Green Peas Masala Curry
Prep time
Cook time
Total time
Cuisine: Indian, Kerala
Serves: Serves 4
  • ½ cup dried green peas
  • 2 tbsp + 1 tbsp grapeseed oil
  • 1 red onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp grated ginger
  • 3 Thai green chillies
  • 7-8 curry leaves
  • ½ tsp turmeric powder
  • 1 tsp cayenne / red chili powder
  • ½ tsp cumin powder
  • ½ tsp powdered fennel
  • 2 tomatoes, chopped
  • ½ cup coconut milk
  • salt, to taste
  • minced cilantro for garnish
  1. Soak the green peas in water overnight or for 3-4 hours. Rinse them out and pressure cook them with water till they are soft and cooked through.
  2. Heat the 1 tbsp oil in a deep heavy bottomed pan. Add the onion, ginger, garlic and green chillies and sauté till the onions are soft. Remove from heat and let cool. Grind them with a little water to a smooth paste.
  3. Heat the 2 tbsp oil and add the curry leaves to it. Add the ground mixture and the turmeric power, cayenne, cumin powder and fennel powder to it. Mix well and let it cook for a few minutes. Add the tomatoes and let it cook till the tomatoes soften. Add salt.
  4. Now add the coconut milk and the cooked green peas with the water (there shouldn’t be no more than a cup of water, drain if there is more). Let it cook till it all bubbles up. Garnish with cilantro and serve hot with porottas, chapatis or idiappams.
Recipe by Cooking Curries at