Kerala-style Green Peas Curry (Pattani Kootu)

Introduction

In the vibrant culinary landscape of Kerala, India, the art of creating flavorful vegetarian dishes that celebrate local ingredients is deeply rooted in tradition and cultural heritage. Among these, Pattani Kootu stands out as a quintessential example of the region’s mastery in blending spices, fresh coconut, and seasonal vegetables into a harmonious and comforting curry. This dish, often served as a side, embodies the essence of Kerala’s cuisine, offering a delightful balance of aromatic spices, creamy coconut, and the natural sweetness of green peas. Its versatility makes it suitable for casual weeknight dinners, festive gatherings, or even as part of a larger vegetarian feast.

At Love With Recipes, we aim to bring you authentic recipes that not only taste divine but also educate and inspire home cooks to explore regional flavors with confidence. The Pattani Kootu recipe provided here is crafted to be detailed, comprehensive, and accessible, ensuring you can master this dish with ease and understanding. The use of fresh grated coconut, aromatic tempering, and tender green peas results in a luscious curry that captures the delightful culinary spirit of Kerala’s traditional fare. Whether you are a seasoned chef or a beginner, this recipe will guide you through every step to create a dish that is rich in flavor, wholesome, and deeply satisfying.

Time

Preparation Time: 10 minutes

Cooking Time: 25 minutes

Total Time: 35 minutes

Needed Equipment

• Mixing bowl – for grinding the coconut masala paste
• Mixer grinder or blender – to create the coconut spice paste
• Kadai or deep frying pan – for tempering and cooking the curry
• Wooden spoon or spatula – for stirring the ingredients
• Measuring spoons and cups – for precise measurement of ingredients
• Cooking spoon – for serving and stirring during cooking
• Knife and cutting board – for chopping onions and preparing ingredients
• Stove or cooktop – essential for heat source
• Ladle – for transferring and serving the curry
• Grater – for fresh coconut (if not pre-grated)
• Cover or lid – to simmer the curry and retain moisture

Tags

• Kerala cuisine
• Vegetarian
• Side Dish
• Indian Curry
• Green Peas
• Vegan
• Healthy
• Traditional Recipe

Serving Size

Serves approximately 4 people, making it ideal for a family meal or small gathering. It pairs beautifully with steamed rice, Indian flatbreads like chapati or paratha, or even with idli for a wholesome breakfast option.

Difficulty Level

Intermediate – While the steps involve basic techniques such as grinding, tempering, and simmering, the key to a perfect Pattani Kootu lies in balancing flavors, achieving the right consistency, and timing the cooking process for tender peas and flavorful coconut paste.

Allergen Information

• Contains coconut – a common allergen for some individuals.
• No gluten, dairy, or eggs involved, making it suitable for various dietary restrictions.

Dietary Preference

Vegetarian, Vegan (if sunflower oil is used), and Gluten-Free.

Course

Side Dish

Cuisine

Kerala, India

Ingredients

Ingredient List in Detail

Instructions

Step 1: Preparing the Coconut Masala Paste

Start by assembling the key ingredients for the coconut spice paste. In a clean, dry mixer grinder or blender, add the freshly grated coconut, green chillies, and cumin seeds. These ingredients form the aromatic foundation of the curry, blending together to create a thick, flavorful paste that carries the essence of Kerala’s spice profile. Grind these ingredients into a smooth, homogeneous mixture, adding a small amount of water if necessary, to facilitate blending. The texture should be thick and pasty, with no large chunks remaining. This step is crucial as it infuses the curry with rich coconut flavor and spice aroma.

Step 2: Tempering the Spices

Heat a deep, heavy-bottomed pan or kadai over medium heat. Add 1 teaspoon of sunflower oil. Once the oil is shimmering and hot, carefully add the mustard seeds. Allow them to splutter fully—this is essential as it releases their nutty aroma and boosts the flavor of the dish. As the mustard seeds crackle, add the fennel seeds and curry leaves, which should be added quickly to prevent burning. Sauté these aromatics for about 30 seconds until fragrant. The curry leaves will release a pleasant aroma, signaling that the base spices are ready for the next step.

