Pattani Masala


1/2 kg shelled fresh peas or 1/4 kg dried peas
1 large onion, chopped
2 tomatoes, chopped
2 tbsp chopped coriander
1/2 tbsp turmeric powder
salt to taste

Fry in 1 tsp oil and grind to paste
1 1/2 tsp coriander seeds
1 tsp cumin seeds
1 tsp bengal gram dal
2-3 red chillies
1/2 tsp poppy seeds

10 small madras onions
4 cloves garlic
1 1/2 tbsp coconut gratings

2 tbsp oil (refined)
1/2 tsp mustard seeds
2 bay leaves
1-2 green chillies, slit

1. If you are using dried peas, soak overnight. Next day, cook the peas in a pressure cooker, adding salt, set aside. If you are using fresh peas, cook direct adding some salt.
2. Heat oil, add seasonings and when chillies are done, add onions and turmeric powder. Fry till the onions are brown.
3. Add ground masala, saute lightly, add chopped tomatoes, continue to fry till oil surfaces.
4. Now add cooked peas, some water if necessary and allow all of it to simmer till blended. Add coriander leaves, mix thoroughly, remove from fire.

Serve with rice, puris or chapatis.

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