Skip to main content

Green Peas Egg Curry




Green Peas Egg Curry

A Simple and breezy curry for appam or chapatis. Both egg and green peas forms an awesome combo.This is a typical Kerala style curry which is a good side dish for appam. It is a flavorful, mild, creamy and tangy sauce with coconut milk and tomato puree. Usually it is made with dried green peas which you have to soak overnight. But here I have used frozen ones.



Ingredients
Frozen green peas- 1 1/2 cup
Hard boiled eggs- 3
Onion- 1 medium
Tomato puree- 1/2 cup
Ginger garlic paste- 11/2 tsp
Coconut milk thick-3/4 cup
Chilly powder- 1 tsp
Coriander powder- 1 1/2 tsp
Turmeric powder- 1/4 tsp
Garam masala- 1/2 tsp
Meat masala- 1/2 tsp
Coriander leaves


Heat oil in a pan and saute onions till golden brown. Add ginger garlic paste and turmeric powder and saute for a minute. Add  tomato puree(  you can add chopped tomatoes too) and salt and saute till oil separates. Add frozen green peas, chilly powder,coriander powder and  masala. Close lid and allow to cook. Add coconut milk and boiled eggs and allow to simmer. Finally add chopped coriander leaves. Serve warm with appam/ parottas or pathiri.

Try this..
Hope you will all enjoy

Comments

  1. Looks bright and tempting....love it with appam..

    ReplyDelete
  2. What a superb lovely combo,just loved it!!

    ReplyDelete
  3. This curry looks so beautiful! Love the colour combination and the flavours too

    ReplyDelete
  4. looks super delicious..nice combo..

    ReplyDelete
  5. very colourful and temptg dear...love the pics

    ReplyDelete
  6. Mutta with peas looks delicious.

    ReplyDelete
  7. very colorful and tempt g dear...

    ReplyDelete
  8. Looks delicious .... never thought of adding peas to egg curry. Will try this next time : )

    ReplyDelete
  9. Love that curry... great one...

    ReplyDelete
  10. I am not much of an egg eater, but this looks really yummy dear!

    ReplyDelete
  11. love the color looks so creay and rich..

    ReplyDelete
  12. Nice combo n looks so gud ...wow

    ReplyDelete
  13. what a superb looking egg gravy !! would love to have this with rice

    Deepa
    Hamaree Rasoi

    ReplyDelete
  14. I am yet to add peas to an egg curry.. looks good from what I see.

    ReplyDelete
  15. Wow! Beautiful curry! Looks tempting and awesome!

    ReplyDelete
  16. ah one of these days i'm going to try this out exactly and be back with the report!!

    thnx!

    i'm adding your recipe and image to my new recipe organizer! credit all yours!

    ReplyDelete
  17. delicious egg curry !!!great combo of eggs and peas.

    ReplyDelete
  18. awesome clicks Suja. Bookmarked.

    ReplyDelete
  19. Egg with green peas sounds like a very nice idea...delicious looking curry apt for rice and rotis

    ReplyDelete
  20. Delicious and tempting curry.

    ReplyDelete
  21. Lovely egg curry .. pictures are inviting.

    Vardhini
    VardhinisKitchen

    ReplyDelete
  22. Egg curry with peas is a lovely combo. Looks delicious and spicy.

    ReplyDelete
  23. Sounds very interesting ... nice combination! Delicious curry!!!

    ReplyDelete
  24. Wow!! never thought of making like this.. thanks for sharing.

    Sunanda's Kitchen

    ReplyDelete
  25. Simply inviting and delicious curry,mouthwatering here..

    ReplyDelete
  26. Loved the simplicity of the recipe..must have tasted grt... looks delicious!

    ReplyDelete
  27. O yea, this would taste brilliant with appam - YUM!!

    ReplyDelete
  28. Love it. I love this combo. I made Egg-peas curry once and it was a big hit. Looking delicious :)

    ReplyDelete
  29. wow..excellent combo dear but I never tried this combo...and the clicks are telling me that this curry is absolutely Delicious...

    ReplyDelete
  30. Innovative try. Yummy and inviting. Love it.

    Hamsamalini Chandrasekaran,
    http://indianyummykitchen.blogspot.com

    ReplyDelete
  31. Lovely egg and peas curry, suja! Must be a hit with roti!

    ReplyDelete
  32. I love this combo...Looks yummy!!!

    ReplyDelete
  33. tempting recipe.....grt vth appam......

