Geeta Baliga's Kitchen: Green Peas Coconut Curry

Geeta M. Baliga

I am Geeta Baliga born in Chennai and grew up in Calicut, Kerala.

I got married at the age of 21 to Mohan Baliga and moved to Hubli. I have 2 daughters and a son.

I was an entrepreneur and ran a very successful pre-school called Rose Bud in Hubli for 35 years. All my children are settled in North America. I have 5 grand children.We are now settled in the US to stay closer to our children.

Konkani cuisine is known for great fish curries and other seasonal delicacies like "Kadgi Chako" and "Keerla Sukhe".

We constantly had family visiting us for whom I helped cook barrels of curries, chakkulis and ubbatis, phenories, shevai, thile undo, halvas, etc. I had friends from various parts of India - Punjabi, Maharasthrian, Savji and Lingayat (Hubli locals) from whom I learnt to make other types of cuisines. Over time my reputation grew as a good cook in the family and circle of friends, particularly for seafood.

I update this blog as and when I prepare the dishes. If you find these recipes interesting please leave your comments in comment box below each recipe. and also add to my followers group . This will encourage me to continue with my efforts !

All the recipes are listed in alphabetical order on the right hand side and sorted by labels on the left side

Thursday, October 18, 2012

Green Peas Coconut Curry | Konkani

Method -
1 cup green peas
1 boiled potato cubes
6 to 8 teppal (triphala)
1 medium size cup grated coconut
1 tbspn red chillipowder (if spicy chilli powder use only 1 tspn)
1/2 tspn tamarind paste
Grind coconut with chillipowder +tamarind in to smooth paste
Before removing the masala add the tepals and grind till the tepals r crushed
Cook the peas in sufficient water
Add cooked potatoe cubes ( raw potatoe cubes can be added while cooking the peas
Add salt to taste

Add the masala and water according to your consistency
Simmer for few minutes
Add 1 tbspn coconut oil . Relish with rice .
In place of teppal, asofoetida(hing) powder can be added to the masala .

Similar recipe is used to prepare dried yellow peas . Dried yellow peas should be soaked in water the previous night . Next day cook this in a pressure cooker with only one whistle or less than one whistle. Do not overcook. Follow the rest of the recipe.

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