Kerala Green Peas Curry Indian Recipe (Nadan Peas Curry Indian recipe)
Green Peas is one item which can be cooked in a variety of methods, and it tastes good, whichever way it is made. This is another Malabar (North Kerala) style Pattani (as Peas is called in Malayalam) Curry, which goes well with Appam, Dosa (try my Buckwheat Dosa), Chapathi or even rice.
I used frozen peas here, but you can use fresh or dry ones, as per convenience.
Ingredients:
Green Peas – 1.5 cups (I used frozen ones)
Onion – 2 medium (chopped)
Tomato -1 big (chopped)
Coriander powder – 1 tbsp
Fennel Powder – 1 tbsp
Green Chilli – 4 slit lengthwise
Curry Leaves – 3 sprigs
Ginger – 1.5 tsp (grated)
Garlic – 1.5 tsp (grated)
Coconut Milk – ½ cup
Salt – as needed
Turmeric -1/4 tsp
Chilli Powder – ¼ tsp
Water – as needed
Oil – 1 tbsp
Preparation Method:
1. If the Green Peas is the dry one, soak it overnight and cook it in the pressure cooker in the morning. If it is frozen, then cook it in some water. Add a pinch of salt while cooking. Once cooked keep it aside while the masala is being prepared.
2. Heat oil in a tava, and add chopped onions, ginger-garlic and green chillies. Fry them until the Onion changes to golden colour. Add a pinch of salt to speed up the process of frying onions.
3. Now, add the coriander, and fennel powders, and mix well.
4. Switch off the stove and allow the mix to cool down. Once cooled down, grind the mix in a mixer by adding a tsp of water. Make a fine paste of it.
5. Heat the tawa again, and pour the mix into it. Bring the mix to boil till the raw smell leaves.
6. Now add the tomatoes, turmeric and chilli and allow it to cook well.
7. Now add the cooked Green Peas to the tawa, and cook for 5 mins. It is not needed to cook it for more time, as it was already cooked. Make sure it turns to a thick gravy, before reducing the heat to simmer.
8. Once it is simmered, add the coconut milk, and mix it well. Leave it for 1 min, and switch the stove off.