    ReplyDelete
  34. Wow..the curry is rich and fabulous with peas.Perfect for appam & parotta.

    ReplyDelete
  35. Finger licking curry..Love the addition of eggs in there..

    ReplyDelete
  36. Egg curry looks spicy and creamy. Fingerlicking curry....

    ReplyDelete
  37. Hi, I read ur recipe, looks yum and easy to cook.
    I have a question, will this taste like the one served in the hotels in Kerala? I have never tasted this before, but my husband likes that peas and egg curry with appam. Just curious to know and make it sure whether this is that one. Please reply.. Thank U! Nasifa

    ReplyDelete
  38. Hi Nasifa,thanks for stopping by and so glad that you liked this recipe..This is a simple home style recipe which my mom taught me and it is delicious and perfect with appam.

    In hotels I think they use dry peas and soak it over night. This one I tried with frozen peas.

    There is also one more recipe which my mom makes with frozen peas and egg. If you have left over chicken curry gravy you can add a little of that too,all the rest is the same as the recipe above. It also tastes very yummy....if you like try that too some other time..

    Pls try the recipe,hope you will like it.
    Have a nice day :)

    ReplyDelete
    Replies
    1. Hi Suja,
      Thank u so much for ur reply. I will try this recipe tonight, God willing.

      Thank u once again,
      May God bless you!

      Delete

Post a Comment

Related Posts Plugin for WordPress, Blogger...

Popular posts from this blog

Stuffed Pomfret With Green Masala- A Guest Post at Cooking-Varieties

I am extremely delighted and honored to be a guest at Wan's Cooking Varieties. When she asked me for a guest post I was so excited.She is one of my favorite foodie friends .She is very warm and friendly person and I love her blog. There is always a healthy edge in her cooking which is really inspiring.It has beautiful write-ups about food, health benefits and healthy eating habits.She has always shown genuine appreciation for other culture and culinary traditions. I am honored to be in your esteemed space.

Thanks Wan for this opportunity.




Recipe is  pomfret stuffed with a green masala and prawns filling...Hop over to Wan's place for the recipe..



Wan sent me this card with beautiful bouquet of roses,this made my day  :)
so sweet of you Wan..really appreciate this:)


Once again thanks Wan for this opportunity
Hope you will all enjoy..
Have a great day!

Suja

Kerala Chicken Roast

Spicy Kerala Chicken Roast is another nadan recipe and a family favorite. It is a dry version and is great accompaniment with rice, chapathi or fried rice.The chicken in this recipe is usually deep fried or shallow fried, (some times whole stuffed chicken ) and then coated with the masala. Here I have shallow fried the chicken.It  tasted delicious with fried rice. Give this recipe a try...



Ingredients
1)Chicken - 1 lb
 Chilly powder -1 1/2
Turmeric powder-1/2 tsp
Powdered Garam masala-
(Two tsp of fennel powder, 5-6 cloves,2 inch stick
cinnamon, a small piece of nutmeg, 2 cardamon )
Vinegar- 1 1/2 tsp
Salt to taste

For the Masala
Thinly sliced Onion- 2 medium
Thinly sliced ginger- 3-4 tsp
Thinly sliced garlic- 3-4 tsp
Chopped green chilly- 2
( I used 2 Jalapeno pepper instead of green chilly)
Coriander powder- 3/4 tsp
Chilly powder- 1/2 tsp(optional)
Turmeric powder- a pinch
Meat  Masala- 1 tsp
Curry leaves
Pepper powder- 1/2 tsp
oil



Dry roast the ingredients under garam masala …

Nadan Mutton Curry

Nadan Mutton curry
If you wish for some spicy non vegetarian recipes here is one to relish on...nadan mutton curry made with authentic Kerala spices. What makes this dish flavorful and inviting is the flavor of fresh ground masala, coconut oil and the fresh taste of curry leaves.In this recipe I have also added  mint. I love adding fried mint in my home made mutton curry just like my mom( but it is optional). It is spicy and delicious and is a great combo with rice, ghee rice or appam


Ingredients

Mutton - 1 kg
Shallots sliced- 2 cups
Onion- 1 small
Coconut slices- a few
Green chilly-5-6
Ginger and garlic minced- 4-5 tsp
Chilly powder- 1 1/2 tsp
Coriander powder- 3 tsp
Turmeric powder- 1/2 tsp
Garam Masala- 1 1/3 tsp
Fennel powder- 1/2 tsp
pepper powder- 1/2 tsp
clove - 2
cinnamon stick- 1 small
Curry leaves- 1 spring
Mint leaves-a few
oil 
salt to taste




Cut mutton pieces into small cubes and marinate with pepper powder,salt, turmeric powder, fennel powder and a few curry leaves and set aside for h…

Stuffed Squid

Stuffed Squid
Squid is a unique and yummy sea food delicacy that can be prepared in a variety of ways. Squid rings or fried calamari's is a the most popular and is a great appetizer. Squid is staple in many seafood restaurants. It is also popular street food in several south Asian countries.Squid is enjoyed in the coastal belt of south India especially in Kerala and Tamilnadu.In Kerala squid is known as koonthal or Kanava.

