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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
Course sidedish, Snacks, Soups and salad, Traditional
Cuisine Autumn, diabetic friendly, Fusion, gluten free, Indian, One pot, South indian, Spring, Summer, Vegan, Vegetarian, Winter
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.
Keyword beans and legumes, Indian vegetarian dinner
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