• In a small pan, heat 1 tsp oil and fry the coriander seeds and red chillies until nicely browned. Take care not to burn it and set aside to cool.
• In a larger pan, heat another tsp of oil and add the chopped onions.
• Once they brown, add the tomatoes, garlic and ginger. Saute some more until the mixture cooks up and looks mushy - about 4-5 mins.
• Remove from fire, transfer to a bowl and set aside to cool.
• In the same pan, add the peas and enough water to cover it completely.
• Add the turmeric powder and bring to boil, then lower fire to a simmer.
• Grind the roasted coriander-chilli mixture with some water (just to get it ground up nicely, doesn't need to be a super smooth paste) and add to the peas.
• Mix well and continue to cook on low flame.
• In the same mixer jar you used for the coriander-chilli mixture, grind the onion mixture to a smooth paste. Don't add water this time
• Add this paste to the peas and continue to cook for another 5 mins or until the peas are cooked and turn mushy when you apply pressure. Don't overcook them though.
• Add the coconut milk next along with salt. Mix and let it come to boil.
• As soon as it comes to boil, add the garam masala or any curry powder you like and remove from heat.

For tempering:

• Heat the coconut oil in a small pan and add the mustard seeds and curry leaves.
• When the mustard seeds start to pop, add to the cooked peas curry and mix well.
• Serve hot with chapati, roti, appam, nan, idiyappam, dosa, etc