Green peas masala (Kerala style) / peas masala is a tasty side dish which can be served with idiyappam, appam, porotta, dosa, rice, chapati. I must say that it tastes great with anything! Also called as green peas curry. It is made with dry green peas or pacha pattani (Malayalam name for green peas) or pachai pattani (tamil name). Hence, this curry is also called as pachai pattani masala curry. Porotta with green peas masala is a great combo.
Kerala style porotta green peas curry is a great combination for vegetarians. The addition of coconut milk gives a nice flavor to this curry.
Dried green peas suits best for making this Kerala style green peas curry. But if you don’t get it, then you can also use fresh or frozen peas, but make sure to thaw it before use.
This green peas curry will not be very thick in consistency. For a thicker consistency, you can add potatoes to it. You can also add cauliflower along with green peas or cauliflower alone to make this dish.
We all live in different regions and getting the right ingredient at the right time is not always possible. And garam masala is such an ingredient which we use in almost all our dishes. When we live in India, all these ingredients are readily available to us. We can make fresh garam masala at home or buy them readily from stores. But if you live in a geographically different region, getting these spices can be a bit difficult. Now you can buy garam masala from Raw Spice Bar in small packets and they are specially crafted by famous chefs
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Step by step photos of how to make green peas masala (Kerala style)
1.Soak green peas overnight in water. In the morning, pressure cook green peas with 2 cups of water and salt for 3 – 4 whistles. (I have used dried peas here.) You can also use fresh or frozen peas also. In case of fresh or frozen peas, there is no need of soaking and you can pressure cook for 1 – 2 whistles. Wait till the pressure subsides.
2. Take coconut (First and semi thick ) and keep aside.
3. Meanwhile, heat oil in a pan. Splutter mustard seeds. Then add chopped onion, curry leaves, and saute till onion becomes light brownish in color.
4. Then add ginger garlic paste, green chilies and saute till the raw smell goes off.
5. Add chopped tomatoes, red chili powder, turmeric powder, coriander powder, garam masala and saute till it turns mushy and oil starts separating on the sides of the pan. If you feel that the masala might burn, then sprinkle few drops of water, mix well.
6. Add the cooked green peas along with water and bring it to boil. Once it starts boiling, reduce the flame to low, add semi thick coconut milk. Cover and cook for 5 – 6 minutes. By this time, all the ingredients get mixed well and the tomatoes will get cooked well.
7. Open the lid, mix well. Keep the flame in low and add thick coconut milk. Let it cook till one or two bubbles start appearing on top. Then turn off the flame.
8. Garnish with coriander leaves.
9. Serve green peas masala with porotta, idiyappam, chapati, or puttu.
Green peas curry recipe below
- green peas - 1 cup (200 grams)
- oil - 2 tablespoons
- mustard seeds - ½ teaspoon
- onion - 1 (large)
- curry leaves -few
- tomato - 2 (medium)
- ginger garlic paste - 1 tablespoon
- red chili powder - 1 teaspoon
- green chili - 2 (slit)
- coriander powder - 3 teaspoons
- turmeric powder - ½ teaspoon
- garam masala powder - ½ teaspoon
- thin coconut milk - 1 - ½ cups
- thick coconut milk - ¼ cup
- salt - to taste
- coriander leaves - 1 tablespoon (finely chopped)
- Soak green peas overnight, pressure cook for 3 whistles with cups of water and salt.
- In a pan, heat oil, splutter mustard seeds.
- Add curry leaves, chopped onion and saute till it becomes light brownish in color.
- Add ginger garlic paste, green chilies and saute till the raw smell goes off.
- Add chopped tomato and masala powders. Saute till tomato turns mushy and oil starts separating.
- Add cooked peas, thin coconut milk, salt. cover and simmer on low flame for 5 - 6 minutes.
- Add thick coconut milk. Keep the heat on low for 1 minute.
- Mix well, add chopped coriander leaves.
- Serve with idiyappam, puttu, porotta and chapati.