Nadan Green Peas Curry | Pacha Pattani Curry | Kerala Style Green Peas Masala

Green peas curry(Kerala style) is a delicious vegetarian accompaniment served with appams.My family loves this curry with paaalappam(yeast free) lot.You can even serve chapathis with this curry,tastes good.Usually,dried green peas is used for making this curry but mature firm frozen green peas also works good in making this curry.The coconut milk adds flavor,consistency and taste to the curry.You may have wondered the reason behind a few crispy laced ones and other soft,we have a mixed response in terms of cripsy laces of paalappams in my family.And so tend to make both crispy and soft ones.Do give it a try !!

Check out -Wheat paalappam, Kallappam

Preparation time~15 minutes
Cooking time~ 25-30 minutes
Serves ~7-8 
Ingredients
green peas 1.5 cup
sweet onion 1 medium sized
ginger chopped fine 1.5 tsp
garlic chopped fine 1.5 tsp
tomato 1/2 chopped
turmeric powder 1/4 tsp+ 1/4 tsp
chilly powder 1/2 tsp
green chillies vertical slit 1
coriander powder 1tsp
garam masala 1/4 tsp
coconut milk thin 1.5- 2 cups
*coconut milk thick 1/4 cup
curry leaves a sprig
oil 2tbsp

Method

• Thaw the green peas and pressure cook for 2 whistles by adding water,salt and 1/4 tsp turmeric powder. OR Soak the dried green peas(1 cup) overnight and then pressure cook for 3 whistles with water,turmeric powder and salt.
• Heat oil in a pan and add the ginger and garlic.Saute for a minute and then add sliced onion along with green chillies and curry leaves.Saute until onion turns translucent.Add in the tomato,and cook until mushy.Add spice powders on low flame and saute until a nice aroma sweeps.

• Add the cooked green peas with remaining water,add the thin coconut milk(add 1. cups of milk and see if the gravy is not very watery,in that case stop and don't add upto 2 cups.Else go ahead and add 2 cups,this totally depends on the amount of water left out after cooking green peas with thin coconut milk).Adjust salt if required.
  
• Cover and simmer on low medium flame for 5-7 minutes until the peas gets a good spice blend,the tomatoes gets fully cooked and the gravy thickens slightly.
• Add the thick coconut milk by reducing flame and when one or two bubbles starts to appear,switch off flame.Enjoy with paalappam or chapathis !!

NOTES
* I have used frozen green peas that we get in Indian stores.The ones in American stores may not suit good for making this curry as they are very soft and sweet compared to these firm matured ones.
* Ideally,dried green peas is used for making this curry.Soak the dried green peas(1 cup) overnight and then pressure cook for 3 whistles with water,turmeric powder and salt.
* I added only 2tbsp of thick coconut milk as I used canned one and that is generally thicker.
* The gravy is not very thick,if you wish to have that then either add a mashed potato or cashew powder or almond powder or cook the peas(dried) slightly longer so that some of them gets mashed(with frozen peas you can't have the mashed effect).

For more traditional kerala breakfast recipes and accompaniments,click here.