Kerala Style Green Peas Kurma | Green Peas Curry

Kerala Style Green Peas Kurma Curry

Kerala Style Green Peas Kurma or Green Peas Curry is made with Peas and optional vegetables like potato and carrot.

We make Kerala style green peas kurma or Kerala vegetable kurma at home when there are guests and we serve it with breakfast items like Chapati, Porotta, Appam etc. But this peas kurma doesn’t go well with Kerala boiled rice. Kurma curries are popular in South Kerala during parties/ get together as a vegetarian option. There is one another version of this Kurma – a spicy version that I’ll post soon. I love green peas kurma with Kerala Porotta the most :).

This green peas kurma is mild flavored and less spicy so kids will love this nutritious and delicious kurma. I’m using ground coconut in this recipe, but if you add coconut milk it will enhance the flavor. If you are adding coconut milk, don’t boil the curry after adding coconut milk – The curry may be splitting. Add crushed garlic and fennel powder and boil the peas kurma till raw smell goes off. Then add coconut milk and just heat up and switch off the flame. Then add the tempering.

Best combination

Appam
Puttu
Chapati
Idiyappam
Porotta

Kerala Style Green Peas Kurma | Green Peas Curry

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Serves: 5 Prep Time: 15 Cooking Time: 20

Ingredients

1. Dried green peas - 1 Cup
2. Onion - Diced - 1 Small
3. Potato- Diced - 1 Medium
4. Carrot - Diced - 1 Medium
5. Ginger - Chopped - 1 Small piece/ 1.5 Teaspoons
6. Green chilly - Slitted - 4 Nos
7. Turmeric powder - 1/4 Teaspoon
8. Cinnamon stick - 1 Small piece (Karukapatta)
9. Cloves - 3 Nos (Grambu)
10. Coriander powder - 2 Teaspoons
11. Water - 4 Cups
12. Salt
To grind
13. Coconut - 1 Cup
14. Garlic - 3 Medium cloves
15. Fennel seeds - 1 Teaspoon (Perumjeerakam)
To temper
16. Coconut oil - 2 Tablespoon
17. Mustard seeds - 1/2 Teaspoon (Kaduk)
18. Dried red chilly - Broken - 2 Nos
19. Shallots - Chopped - 3 Nos (Chuvannulli)
20. Curry leaves - 2 Stems

Instructions

Wash and soak dried green peas overnight.
Pressure cook first set of ingredients. (Ingredients 1-12) for one whistle (If peas are not well cooked, cook for some more time).
Grind ingredients 13-15 to a smooth paste by adding little water.
Switch on the flame and heat up the cooked vegetables.
Add ground coconut mixture and cook till raw smell of the ground paste vanishes.
Switch off the flame and prepare the tempering and pour over the green peas kurma/ curry and mix well.

To prepare the tempering