Peas and other pics 017

Peas poriyal with mint

Peas and other pics 004Peas always remind me of two people ,my mother and my childhood friend Anamika !

“Pattani poriyal”, ‘pattani’ meaning peas in tamil , was apparently mom’s favourite growing up. When she talks about it ,you start to get hungry despite the hour !!! So I always think of her when we make a pea dish at home ! :)

Anamika always talks about how her mother always serves peas to guests ,for a meal because she wants to make them feel special or welcome. Why ,you may wonder ?!?!…simply because peas don’t come cheap and this is a country where a guest is equal to the divine. Such simplicity in thought and deed !!!

Peas and other pics 005

Shelling peas is such a relaxing task. We should get the kids to do that once in awhile. It’s so cute ,how the tiny green round fellas hang on with their little stalks to the pod…all cuddly and baby like !!! This is the season where yummy sweet peas are available at the grocers !

The thought behind posting this simple poriyal is because of a recent experience. Last week was amazing ,our home buzzed with close friends from Germany ! They ate mostly south Indian food all the days ,for 3 meals and loved it. They repeatedly mentioned how much they loved the poriyals at lunch time. A poriyal is a simple stir fry with few temperings added to a vegetable ,to be eaten as an accompaniment with rice . It’s one of the simplest and lightest way of cooking a vegetable while keeping the inherent flavours of the vegetable intact. The tempering slightly varies according to the vegetable. Here ,the peas are just fine with the onion ,mustard seeds and green chilli. However I love the flavour of mint with peas,so the final addition of fresh mint leaves gives that slight elevation in flavour and a bit of deviation from the usual.

I was happy that my family loved it….do try ,it really adds a nice surprise to regular peas poriyal. So,this recipe is for Christina ,who wants to cook healthy Indian food at home . This is also for Johanna ,who as a busy student ,is looking for easy healthy recipes to satisfy hunger¬† pangs ! All you busy cousins and friends living abroad ,who try my recipes…no more whatsapp …I wanna hear from you lot here !!! :)¬† Enjoy experimenting !!

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Recipe Rating

  • (5 /5)
  • (1 Rating)

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Instructions

  • 1. Shell the peas and reserve the pods in an airtight bag in the refrigerator.
  • 2. Wash them once and place them in a pan of cold water.
  • 3. Place on the hob ,on a medium flame and cook partially covered for about 15- 20 minutes.
  • 4. Check if the peas are cooked after 15 mts. Take one out ,cool slightly and squash ,to check if it's done. Uncooked peas ruin a dish ! If it's still a bit hard ,leave the remaining peas,until done.
  • 5. Once cooked ,turn off flame and set aside,to cool. Careful to not let it go mushy.
  • 6. Chop the onions into thin slices. Small onions don't make you cry !!!!
  • 7. Place a medium sized pan ,on the hob. Add the oil.
  • 8. Turn on the heat ,to low . When the oil is hot ,add the mustard seeds and let it splutter.
  • 9. Add the green chillies and onions and turn down the flame to a low heat.
  • 10. Add salt and saute' until the onions are soft and golden.
  • 11. Turn off the heat at this point. Lift the peas off the water with a slotted spoon and add to the onions.
  • 12. Set aside the water in which the peas were cooked ,they are full of flavour and nutrients. It can be frozen to use as a stock too.
  • 13. Roll all the mint leaves in a bunch and slice lengthways into thin strips. Set aside,covered.
  • 14. Now mix the peas gently with the onions and turn the heat back on.
  • 15. Let any residual liquid evaporate,check seasoning,add more if required.
  • 16. Now add the fresh mint leaves ,toss through delicately,until they are well mixed in.
  • 17. Leave to cook for a minute or two and take off fire. Serve hot or warm.

About Chef

Shanthini Rajkumar