Green Peas Curry Recipe – Authentic Kerala Style with Coconut Milk

Last Updated on 2 months by Neha Deshmukh

Green Peas Curry Recipe – Authentic Kerala Style with Coconut Milk

Hey everyone! If you’re anything like me, you’re always on the lookout for comforting, flavorful dishes that transport you straight to a cozy kitchen. This Green Peas Curry, or Pattani Curry as it’s known in Kerala, is exactly that. I first made this when I was craving the flavors of home, and it instantly became a family favorite. It’s a beautiful blend of fragrant spices, creamy coconut milk, and tender green peas – a true taste of Kerala!

Why You’ll Love This Recipe

This isn’t just any green peas curry. It’s a deeply flavorful, aromatic dish that’s surprisingly easy to make. The combination of spices is what really sets it apart, giving it that authentic Kerala touch. Plus, it’s a fantastic way to enjoy fresh (or dried!) green peas. You’ll love how the coconut milk balances the spices, creating a rich and satisfying curry that’s perfect with rice, roti, or even a flaky parotta.

Ingredients

Here’s what you’ll need to create this Kerala masterpiece:

• 1 cup dried green peas
• 2 tablespoons grapeseed oil (plus 1 tablespoon)
• 1 red onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon grated ginger
• 3 Thai green chillies
• 7-8 curry leaves
• 1 teaspoon turmeric powder
• 1 teaspoon cayenne / red chili powder
• 1 teaspoon cumin powder
• 1 teaspoon powdered fennel
• 2 tomatoes, chopped
• 1 cup coconut milk
• Salt to taste
• Minced cilantro, for garnish

Ingredient Notes

Let’s talk ingredients! A few things make this recipe special:

• Grapeseed Oil: I love using grapeseed oil for its neutral flavor and high smoke point. It lets the spices really shine. You can substitute with coconut oil or vegetable oil if needed.
• Thai Green Chillies: These pack a punch! Feel free to adjust the quantity based on your spice preference. They add a lovely fresh heat that’s characteristic of Kerala cuisine.
• Fennel Powder: This is key to that authentic Kerala flavor. It adds a subtle sweetness and aroma that you won’t find in other curries. Don’t skip it!
• Green Peas: Traditionally, Kerala-style Pattani Curry uses a specific variety of green peas called Pattani Payar. These are smaller and slightly sweeter. If you can find them, fantastic! Otherwise, regular garden peas work beautifully.
• Coconut Milk: Full-fat coconut milk is best for richness, but you can use light coconut milk to reduce the calorie count.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak your dried green peas in water overnight, or for at least 3-4 hours. This helps them cook evenly. Drain them and then pressure cook with enough water to cover them until they’re nice and tender.
2. Now, let’s make the base. Heat 1 tablespoon of grapeseed oil in a pan. Add the chopped onion, minced garlic, grated ginger, and green chillies. Sauté until everything is softened and fragrant – about 5-7 minutes. Let this cool down, then blend it into a smooth paste with a little water.
3. In a deep pan, heat the remaining 2 tablespoons of grapeseed oil. Add the curry leaves and let them sizzle for a few seconds. Then, add the blended paste and stir well.
4. Add the turmeric powder, cayenne powder, cumin powder, and fennel powder. Cook for 2-3 minutes, stirring constantly, until the spices release their aroma. This is where the magic happens!
5. Next, add the chopped tomatoes and salt. Cook until the tomatoes soften and break down, integrating into the spice mixture.
6. Finally, pour in the coconut milk and add the cooked green peas (don’t forget to reserve about 1 cup of the cooking water – you might need it to adjust the consistency!). Simmer everything together until the curry thickens to your liking. If it’s too thick, add a little of the reserved pea water.
7. Garnish with fresh minced cilantro and serve hot!

Expert Tips

• Don’t be afraid to adjust the spices to your taste.
• If you’re using a blender, add a little water to help create a smooth paste.
• Keep stirring while cooking the spices to prevent them from burning.
• A pinch of sugar can balance the flavors beautifully.

Variations

• My Mom’s Version: My mom always adds a small piece of tamarind pulp to the curry for a slight tang. It’s delicious!
• With Potatoes: Add diced potatoes along with the tomatoes for a heartier curry.
• Spicy Kick: For extra heat, add a pinch of black pepper along with the cayenne powder.

Vegan Adaptation

This recipe is naturally vegan! Just ensure your coconut milk is plant-based.

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment

• Mild: Reduce the cayenne powder to ½ teaspoon and remove the green chillies.
• Medium: Use the recipe as written.
• Hot: Add an extra green chilli or increase the cayenne powder to 1 ½ teaspoons.

Festival Adaptations

This curry is often made during Onam and Vishu celebrations in Kerala. It’s a wonderful addition to the traditional Onasadya feast.

Serving Suggestions

Serve this Green Peas Curry hot with:

• Porottas (layered flatbread)
• Chapatis (whole wheat flatbread)
• Idiappams (string hoppers)
• Steamed rice

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What is the best way to soak and cook dried green peas for this curry?

Soaking overnight is ideal, but 3-4 hours works too. Pressure cooking is the fastest way to cook them, but you can also boil them until tender.

Can I use frozen green peas instead of dried? If so, how will it affect the cooking time?

Yes, you can! Use about 1 cup of frozen peas and add them during the last 5-7 minutes of cooking. They don’t need to be cooked for long.

What is the significance of fennel powder in Kerala-style curries?

Fennel powder adds a unique sweetness and aroma that’s characteristic of Kerala cuisine. It’s a key ingredient in many traditional dishes.

Can I adjust the amount of green chilies to control the spice level?

Absolutely! Start with fewer chillies and add more to taste. You can also remove the seeds from the chillies to reduce the heat.

What are some good alternatives to grapeseed oil for this recipe?

Coconut oil, vegetable oil, or sunflower oil all work well.

How can I make this curry ahead of time?

You can make the curry a day or two in advance. The flavors will actually develop even more! Just store it in the refrigerator and reheat before serving.

Enjoy this little piece of Kerala in your kitchen! Let me know how it turns out in the comments below. Happy cooking!