Green Peas Curry & Appam(Hoppers)

Green Peas Curry & Appam(Hoppers)

Green Peas Curry & Appam(Hoppers)

Green Peas Curry & Appam(Hoppers)

Green Peas Curry & Appam(Hoppers) is one of most famed breakfast combinations from Kerala. Reasonably spicy green peas curry and fairly sweet palappam is combination work really good with each other.

Green Peas Curry & Appam(Hoppers)

This green peas curry is a very traditional and basic version. There are a lot of regional varieties of the same recipe, some might call for coconut milk and some not. I have used coconut milk and both chilly powder and green chilly to balance the sweet-creamy and spicy taste.

Green Peas Curry & Appam(Hoppers)

Appam is one of the most famous breakfast dishes from Kerala. The preparation of the appam is similar to the preparation of dosa and it’s easy to make.  I hope you try this Green Peas Curry  & Appam(Hoppers)  Recipe out and let me know your feedback please..

Green Peas Curry & Appam(Hoppers)  Recipe..

Ingredients

Directions

  1. Wash green peas and soak them over night (at least 6-7 hours)
  2. In a kadai (skillet), heat coconut oil and crackle mustard seeds.
  3. Add curry leaves and dry chilly.
  4. Add shallots and cook for a couple of minutes.
  5. To this , add chopped ginger, garlic and green chilly.
  6. Cook until shallots are semi-soft.
  7. Sprinkle powdered spices and cook until the raw flavor goes off.
  8. Now add the soaked green peas and saute for a minute.
  9. Add 1/2 cup of water and let boil.
  10. Then add, coconut milk and reduce the flame.
  11. Let the green peas cook on a simmering fire for about 20-25 minutes.
  12. When the green peas are tender, adjust the seasoning.
  13. Serve hot with appam.

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Kerala Style Egg and Potato Masala

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Bone Appetite & Happy Cooking !

 

4 Comments

  1. Though am familiar with these combinations, ur recipe is slightly different from that of mine…. and those differences really adds up the taste n flavor…. so thank u so much….

  2. Tried it today , taste really good.
    Although a small suggestion, instead of cracking the mustard seeds, curry leaves and dried chilli in the beginning ,
    temper the curry at last with the above mentioned and some thinly sliced shallots , finely chopped ginger , in coconut oil with a touch of ghee.

    • Deepu Panicker says:

      Thanks for trying and I am glad to know that you liked it. I appreciate your suggestions and it means a lot. Thank you Shibu, Cheers!

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