Kerala Style Peas Masala Curry
Kerala Style Peas Masala Curry, is an aromatic, rich and Vegan subzi made with fresh green peas and coconut milk. It can be served with idli, dosai, idiyappam, appam or poori.
Servings: 4 servings
- Green peas – 2 cups I used frozen peas
- Onions chopped – 2 large
- Tomatoes chopped – 2 large
- Garlic – 2 cloves
- Ginger – 1 inch piece
- Dhania / Coriander seeds – 2 tbsp
- Dry red chilies – 4 to 5
- Coconut milk thick – 1 cup
- Oil – 3 tsp
- Salt – to taste
Heat a pan and roast the coriander seeds and red chilies until brown and aromatic. Let it cool down a bit and then grind it to a fine powder.
In a kadai or a pan, heat about a tsp of oil and add the chopped onions. Sauté till golden brown and then add the chopped tomatoes, ginger and garlic. Fry till the tomatoes are cooked and mushy. Let it cool and then grind into a paste.
Heat 2 tsp of oil in the same pan and add the ground masala paste. Let it come to a simmer and then add the red chili / coriander powder. Mix well and let the masala cook until aromatic, about 5 minutes.
Add the green peas, salt and about a cup of water and let the green peas cook until tender. If using fresh green peas, cook it separately and then use.
Once the green peas are cooked and soft, add the coconut milk. Once you add the coconut milk, reduce the flame to the lowest and let the curry come to gentle boil.
Check for the consistency of the gravy. If too thick add little water and mix well.
Kerala Style Peas Masala Curry is now ready to serve!