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Peas potato curry recipe south Indian style

Dry peas, potato and coconut based spicy Masala curry
Prep Time15 minutes
Cook Time40 minutes
Soaking dry peas8 hours
Total Time8 hours 55 minutes
Course: Side Dish
Cuisine: South Indian, Tamilnadu cuisine
Keyword: curry for rice, side dish for chapathi, side dish for dosa, side dish for idli
Servings: 4 Servings
Author: Jinoo Jayakrishnan
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Ingredients

to saute and grind

  • 1 tbsp oil
  • 1 tsp cumin seeds
  • 2 cloves garlic
  • 1 large onions - chopped
  • 1 tsp poppy seeds
  • 1 tbsp sambar powder
  • 2-3 tbsp coconut

For curry

  • 1 tbsp oil
  • 1/2 tsp mustard seeds
  • 1/2 tbsp ginger - chopped
  • 1 sprig curry leaves
  • 1 medium onion - chopped
  • 1/2 medium tomato - chopped
  • 1/4 tsp turmeric powder
  • 1 cup dry peas - soaked overnight
  • 1 large potato - diced
  • salt to taste
  • 1.5-2 cups water
  • 2 tbsp coriander leaves

Instructions

  • Soak the Pattani/Dry peas overnight.
  • To saute and grind, Heat oil, crackle cumin seeds, garlic and add curry leaves, onion and fry till pink.
  • further, add poppy seeds and fry for few seconds.
  • Later, add sambar powder and coconut pieces. Fry again for few seconds. Put off flame.
  • Let the mixture cool and grind it to a fine paste.
  • Meanwhile, In a cooker, heat oil, add mustard seeds, chopped ginger, curry leaves and onions
  • Fry till onions are slightly brown.
  • Further add tomatoes and fry till slightly mushy.
  • When the tomatoes are mushy, add prepared masala, turmeric powder and fry for few minutes.
  • Now, drain and add the peas and diced potatoes to the cooker along with salt to taste .
  • Add water to make it thin. Close and pressure cook for 4-5 whistles.
  • Open and mash it slightly.
  • lastly, garnish with chopped coriander leaves and serve hot with idli/dosa/rice.

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