Get ready to indulge in the delightful flavors of Kerala with this mouthwatering Kerala Green Peas Masala. This vegetarian dish showcases the rich culinary heritage of Kerala, known for its vibrant spices and fresh ingredients. The combination of tender green peas and aromatic masala creates a harmonious blend of flavors that will tantalize your taste buds.
In this dish, the star ingredient, green peas, brings a touch of sweetness and texture to the masala. The vibrant green color of the peas adds visual appeal to the dish, making it even more enticing. The masala, with its carefully selected spices and ingredients, elevates the flavors to a whole new level.
To further enhance the richness and creaminess of the dish, coconut milk is added. The coconut milk not only adds a velvety texture but also imparts a subtle sweetness that complements the spices perfectly. The combination of spices and coconut milk creates a well-balanced flavor profile that is characteristic of Kerala cuisine.
Kerala Green Peas Masala pairs wonderfully with dosa, aappam, idly, chapatis, parathas, or cooked rice. The combination of the flavorful masala and the soft, delicate peas creates a satisfying and wholesome meal that is perfect for lunch or dinner.
Whether you are a fan of Kerala cuisine or looking to explore new flavors, this Kerala Green Peas Masala is a must-try. Immerse yourself in the rich spices and vibrant flavors of Kerala, and let this dish transport you to the lush landscapes and culinary delights of God’s Own Country.
Kerala Green Peas Masala: A Flavorful Vegetarian Delight
- Dried Green Peas – 1 cup
- Big Onions – 2 chopped finely
- Ginger and Garlic – 2 tsps.
- Green Chilies – 3 slit lengthwise
- Turmeric Powder – ½ tsp.
- Dhania Powder – 2 tsps.
- Fennel Seeds – 1 tsp.
- Tomato – 1 chopped finely
- Thick Coconut Milk – 1 cup
- Curry Leaves – a handful
- Coriander Leaves – a hanful finely chopped
- Oil – 3 tsps.
- Salt - as needed or 1 tsp.
- Start by washing the dried green peas and soaking them in water overnight. Drain the water and transfer the peas to a pressure cooker.
- Add 2 cups of water and salt to the pressure cooker with the peas. Close the lid and cook for 6-7 whistles on high flame. Allow the pressure to release naturally and keep the cooked green peas and stock separate.
- In a pan, heat oil over medium heat and add fennel seeds and cook for half a minute.
- Add the chopped onions and cook until they turn golden brown.
- Add the chopped ginger, garlic, and green chili to the pan. Cook for 2-3 minutes, allowing the flavors to infuse.
- Add all the masala powders to the pan and stir well. Cook until the oil starts appearing, approximately 3-4 minutes.
- Add a tablespoon or two of the reserved stock to the pan, just enough to bring the masala to-gether. Turn off the heat and let the masala cool slightly.
- Transfer the masala to a blender and grind it to a smooth paste. If needed, add more stock while grinding to achieve the desired consistency.
- In the same pan (add more oil if required), cook the ground masala for a minute or two.
- Add curry leaves, salt, and chopped tomato to the pan. Mix well.
- Pour in the remaining stock and bring it to a boil. Add the cooked green peas and mix well.
- Next, add the thick coconut milk to the pan. Let it boil, then cover and cook for 5 minutes in low flame, allowing the flavors to meld together.
- Finally, add the chopped coriander leaves and remove the pan from the heat.
- Your Kerala Green Peas Masala is now ready to be served! Enjoy the aromatic blend of spices, tender green peas, and creamy coconut milk. Serve it with rice, roti, or any bread of your choice for a delicious and satisfying meal.
- The gravy naturally thickens as it cools, so you can adjust the consistency according to your preference.
- If you prefer less coconut milk, you can pressure cook the peas with extra water to create more broth for the gravy.