This is a simple tangy gravy that goes well with rice and is a dish that makes me pretty nostalgic. There is this feeling of joy when you make something and it tastes exactly the way you tasted it as a kid right? The peas in this gravy is the dry variety that was soaked and cooked. Fresh peas are normally sweet and we do not usually make gravies with it.
Potatoes and peas combo is always a big hit be it in rice, gravy or side dish. These tangy gravies last a few days in the fridge if handled properly. Also, I normally cook a big batch of legumes like peas, garbanzo, etc., and freeze them. This way I do not have to worry about soaking and cooking them right on the day I need it. This gravy goes well with rice, idli, dosai, upma, etc. Off to the recipe.
Tangy gravy with potatoes and peas.
- oil - 1 tbsp
- vadagam - 1 tsp
- onion - 1 cup - chopped
- garlic - 4 - 5 cloves
- tomatoes - 1/2 cup
- tamarind - lime size (about 2 cups tamarind water)
- potatoes - 3 medium - boiled
- peas - 1 1/2 cups - soaked and cooked peas
- water - 1/2 cup
- salt - to taste
- sambar powder - 2 - 3 tsp (adjust to taste)
- turmeric - a pinch
- curry leaves - to garnish
Heat oil and add vadagam. Next saute onion and garlic until they are done.
Add the tomatoes and saute until they become mushy. Add the rest of the ingredients and bring to a boil. Simmer for 15 - 20 minutes until the gravy thickens. Serve with rice, idli, etc.
Use mustard seeds instead of vadagam.
1 year ago: Roasted Red Bell Pepper Soup
2 years ago: Strawberry Salsa
3 years ago: Baba Ganoush (Eggplant Dip)
1. Heat oil and add vadagam.2. Add onion and garlic and saute until done.3. Add tomatoes.4. When tomatoes turn mushy add the rest of the ingredients.5. Bring to a boil and simmer for about 15 to 20 minutes until the gravy thickens. Serve with rice.
Tangy gravy ready.