We Provice Recipes

SUGAR SNAP PEAS PORIYAL
I bought a packet of sugar snap peas recently though I didn’t know how to cook them. We tried it in pastas…nah…it was too sweet for our taste, soups…still the same :( After all these experimentations, I still had some more left. I wanted to finish them off somehow, so I thought of making a poriyal of them maybe just like a cluster beans poriyal. I made it a little bit spicier and added some dried mint leaves to it since I didn’t have any fresh herbs at hand and actually this poriyal did taste very good with the mint flavor. I think I’ll be making sugar snap peas poriyal very often from now on…

I prepared this as a side dish with rotis and rice. This goes very well with rasam or curd rice. Our weekend lunch that day was rotis, dum aloo, sugar snap peas poriyal, onion raita, and brown rice.

INGREDIENTS:
1. Sugar snap peas, chopped finely, 1 cup.
2. Onion, medium-sized, 1.
3. Chili powder, 1 teaspoon.
4. Coriander powder, 1 teaspoon.
5. Ginger-garlic paste, 1/2 teaspoon.
6. Dried mint leaves, 1 teaspoon.
7. Mustard seeds, ¼ teaspoon.
8. Ural dhal, ½ teaspoon.
9. Salt as per taste.

PREPARATION:
Wash the sugar snap peas well. Cut off the pointed ends and chop them into small pieces. Dice the onion finely. Heat some oil in a pan and when the oil turns hot, add the mustard seeds and let it splutter. Then add the urad dhal and fry it for a few seconds until it turns golden brown. Add the diced onion and sauté for a few minutes until the onion turns soft. Then add the sugar snap peas, garlic paste, chili powder, coriander powder, mint leaves, and salt and mix everything well. Cook closed under low flame for 5-10 minutes until the peas are cooked. Serve hot with rice or rotis.