Green Peas Gasagase Palya

 

Green Peas Gasagase Palya is a unique, rich, and creamy traditional side dish from Karnataka. Unlike the popular sweet Gasagase Payasa (poppy seed kheer), this savory version pairs the natural sweetness of green peas with a beautifully textured, aromatic coconut and poppy seed paste. It is a fantastic accompaniment for chapati, poori, or hot rice. 

Ingredients 

For the Spice Paste: • Gasagase (Poppy seeds): 1.5 tbsp 

• Grated fresh coconut: ½ cup 

• Green chillies: 2 to 3 (adjust to taste) 

• Ginger: ½ inch piece 

• Garlic: 2 small cloves 

• Fried gram (Hurigadle / Putani): 1 tsp (optional, for extra body)

Main Ingredients & Tempering:

 • Green peas: 2 cups (fresh or frozen) 

• Oil: 1.5 tbsp 

• Mustard seeds: ½ tsp 

• Cumin seeds (Jeera): ½ tsp 

• Curry leaves: A sprig 

• Onion: 1 medium (finely chopped) 

• Turmeric powder: ¼ tsp 

• Salt: To taste 

• Fresh coriander leaves: For garnish 

Step-by-Step Cooking Instructions 

Step 1: Prep the Poppy Seeds 1. Dry roast the  gasagase 1.5 tbsp, in a small pan over low heat for 1–2 minutes until they turn slightly aromatic and a light cream color. Do not burn them. 

2. Soak the roasted seeds in a little warm water for 15 minutes to make grinding easier. 

Step 2: Grind the Masala Paste 1. Drain the poppy seeds and transfer them to a mixer grinder. 

2. Add the ½ cup grated coconut, 2 to 3 green chillies, ½ inch ginger,2 small cloves garlic, and optional 1 tsp fried gram. 

3. Grind with just enough water to form a completely smooth, thick paste. Set aside. 

Step 3: Cook the Palya 1. Heat oil in a kadai over medium flame. Splutter the ½ tsp mustard seeds, then add ½ tsp cumin seeds and A sprig  curry leaves. 

2. Add the chopped 1 medium onions and sauté until they turn soft and translucent. 

3. Toss in the 2 cups green peas and ¼ tsp  turmeric powder. Sauté for 2 minutes. 

4. Pour the ground gasagase-coconut paste into the pan. Mix well. 

5. Add salt and adjust the consistency with a splash of water if the mixture is too dry (it should be a thick, semi-gravy coating). 

6. Cover and simmer on low heat for 5 minutes until the raw aroma of the spices disappears and the flavors melt together. 

7. Garnish with fresh coriander leaves and turn off the heat. Serve warm!