Go Back
+ servings
Kerala Style Peas Masala Curry
Print Recipe
5 from 3 votes

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.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Side Dish
Cuisine: Indian, Kerala
Diet: Vegan
Servings: 4 servings
Calories: 245kcal


  • 2 cup Green peas I used frozen peas
  • 2 Onions chopped
  • 2 Tomatoes chopped
  • 2 cloves Garlic
  • 1 inch Ginger
  • 2 tablespoon Dhania / Coriander seeds
  • 5 Dry red chilies Adjust based on preferred spice level
  • 1 cup Coconut milk thick / first extract milk
  • 3 teaspoon Oil
  • to taste Salt


  • 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 teaspoon 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 teaspoon 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!


Expert tips to make the best curry

  • Use freshly extracted coconut milk for the best flavors. Canned coconut milk can be used.
  • Making the spice blend fresh enhances the flavor of the curry.
  • I use frozen green peas most of the times. If using fresh peas, make sure to cook them separately and then add to the curry.
  • The curry tastes best when served with hot rice or poori or roti. 


Calories: 245kcal | Carbohydrates: 22g | Protein: 7g | Fat: 16g | Saturated Fat: 11g | Sodium: 18mg | Potassium: 559mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1067IU | Vitamin C: 45mg | Calcium: 68mg | Iron: 4mg