pattani as well in cooker or just tomato? Also, I dont have vinegar and coconut milk.. so can i still make it without the two?

Asha said...

Ramya...
Put everything in the cooker as mentioned and cook... so that it is easy to make. Instead of Vinegar, you can use Lemon Juice and instead of Coconut Milk use regular Milk (Use fresh as possible and after adding thick Milk (without diluting)at the end, do stir to avoid curdling.). It will be better to substitute with the above mentioned rather than avoiding it.

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