Green Peas Curry with coconut milk

Green Pas curry


Dried green peas – 1 cup

Coconut oil – 1 tbsp

Mustard seeds – 1/2 tsp

Curry leaves – 1 sprig

Onion – 3 medium, chopped long & thin

Garlic – 2 big cloves, chopped

Ginger – a small piece, juliened

Greenchilly – 2 numbers, slit

Coriander powder – 1 tbsp (level)

Red chilly powder – 1/2 heaping tsp

Turmeric powder – 1/4 tsp

Tomato – 1/4 cup, chopped

Coconut milk powder – 1.5 heaping tbsp

Bayleaf – 2 numbers

Garam masala powder – 3/4 tsp


Soak the peas in lots of water overnight. Cook the peas adding 2 cups of water & 1 tsp of salt in your pressure cooker. Simmer for 10 minutes after the first whistle. Open the cooker & you will find that some of the peas have turned mushy while others retain their shape.

Heat the oil & splutter the mustard seeds. Add the curry leaves, onion, greenchilly, garlic & ginger. Saute till the onion turns only lightly brown. Add all the masala powders ( except garam masala) & fry on low heat for 1 minute. Stir in the chopped tomatoes & saute for just 2 minutes. You do not want to turn them mushy.

Add the cooked peas along with the stock left in the pressure cooker, bayleaf,  coconut milk powder & enough salt. Bring to a boil & cook for 10 minutes on low heat / till the gravy thickens. Remove from heat. This gravy tastes best with idiyappam, roti, paalappam & kallappam.

This entry was posted in Traditional Kerala dishes, vegetarian gravy for dinner. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s