Halwai July 23, 2018


• 1/2 kg – dry white peas
• 1 medium size – Mango
• 1/2 – freshly halved Coconut
• 1 tsp – salt
• 2 tsp – cooking oil
• 1/4 tsp – Mustard Seeds
• 1 tsp – split black gram dal
• 3 – Green chillies
• 1 pinch – Turmeric powder
• 1 pinch – Asafoetida
• Curry leaves, a few
• Fresh coriander leaves, a few


  1. Soak the peas overnight, throw away the water the next day and pressure cook with very little water.
  2. Wash the mango, cut into long strips and mince evenly into tiny pieces.
  3. Slide a sharp knife in between the shell and the kernel of the coconut, loosen it and bring it out of the shell.
  4. Cut the coconut into thin strips and then into tiny pieces similar to the mango pieces.
  5. Mince green chillies and chop the coriander leaves.
  6. Heat the oil in a kadai and add mustard seeds.
  7. When it splutters, add the black gram dal and roast till it turns golden in colour.
  8. Add chopped green chillies, asafoetida and turmeric powder.
  9. Add mango pieces and saute for two minutes to bring out the flavour.
  10. Add the cooked peas and salt and stir well without mashing the peas.
  11. Turn the flame off and then add the coconut pieces and coriander leaves.
  12. Recipe courtesy: Chitra Amma’s Kitchen
  13. http://chitra-ammas-kitchen.blogspot.in/