Ingredients needed 🧾
How to make it 🔪
Serving suggestions 🍽
Top recipe tips 💭
More Indian recipes with green peas
Recipe 📖
This green peas curry recipe gets its name from Kovalam, a beach town by the Arabian Sea in the Thiruvananthapuram metropolitan area in Kerala, India. Their cuisine relies heavily on the use of coconut because the shore is lined with coconut palm trees. This simple curry with green peas (matar in Hindi and Paccha Pattani in Tamil) is also served in many South Indian restaurants in the name of Pattani Kurma. Some curry recipes that use coconut or coconut milk as a key ingredient are Moong Sprouts Curry, Chettinad Chickpea Coconut Curry, Avial, Cauliflower Tomato Rassa, and Chanya Ros. Coconut - Use shredded or desiccated (unsweetened) coconut for this recipe. Freshly shredded coconut or coconut chunks taste the best though in this green peas bhaji. Spices - mustard seeds, cumin seeds, urad dal, turmeric powder, chilly powder, coriander powder, and cumin powder are used in this green peas masala curry recipe. The sweetness of green peas perfectly complements these bold spices. Aromatics - curry leaves, cilantro, ginger garlic paste, green chillies, and onions give this matar ki sabzi an aromatic earthy flavor. Cashew paste - You can either use store-bought cashew paste or make it at home. Soak a cup of cashews in hot water for 15 minutes. Then blend till it is smooth.
This Pattani Kurma is ideal for weekdays, to pack in lunchboxes, potlucks, brunches, and even weekends. It’s also a common breakfast item in South India where it’s served with parotta, Idiyappam, Appam, or dosa along with Chai or Filter Coffee. You can pair it with Buttermilk Popsicles, Mohabbat ka Sharbat, or Rose Lemonade. Some salads that will go well with it are Spicy Cucumber Salad or Tomato Croutons Salad.
