Pattani Kootu (Green Peas Curry)
Pattani Kootu, a flavorful Kerala-style curry made with green peas, offers a perfect balance of spices and freshness. With its creamy coconut-based gravy and aromatic tempering, it serves as an excellent side dish, often paired with rice or traditional Indian flatbreads. The curry is easy to prepare, making it a great choice for a weeknight dinner. Its rich, comforting flavors are complemented by a medley of spices and herbs, including fennel seeds, cumin, and curry leaves.
This recipe highlights the use of fresh, grated coconut to create a thick, luscious paste that forms the base of the curry, infusing it with a distinct flavor. The green peas add a slight sweetness and a tender texture to the dish, making it an irresistible vegetarian delight.
Ingredients
| Ingredient | Quantity |
|---|---|
| Green peas (Matar) | 1-1/2 cups |
| Onion (finely chopped) | 1 medium |
| Fresh coconut (grated) | 1/2 cup |
| Green chillies | 4 |
| Cumin seeds (Jeera) | 1 tsp |
| Curry leaves | 1 sprig |
| Fennel seeds (Saunf) | 1 tsp |
| Mustard seeds | 1 tsp |
| Salt | To taste |
| Sunflower oil | 1 tsp |
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Cuisine: Kerala
Course: Side Dish
Diet: Vegetarian
Instructions
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Prepare the Coconut Masala Paste: Begin by placing the grated coconut, green chillies, and cumin seeds in a mixer grinder. Grind these ingredients into a thick, smooth paste. Set this masala paste aside for later use.
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Tempering the Spices: Heat 1 teaspoon of sunflower oil in a kadai or a deep pan. Once the oil is hot, add the mustard seeds and let them splutter.
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Adding Aromatics: Add the fennel seeds and curry leaves to the oil, followed by the finely chopped onions. Sauté the onions until they turn pinkish and soften, releasing their aroma.
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Cooking the Coconut Masala: Add the prepared coconut masala paste to the pan with the onions and spices. Cook the mixture on medium heat, stirring occasionally, until the coconut paste begins to come together and slightly pull away from the sides of the pan.
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Cooking the Green Peas: Add the green peas to the pan and stir well. Cook for about 3 minutes until the peas are lightly softened and begin to look partially cooked.
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Simmering: Add salt to taste and mix well. Pour in approximately 1/2 cup of water, covering the green peas. Cook the curry covered for 10–12 minutes, or until the peas are tender and mashable.
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Final Adjustments: Once the peas are fully cooked, check for seasoning and adjust the salt if necessary. Cook for a few more minutes, allowing the curry to thicken to your desired consistency.
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Serve: Turn off the heat. Serve the delicious Pattani Kootu with Pudina Tawa Paratha (Mint Leaf Skillet Flatbread), steamed rice, or Varutharachu Sambar for a wholesome and satisfying meal.
Tips for a Perfect Pattani Kootu:
- Fresh Coconut: If fresh coconut is not available, you can use frozen grated coconut or desiccated coconut as a substitute, though the flavor might slightly differ.
- Spice Level: Adjust the number of green chillies based on your preferred spice level. You can also add a pinch of turmeric or red chilli powder for extra color and heat.
- Consistency: If you prefer a thinner curry, you can add more water, but let it cook long enough for the flavors to meld together.
This hearty, aromatic green peas curry brings together the essence of Kerala’s rich culinary heritage, offering a simple yet delicious vegetarian dish for any occasion.
