Ingredients

• Idiyappam with Green peas curry – A tasty curry, goes well
• with Idiyappam (string hoppers)
• 100 ml / ½ cup / 4 oz (Indian standard measuring cup) dried
• green peas
• In a bowl, wash and soak green peas with 300 ml water. In a
• pressure cooker, boil soaked green peas (along with water in which it’s soaked) and ½ teaspoon
• salt. Final water level should be ½ - inch level above green peas in pressure
• cooker. Close the pressure cooker lid and cook until 2 quick whistles. Switch
• off the cooker and allow to cool naturally. Open the lid and check whether it’s
• cooked. If it’s not cooked and water level is reduced, add ¼ cup water and cook
• again for 1 whistle. Normally green peas will cook very fast and more than 3
• whistles will overcook green peas.
• Ingredients
• 6 tablespoon grated coconut
• ½ teaspoon red chilli powder or 4 dried red chillies
• ½ level teaspoon thick tamarind paste
• Make a smooth paste
• of above ingredients in a small mixer bowl. Keep aside.
• ½ teaspoon homemade meat masala powder or garam masala powder
• In a pan / karahi, heat oil on a medium heat. Add thinly
• sliced onions and fry till golden color on a medium heat.
• Add curry leaves and fry well for 1 minute.
• Add boiled green peas, coconut paste, adjust salt to taste,
• extra 50 - 75 ml water and ½ teaspoon
• garam masala powder. Mix all the ingredients well. Cover with a tight lid and
• cook on a medium to low heat for 10 minutes.
• Serve with idiyappam / appam / chapati ..
• Homemade Kerala Meat Masala powder (Recipe from Kuttanadan
• Ruchikal by Ashok and Meril)
• 3 tablespoon fennel seeds (perumjeerakam)
• 2 teaspoon cardamom (elakka) seeds from 18 cardamom, do not
• use skin
• 2 teaspoon cloves (grambu)
• 2 teaspoon or 4 small size star anise (thakkolam)
• 2 cinnamon sticks (karuvappata)
• 2 teaspoon khus khus (poppy seeds)
• Please select good quality spices. Gently wipe cinnamon
• sticks with a soft dry towel.
• Heat iron karahi /
• pan on a medium heat. Reduce the heat to
• low and gently dry roast above spices
• until light fragrant (approximate time 8 - 10 minutes on a medium to low heat).
• Keep aside to cool for half an hour.
• Transfer dry roasted ingredients into a small mixer bowl and make a fine powder and
• then sieve it through a fine sieve (now the net weight is 45 g). Store it in an
• airtight container (or in Tupperware dry storage box). ½ teaspoon meat masala
• powder required for egg curry and
• mushroom (2 servings, 2 boiled eggs or 200 g mushroom) and 1 teaspoon meat
• masala powder required for 500 g
• chicken / mutton preparation (for

Summary