This is a very unique green salad which is exclusively made with peas and topped with shredded carrots, raw mango and coconut. This is such a tasty and healthy snack that everyone will enjoy, even the kids who hate green peas.
This is a boardwalk special at South Indian beaches. Among the other contenders like masala corn, spiced mango and boiled peanuts, This is me and my Dad’s favorite. I remember going to the beach just to taste this. They serve this in a paper cone. It tastes great warm,room temperature or cold so it’s ideal to take as a snack for picnics.
Wondering why I call this cooked salad? We make this salad out of dried peas. It has to be soaked overnight and then cooked. You can also use fresh peas but I recommend you to blanch it in hot water so that it takes the raw green taste out of it. The best part about this is the topping. Looks so appealing right ?
Let me take you to the recipe…
- Dried green peas – 2 cups
- Green chili – 2
- Garlic – 1 clove
- Black Mustard seeds – 1 teaspoon
- Curry leaves – few
- Oil – 4 teaspoons
- Salt – 2 teaspoons
- Carrots -2 shredded
- Raw green mango – 1/2 finely diced
- Shredded coconut – 1/2 cup (fresh/ frozen)
This recipe serves 4
- Soak the dried green peas in water, overnight.
- Submerge it in lots of water so that the peas soak up nicely and fully bloom otherwise it will have wrinkles.
- Wash and drain
- Cook it in boiling water with 2 teaspoons of salt.
- Make sure it has a bite. Once cooked, drain the excess water and keep it aside.
- If you are using fresh or frozen peas, blanch it in salted boiling water, drain excess liquid.
- You can also steam it.
- If you are using a pressure cooker : Put the drained peas in a pan add salt and mix it well. Pressure cook it for 3 whistles. Do not add water to the peas it will make it mushy.
- Crush the garlic and green chilies in a food processor/ mixer or use a motor and pestle. Keep it ready.
- Now we have to do the seasoning that makes this salad very tasty.
- Add the oil in a skillet, once it’s hot add the mustard seeds and let it pop, then add the curry leaves.
- Now the crushed chili garlic paste and quickly sauté it just for a second. It should retain the green color and the aroma.
- Garlic burns quickly so do not sauté it too long, it completely ruins the taste
- Add the green peas and mix it well. Taste it, if it needs more salt you can sprinkle a tiny bit now.
- If you can’t find Indian green chili you can use finely minced jalapeño and garlic.
- If you are not a big fan of peas you can also use chickpeas or any other kind of beans to make this salad.
Switch off the stove, cover it with the lid. Keep it in the pan so that the flavors meld and the peas stay warm while we are getting the toppings ready.
Mix little bit of shredded carrots, coconut and diced mango in a bowl so that it’s easy to sprinkle on top and every bite gets the equal amount of all the ingredients.
- You can also use sliced coconut or unsweetened desiccated coconut.
Tip: Whenever I shred or dice veggies for salad I spread them in a kitchen towel or paper towel and set it aside for sometime, It helps absorb the excess water and keeps the veggies nice and crisp.
If you are having this as a side salad with your main meal. Put the warm peas in a salad plate and sprinkle the topping as garnish just before you eat.
Your warm peas salad is ready. Who could say no to this peas salad? You get protein from the peas, fiber from the topping and the 4s’s ( sweet, salty, spicy and sour) to please your taste buds. It’s very appealing and extremely appetizing.
I can’t wait to taste this, what can I say, the peas are toothsome, the chili garlic paste made this spicy and aromatic, and the topping is to die for, each bite has the crunchy mango, crisp carrot and the sweet coconut.
Oh boy ! I can’t get enough of this topping.