The advantage of growing up in North India with South Indian origins is the vast cross cultural knowledge you gain. The food speaks a lot about culture and place. For example have you wondered why Punjabi cuisine is so heavy? With loads of butter on parathas, lassi and chicken Punjabi cuisine is heavy on stomach. The kind of work you do decides the kind of food you should eat. For the farmers who toiled hard in the sun this type of heavy food was required.
Taking Kerala as an example. Being coastal region you will find the cuisine seafood oriented. Also, coconut plays an important role in Kerala cuisine. The root vegetables that is cultivated here – kappa (tapioca), chena (yam), etc. have prominent and authentic dishes to their name. These dishes provide the essential fiber to the body and provided a complete meal along with the coastal dishes.
Coming to today’s recipe, it is a major hit with rotis. A quick to prepare side dish that is perfect to carry for your lunch box. This is no onion, no garlic and no ginger version.
Frozen green peas – 1 cup
Potatoes – 2 medium
Cumin Powder – 1 tsp
Coriander Powder – 1/2 tsp
Chilly Powder – 1/2 tsp
Amchur/ Dry mango Powder – 1/4 tsp
Coriander Leaves – 2 tblspn
Oil – 1 tblspn
Salt to taste
- Heat a kadai with oil.
- Once oil is hot add cubed potatoes and saute on high flame.
- Add frozen green peas ( I add it in water and drain it) and mix well.
- Keep stirring so it does not burn.
- Now add cumin, amchur, coriander and chilly powder and mix well. Add 1/2 cup of water and lower the flame. Add salt and close and cook.
- When the potatoes are cooked, cook out the extra water if any on high flame.
- Switch off the flame and garnish with coriander leaves.
Pack it in your lunch box and enjoy.