Blogging Marathon# 52: Week 2/ Day 2
Theme: Seasonal Veggies & Fruits
Dish: Green Peas & Carrot Curry

Fresh green peas in the pod are something I look forward to buy in Spring. They are super sweet and delicious. Even though peeling them is time consuming, I think well worth every minute for these little jewels.

I add these fresh peas in simple ghee rice, or jeera rice. I don’t like to add too many spices and overpower the taste of the peas, so I usually keep the dish very simple.

Today’s dish is a dry curry with sweet green peas, carrots and some grated coconut. This is a very quick and easy dish that gets done in a jiffy. Fresh green peas hardly take any time to cook and if diced small, carrots don’t take too long either.

You can spice the dish up with more chilies, but I keep it mild because I like to eat this curry just as is like salad. It is also great when served with rice, roti or even rolled up as a wrap.


 

Fresh Green Peas & Carrot Curry with Coconut
Fresh Green Peas & Carrot Curry with Coconut
Yum
Print Recipe
Dry curry with sweet green peas, carrots and some grated coconut. This is a very quick and easy dish that gets done in a jiffy. Fresh green peas hardly take any time to cook and if diced small, carrots don't take too long either.
Servings Prep Time
23 serving 20 minutes
Cook Time
20 minutes
Servings Prep Time
23 serving 20 minutes
Cook Time
20 minutes
Fresh Green Peas & Carrot Curry with Coconut
Fresh Green Peas & Carrot Curry with Coconut
Yum
Print Recipe
Dry curry with sweet green peas, carrots and some grated coconut. This is a very quick and easy dish that gets done in a jiffy. Fresh green peas hardly take any time to cook and if diced small, carrots don't take too long either.
Servings Prep Time
23 serving 20 minutes
Cook Time
20 minutes
Servings Prep Time
23 serving 20 minutes
Cook Time
20 minutes
Ingredients
  • 1 cup Green Peas
  • 2 carrot - medium, peeled and diced
  • 1 ~ 2 Chilies Green - finely chopped
  • ½ ginger " piece, finely grated
  • 1 tsp chana dal
  • 1 tsp urad dal
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 8 ~ 10 curry leaves
  • 1 ~ 2 red chili (optional) Dry
  • ¼ tsp turmeric
  • 2 ~ 3 tbsp coconut Grated (fresh, frozen or dry)
  • to taste salt
Servings: serving
Instructions
  1. Heat 2tsp coconut oil in a saute pan, add chana dal, urad dal, mustard & cumin seeds. Once the seeds start to splutter, add red chili, curry leaves, ginger and green chili. Cook for 30 seconds and add the chopped carrot.
  2. Cover and cook till carrots are almost tender.
  3. Stir in the green peas, turmeric and salt. Cover and cook for 3~4 more minutes or until the peas are tender.
  4. Finally add the grated coconut and mix well. Serve with rice or roti. It can also be eaten as a salad :0)
Recipe Notes

Lets check out what my fellow marathoners have cooked today for BM# 52.

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0 thoughts on “Fresh Green Peas & Carrot Curry with Coconut”

  1. Oh dear the whole winter passed by and not once I made these fresh peas and carrots:( ,love this simple yet very very comforting dish. And yes i like the click where you have that open pea pod with those tiny jewels neatly arranged. Super!

  2. Shelling peas was an exercise when growing up. With frozen peas available we don’t she’ll them as often. They have such a fresh green color.

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