Squid is one of my favorite sea foods-roast squid, deep fried,stir fried or squid curry-I love them all.Squid has a mild flavor and gentle sweetness and marries well to any flavor and taste of your choice. Squid can be stuffed before roasting or frying,its tubular body called mantle is great for stuffing. You can get creative with the stuffing- use prawns,fish,pork, cheese, bread crumbs,olives,rice or anything of your choice.

Today's recipe is a stuffed squid with spicy prawn filling.The dish is inspired by a similar preparation from the book Classic H…

Kerala Fish Curry ( Mulaku Curry)

Kerala's Red Fish Curry or the Mulaku Charu is hot and spicy fish curry. Its rich color is from Kashmiri chilly powder which is less spicy when compared to regular chilly powder.

Fish curry and rice or fish curry and kappa pukku is the absolute comfort food for every malayali. The state is blessed  with long coast line, backwaters and lake and Keralites are great fish eaters. Red fish curry tastes awesome and you can find this type of fish curry everywhere-in  homes, restaurants,toddy shops or boat houses for tourists. Even though this curry is staple for the malayalis, you will still find a lot of regional variation to this recipe. Each region and each home has its own adaption of fish curry.

The tamarind used in this recipe is Kudampuli/ Gambooge/Malabar tamarind. You can find this in abundance in Central and North Kerala. This souring agent has lots of medicinal value and helps aid digestion.
Malayalis love adding coconut to every dish, but this curry is an exception. But it…

Nadan Vaala Meen Curry/BeltFish Curry

Nadan Vaala Meen Curry
This is a nadan style fish curry. It is my grandmothers recipe. When ever she gets vaala meen/ribbon fish/belt fish she makes a similar curry . This is a varutharacha meen curry/roasted coconut gravy. You can also make it without roasting the masala. But the roasting gives a distinct aroma and enhances the taste of the curry. You can add regular tamarind as souring agent or fish tamarind/kudampuli. Try this you will surely love it.

Ingredients Vaala meen- 1 kg
Pearl onion- 2 cup (roughly chopped)
Dry Kashmiri red chilly-12-15
Coconut grated- 1 cup
Thondan mulaku/banana peppers-2
Ginger- 1/2 inch thick
Muringakka/drumstick- 10-12 pieces
Kudampuli/Malabar Tamarind- 3 pieces
(or tamarind lemon sized ball)
Turmeric powder-a pinch
Mustard- 1/2 tsp
Fenugreek seeds- 1/3 tsp
Curry leaves- 1 spring
oil and salt to taste



Clean the fish, sprinkle salt on a broad and a rub the fish  with salt. Rinse and cut into small pieces. Soak kudam puli/ Malabar tamarind in 1/2 cup wa…

Neipayasam/Sharkara payasam

Neipayasam/Sharkara payasam
Today's recipe is a sure treat for all those who love payasam. This payasam tastes divine and no wonder it is made as neivedhyam in temples. In temples it is called kadum payasam because it is very sweet. We make  Sharkara payasam or neipayasam at home on special occasions. This is a flavorful and rich payasam made with rice, ghee and jaggery/molasses. It has thicker consistency than the normal payasam. Try this you will surely love it.


Ingredients
Raw rice/payasam rice- 1 cup
Jaggery syrup - 1 1/2 cup
Water- 3 cup
Ghee- 1/3 cup
Grated coconut- 3/4 cup
Cardamon powder- 1/2 tsp
Ginger powder- 1/2 tsp
Cashew nuts and raisins- 1/4 cup


Wash the rice and strain.Cook this rice in a pot with 3 cups of water. You can also pressure cook the rice.
Meanwhile powder jaggery and bring it to a boil with 2 cups of water. Strain to take out the impurities. Transfer into a heavy bottom pan and simmer till the jaggery becomes thick syrup.
(Note I took around 350 gram jag…