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–+ servings

Pacha pattani Sundal

Peas stirfry with aromatic coconut, a grain-free, nut-free, vegan, protein-rich recipe under 15 minutes.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 people

Equipment

  • wok

Ingredients
  

  • 1 tsp coconut oil use oilive oil if you do not like the flavur of coconut oil.
  • 1/4 tsp mustard seeds
  • 1/4 tsp fresh ginger root grated
  • 1/4 cup grated coconut Use desicatted coconut if you desire
  • 1 inch lemongrass use the tender root part
  • 2 cups frozen peas
  • salt to taste
  • 1/4 tsp tumeric powder

Instructions
 

  • Into a Wok add the coconut oil followed by the mustard seeds.
  • Lower the heat, as the mustard seeds, sizzle and splutter add the ginger and grated coconut.
  • Pound the lemongrass root a with the back of your knife and add that as well to the coconut mix.
  • Add turmeric powder, green chillies and salt and mix well.
  • To this mix add the frozen peas and stir well.
  • Add 2 tbsp of water and cover and cook for 2-3 minutes.
  • Stir well till the peas are tender.
  • Remove from heat and the sundal is ready to be served.

Notes

If using desiccated coconut you will need a bit more water. So add 5-6 tbsp for the coconut to absorb and soften as well.
Tried this recipe?Let us know how it was!