This is a yummy chettinad recipe from Revathy Shanmugam.When i first saw this in a cookery show i was really interested in trying it out.When i tried and tasted it was yumm and both of us liked it a lot.So thought of sharing the recipe with you guys.
Ingredients :
4. After tomato is sauted for few second's add the fresh peas and allow it to cook for few min's.
5. Now its time add the ground masala.So add the masala and salt required for the tomato and the masala mixture.
6. Now saute the masala nicely till the raw smell goes and the entire water content is absorbed and the entire masala content become's like a ball without sticking to the wok.
7. Finally add the chopped coriander leaves and saute for few second's and put off the fire.
8. Now the peas masala fry is ready to serve.
9. Can serve as a side dish for dosa,roti,poori.Can mix with sevvai.I mixed with rice accompanied with onion raita.
Notes :
1. While grinding the items given in to grind column add very very little water. In case if we add more water it will take long time for the water to be absorbed while sauteing.
2. Can give variations by adding paneer,mushroom,baby corn or veggies like carrot,beans,potato,drumstick etc.
3. Using fresh peas is preferred as the normal peas won't be that much tasty.
4. Incase of mixing with the rice before we switch off the fire,have to add cooked rice to the masala and mix it well.Put off the fire,close the rice and set aside for 5mins.Then only the rice will be able to absorb the masala.
Ingredients :
| Pachai Pattani | 1 cup |
| Onion | 1 cup |
| Tomato(finely chopped) | 2 nos |
| Curry leaves | Few |
| Coriander leaves | Few(finely chopped) |
| Salt | Required |
| Oil | 2 1/2 tbsp |
| Cinnamon | 1 inch piece |
| Cloves | 3 nos |
To Grind :
| Grated Coconut | 1 1/2 tbsp |
| Ginger | Little |
| Garlic | 2-3 pods |
| Red chillie powder | 1-1 1/4 tsp |
| Coriander powder | 3/4 tsp |
| Fennel seeds | 1/2 tsp |
| Turmeric powder | 1/8 tsp |
Method :
1. Grind all the ingredients given under the grinding column to a fine paste.
2. In a wok pour oil and add the cinnamon and cloves,once they splutter add the curry leaves,onion and salt required for onion.Fry till onion becomes translucent.
3. Now add the tomato's and fry for few seconds.
4. After tomato is sauted for few second's add the fresh peas and allow it to cook for few min's.
5. Now its time add the ground masala.So add the masala and salt required for the tomato and the masala mixture.
6. Now saute the masala nicely till the raw smell goes and the entire water content is absorbed and the entire masala content become's like a ball without sticking to the wok.
7. Finally add the chopped coriander leaves and saute for few second's and put off the fire.
8. Now the peas masala fry is ready to serve.
9. Can serve as a side dish for dosa,roti,poori.Can mix with sevvai.I mixed with rice accompanied with onion raita.
Notes :
1. While grinding the items given in to grind column add very very little water. In case if we add more water it will take long time for the water to be absorbed while sauteing.
2. Can give variations by adding paneer,mushroom,baby corn or veggies like carrot,beans,potato,drumstick etc.
3. Using fresh peas is preferred as the normal peas won't be that much tasty.
4. Incase of mixing with the rice before we switch off the fire,have to add cooked rice to the masala and mix it well.Put off the fire,close the rice and set aside for 5mins.Then only the rice will be able to absorb the masala.
