Fresh green peas, peaking in June, are ideal for enhancing Indian curries with their natural sweetness. They can also be enjoyed in salads, using both pods and peas for additional flavor. A family recipe from Mumbai, spiced green pea and coconut curry (ambat vatana rassa), can be made with kokum or tamarind for a tart flavor. It's traditionally served with buttery spiced ghee rice. The article includes a detailed recipe, emphasizing the preparation and cooking of fresh or frozen peas alongside aromatic spices.
The sweetness of fresh green peas enhances Indian curries perfectly, peaking in June. They can add freshness to salads or serve as a delightful curry.
Blanch fresh peas and stir into curries just before serving for the best flavor. Use kokum or tamarind for a tangy kick in the dish.
This Maharashtrian ambat vatana rassa features spiced green peas and coconut, showcasing a family recipe's tradition, served best with buttery spiced ghee rice.
To create a flavorsome coconut paste for the curry, soak dried chillies, then grind coriander seeds and peppercorns to bring out the spices' depth.
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