Mint Curd Peas Gravy II | Pudina Thayir Pattani Gravy || | புதினா தயிர் பட்டாணி கிரேவி

Ingredients :

Dried Green Peas - 1 cup (soaked overnight) Curd - 1/2 cup (beaten) Cashew-nut - 1/4 cup (blanched, paste) Onion - 1 no Cinnamon Stick - 2 no (2" long) Cloves - 3 no Cardamom - 3 pods Turmeric Powder - 1/4 tsp Butter / Oil - 1 tbsp + 1 tsp Water - 1 cup + 1/2 cup Salt to Taste. To Grind In To Paste : Fennel Seeds - 1 tsp Ginger - 1" Garlic - 6 cloves Green Chili - 3 no Mint Leaves - 1 cup

Method :

Pressure cook soaked peas for 1 whistle and 3min in simmer with 1 cup of water, little salt and turmeric powder. When all the steam has escaped open pressure cooker and keep aside.

To make mint paste, heat oil in a kadai, roast fennel seeds, add ginger, garlic and green chili, saute for few seconds. Add mint leaves and stir well until shrinks. Allow to cool completely. Grind into fine paste and keep aside.

Steps To Make Mint Curd Peas Gravy : Heat butter / oil in a kadai, roast cinnamon stick, cloves and cardamom, add oinion and saute til light golden brown colour. Add ground mint paste and mix well. Add cashew-nut paste and mix well.

Add water (1 cup) and required salt, bring to boil. Add boiled green peas and cook for 5min or until raw smell leaves. Add beaten curd, mix well and remove from flame immediately. Ready to serve.

Serving Suggestion : Serve hot with Avocado Poori / Puri or Avocado Chapathi.