Mangalorean Style Green Pea Curry

Ingredients

In the Mangalorean adaptation of the dish, we incorporate traditional spices like mustard seeds, curry leaves, and red chili powder to infuse the curry with a distinct South Indian flavor. Additionally, we use coconut milk to create a creamy texture and tamarind to add a tangy element to the dish. These modifications give the Green Pea Curry a unique Mangalorean twist while still maintaining the essence of the original Norwegian recipe. We alse have the original recipe for Grønn ertestuing, so you can check it out.

• 2 cups (400g) green peas 2 cups (400g) green peas
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 onion, finely chopped 1 onion, finely chopped
• 2 green chilies, slit lengthwise 2 green chilies, slit lengthwise
• 1 sprig curry leaves 1 sprig curry leaves
• 1 teaspoon ginger-garlic paste 1 teaspoon ginger-garlic paste
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• Salt to taste Salt to taste
• Fresh cilantro leaves for garnish Fresh cilantro leaves for garnish

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 12g, 9g
• Carbohydrates (total, sugars): 24g, 6g
• Protein: 5g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Heat vegetable oil in a pan over medium heat. Add mustard seeds and let them splutter.
2. 2.
   Add chopped onions, green chilies, and curry leaves. Sauté until the onions turn golden brown.
3. 3.
   Add ginger-garlic paste and sauté for a minute until fragrant.
4. 4.
   Add turmeric powder and red chili powder. Mix well.
5. 5.
   Add green peas and cook for 2-3 minutes.
6. 6.
   Pour in coconut milk and tamarind paste. Stir well to combine.
7. 7.
   Season with salt and simmer for 10-15 minutes until the peas are tender and the flavors are well blended.
8. 8.
   Garnish with fresh cilantro leaves.
9. 9.
   Serve hot with steamed rice or Indian breads.

Treat your ingredients with care...

• Coconut milk — Shake the can well before using to ensure the cream and water are well mixed.
• Tamarind paste — Soak tamarind pulp in warm water for 10 minutes, then strain and use the paste.

Tips & Tricks

• For a spicier curry, increase the amount of red chili powder or add a finely chopped green chili.
• Adjust the consistency of the curry by adding more or less coconut milk as desired.
• To enhance the flavor, roast the mustard seeds before adding them to the dish.
• Serve the Green Pea Curry with a side of crispy papadums for added texture.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop further.

Serving advice

Serve the Mangalorean Style Green Pea Curry hot with steamed rice or any Indian bread of your choice. Garnish with fresh cilantro leaves for a pop of color and added freshness.

Presentation advice

Present the Green Pea Curry in a traditional Mangalorean-style serving dish, accompanied by a bowl of steamed rice. Sprinkle some roasted mustard seeds on top for an attractive garnish.