Green peas and tender cashew usli is a tasty combination, and when its paired with hot piping pooris, its makes it even more worthwhile. Growing up, my bapma and amma used to make this usli when shelled green peas was available in abundance, and they also added few cashew pieces which made it even more tasty! The sweetness from the tender peas, and the wholesome cashews along with a hint of spiciness makes it a perfect combo with hot pooris. You can also have this along side chapathi/rotis. In this recipe, I used the dried cashews with skin on that I got from India. This has to be soaked in hot water for sometime, or if you have microwave, it can cooked in be microwaved for 3 or 4 minutes, and then when its easy enough to handle, peel the skin off, and then add it into the saucepan. You can use the dried ones, too, but it will need to pre-cooked so the texture is a bit soft.
Below is the recipe:
Ingredients:
2 cups Frozen green peas or fresh peas
3/4 cup tender cashews, peeled and cooked
2 green chillies slit
1 red chilli (torn into pieces)
½ tsp mustard seeds
2 tsp cooking oil
5 curry leaves torn into pieces
¼ tsp asafoetida/hing
2 tbsp coconut gratings
Salt to taste
2 tsp Jaggery/brown sugar
Method:
1.In a microwave safe bowl, add the tender cashews with enough water and heat for about 4 minutes or so. When done, remove and set aside, and then when its cooled, peel off the skin and wash well.
2.In a sauce pan, add the frozen peas and sufficient water and cook until done. Add the slit green chillies, too.
3.When the peas are cooked, add the cooked cashews, coconut gratings, salt and brown sugar and mix well; cover and cook further for about 2 minutes. The usli must be soupy, so add water as necessary. Switch off the heat.
4.Then, take a small pan and heat oil. When hot, add mustard, seeds and when they start to sputter, add curry leaves, asafoetida and few tron red chili pieces and add it to the cooked peas, and combine well and cover. Server hot with Pooris.
You can find the recipe for Poori here
.
Comments