Green peas curry is a simple dish prepared in most of the Kerala household.  Its goes well with appam, idiyappam or Kerala paratha. My personal favorite is appam. Whenever this dish is prepared at home, I make sure there is extra batter of appam to fulfill everyone’s craving.


Dry green peas—              1 cup

Onion—                              2

Tomato—                          2

Green chili—                    2

Garlic ponds—                 5

Ginger—                         ½ inch

Cumin seeds—            1 tsp

Chili powder—             1 tsp

Garam masala—         1 tsp

Turmeric powder—    ½ tsp

Salt—                            1 ¼ tsp

Oil—                              2 tbsp

Chopped coriander leaves.


Wash and soak the green peas in 2 cups of water, for six hours. Pressure cook the peas with turmeric and ¾ tsp of salt for 4 whistles. Chop the onion and tomato into small cubes. Grind green chilies, garlic and ginger into a paste. Heat oil in a pan, add the cumin seeds, when they start to crackle add the chopped onion and saute it for two minutes. Add the grounded paste and saute again for a minute. Now add the chopped tomato and give it a stir. Add the red chili powder, garam masala and remaining salt. Mix well and cook for two minutes. Add this gravy to the cooked peas, mix well. Add extra water to get the correct consistency. Cover and cook for 5 minutes. Put of the heat, Green peas curry is ready. Sprinkle coriander leaves before serving.

If you want to give it a typical Kerala flavor, add 4tbsp of coconut milk to the gravy and boil.and in the end give a  tempering of mustard seeds and curry leaves in a spoon of coconut oil.


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