Green peas curry without coconut or onions or green peas masala for chapathi , poori, idiyappam or appam using tomatoes can be easily prepared in a pressure cooker using fresh or frozen green peas or using dried green peas.
In the below picture, green peas curry is served with Kerala style parotta (Kerala style paratha), see recipe for homemade Kerala parotta here.
I have used dried green peas to make the green peas curry using tomatoes, but you can also use fresh or frozen peas if you have that.
See my post on potato peas curry here which too is prepared without using coconut.
This is a simple green peas curry which makes a delicious, quick and easy to prepare side dish for chapathi, poori, bahtura, appam, idiyappam etc (some of these are South Indian kerala style breakfast items).
If you are using dried whole green peas like I use in this recipe, you have to soak for few hours prior to cooking, which I will explain in the recipe instructions.
If you are using fresh peas or frozen peas, you can skip the step of soaking the peas and you can easily prepare the curry using fresh or frozen peas.
So here is how you can make this easy green peas curry for chapathi or poori following this simple and easy green peas curry using tomatoes.
Green Peas Curry For Chapathi, Poori, Idiyappam And Appam - Easy Green Peas Masala Using Tomatoes
- 1/2 cup dried green peas if using fresh peas use 1 cup instead
- 2 medium sized tomatoes
- 2 cups water
- salt as needed
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1 tablespoon coriander powder
- 1 teaspoon garam masala powder
- 2 cloves garlic crushed
- 1 tablespoon ginger crushed
- 2 green chilies
- 1 tablespoon whole black peppercorns optional
- 2 tablespoons coconut oil
- 1 teaspoon mustard seeds
- 1 string curry leaves optional
- 2 teaspoons sugar (optional)
- Wash the green peas and soak in enough water for about 6 to 7 hours. After soaking, drain the water and wash the peas again and keep aside. If you are fresh peas or frozen peas, you can skip the soaking.
- Wash the tomatoes and chop in to small sized pieces, keep this aside separate from the green peas.
- Heat oil in a pressure cooker and add mustard seeds.
- When the mustard seeds splutter, add the curry leaves and fry for a few seconds.
- Add green chilies, garlic and ginger, saute for about 1 to 2 minutes.
- Add the green peas to the pressure cooker and saute for another 1 minute.
- Add chopped tomatoes and salt, mix well and saute for another 2 minutes.
- Add the spices - turmeric powder, red chili powder, coriander powder and garam masala powder and stir well.
- Add the sugar and water, stir well all the contents.
- Close the pressure cooker with the lid and safety valve in place, and once the steam begins to come, cook in medium heat for about 6 to 7 minutes or until 2 whistles. Wait for the pressure cooker to cool down.
- Once the pressure cooker is cooled enough, open the cooker and see if the peas is cooked and the gravy is enough.
- Add the black peppercorns (if using), stir and you may simmer in low to medium heat for another 2 minutes if needed. If you prefer a creamy texture, you can also add 1/4 cup of heavy cream and stir in.