This is a tasty side dish for appam or chapati, and very simple to make. I usually make it for appam and this is also a favorite for one of my daughters, so I make it often.
Ingredients
- Soaked dry peas ————– 1 cup
- Potato ——————————- 1 medium size (diced)
- Red onion ————————- 1/2 (diced)
- Tomato —————————– 1/2 (diced)
- Ginger ——————————- 1 tsp (minced)
- Garlic ——————————– 1 tsp (minced)
- Chili powder ——————– 1 tsp
- Coriander power ————- 1 tsp
- Turmeric powder ————- 1/2 tsp
- Garam masala —————— 1/2 tsp
- Cooking oil ———————— 1 tsp
- Salt to taste
- To make a paste
- Grated coconut ———– 1/2 cup
- Cumin seeds ————— 1/2 tsp
- For seasoning
- Mustard seeds ———— 1/4 tsp
- Cumin seeds ————— 1/2 tsp
- Curry leaves —————- 2 springs
- Cooking oil —————— 1 tbsp
How To make
- Heat a teaspoon of oil in a pressure cooker
- Add the onions, tomato, ginger and garlic and sauté for two minutes
- Then add the peas, potato, salt and the spice powders, except garam masala
- Add two cups of water and close with lid, once steam starts to come, put the weight on
- Cook it for about 15 minutes in medium heat and switched off the stove
- Once it cools down, open the pressure cooker
- Now add the coconut paste and mix it well, then add the garam masala
- Cook it in medium heat for about two minutes
- In the meantime, heat a tablespoon of oil in a small pan
- Add the mustard seeds, once it crackles, add the cumin seeds and curry leaves
- Pour this into the peas korma
- Now the tasty korma is ready to serve
Notes
- Don’t overcook the peas
- If you are making for dinner soak the peas in the morning
- If you are making for breakfast soak the peas overnight
