Soak green peas overnight or for a day.
Take soaked green peas in a pressure cooker. Add in required water and cook the green peas by making 2 whistles.
Once the pressure subsided open the lid. Add in peeled and chopped potato, 1 tsp salt and a big pinch of turmeric powder. Close the lid and cook everything together by making 2 more whistles.
Meantime take coconut, red chili, coriander seeds and cumin seeds in a mixie jar.
Grind until smooth by adding required water.
Wait until the green peas and potato are cooked. Then add in ground masala or spice paste. Also add in required water. Do not make it very thin.
Add in tamarind extract, salt and jaggery. Give a quick mix.
Bring it to rolling boil.
Top it with coriander leaves and switch off the stove.
Temper it with oil, mustard seeds, red chili and curry leaves. Optionally you can include crushed garlic for tempering. Serve it with chapathi, rotti, poori and enjoy!!