This is my son's most favourite amchi dish prepared by me. We use little jeera while grinding masala in this dish. And please don't use fresh/frozen green peas, use only green peas soaked in water at least for 8 hrs or you can soak green peas in hot water for 5 hrs. You can use potato/Chinese potato/raw jack fruit/bread fruit instead of yam here.
INGREDIENTS:-
green peas - 1 cup
yam, cubed - 15 pieces
salt to taste
Ground to a fine paste:-
coconut, grated - 1 cup
red chilly - 6
jeera/cumin seeds - 1/2 tsp
tamarind - big chana size
turmeric pow - 1/4 tsp
For tempering:-
curry leaves - 4-5 strands
mustard seeds - 1/2 tsp
oil - 2 tsp
METHOD:-
1. Soak green peas in water previous night. Next day pressure cook soaked green peas+cubed yam pieces for 2 whistles & keep it aside.
2. Grind all ingredients mentioned under "ground to a smooth paste" to a smooth paste.
3. Add this masala to cooked green peas & yam & add salt & mix well & bring it to a boil.
4. In a tadka pan\, heat 2tsp oil & add mustard seeds to it. When it starts splutters add curry leaves & fry for a while (till curry leaves changes its colour) & add it to the curry & close lid & switch off the stove.
5. Mix it well before serving.
6. Goes well with rice/idly/dosas.
HAPPY COOKING :))))))
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