Step 3: Sautéing the Onions

Add the finely chopped onion to the tempering. Stir well and cook on medium heat until the onions turn pinkish and soften, typically about 3-4 minutes. Stir occasionally to prevent sticking and ensure even cooking. The onions form the sweet, savory foundation of the curry, balancing the richness of the coconut paste. Properly cooked onions will be translucent and fragrant, enhancing the overall depth of flavor.

Step 4: Incorporating the Coconut Masala

Add the prepared coconut masala paste to the pan with the sautéed onions. Stir continuously to integrate the paste thoroughly with the aromatics. Cook on medium heat, stirring occasionally, for about 5-7 minutes. During this process, the coconut paste will start to thicken, release its oils, and emanate a distinct aroma that signals it’s ready. As it cooks, it should come together as a cohesive mixture, slightly pulling away from the sides of the pan. This step is vital for developing the flavor profile and ensuring the coconut’s richness is infused into the curry.

Step 5: Adding the Green Peas

Introduce the green peas into the coconut mixture. Stir well to coat the peas in the flavorful masala. Cook for an additional 3 minutes, allowing the peas to become slightly tender and absorb some of the coconut and spice flavors. The peas still retain some bite, providing a pleasant texture contrast in the curry. Fresh green peas are preferred for their sweetness and vibrant color, but frozen peas can be used as a convenient alternative.

Step 6: Simmering the Curry

Season the curry with salt to taste, stirring well to distribute evenly. Pour in approximately 1/2 cup of water, just enough to cover the peas. Cover the pan with a lid and simmer on low to medium heat for about 10-12 minutes. During this period, the green peas will soften further, and the flavors will meld together beautifully. The curry will develop a slightly thickened consistency as excess moisture evaporates, resulting in a luscious, creamy texture.

Step 7: Final Adjustments and Serving

Once the peas are tender and the curry has reached your preferred consistency, taste and adjust the salt if necessary. Let it simmer uncovered for an additional 2-3 minutes if you desire a thicker curry. Turn off the heat and transfer to a serving bowl. Serve hot, accompanied by steamed rice, Indian flatbreads, or other traditional accompaniments. The curry pairs well with a simple side salad or pickles to balance the flavors.

Preparation Tips

• Fresh Coconut: Using freshly grated coconut enhances the flavor significantly. If unavailable, frozen grated coconut or desiccated coconut (preferably rehydrated) can be used, but the taste won’t be as vibrant.
• Spice Adjustments: Customize the heat by increasing or decreasing green chillies. For milder flavor, use fewer chillies or deseed them before grinding.
• Consistency Control: Adjust the amount of water to make the curry as thick or thin as desired. Remember that the curry will thicken slightly as it cools.
• Pea Variations: Fresh green peas are ideal, but frozen peas are a practical substitute, especially out of season. Rinse frozen peas before adding to the curry.
• Cooking Technique: Slow simmering allows flavors to develop fully. Avoid rushing this step for best results.

Nutritional Information

Tips and Tricks

• Layering Flavors: Toast the fennel seeds and mustard seeds slightly before adding liquids to enhance their aroma.
• Enhancing Coconut Flavor: For a deeper coconut taste, lightly roast the grated coconut before grinding, or add a splash of coconut milk at the end.
• Spice Variations: For a richer flavor, add a pinch of turmeric or red chili powder during the coconut paste cooking stage.
• Textural Balance: For more crunch, garnish with freshly chopped coriander or a squeeze of lime before serving.

Add-ons

• Freshly chopped coriander leaves
• Juice of half a lime or lemon
• Grated coconut as a garnish
• Fried curry leaves for extra aroma

Side Dishes

• Steamed Basmati or Jasmine Rice
• Chapati or Paratha
• Idli or Dosa
• Kerala Pappadam (crispy lentil wafers)
• Pickles and yogurt raita

Improvements

• Incorporate a dash of fresh turmeric or turmeric powder for added color and health benefits.
• Use a mix of green peas and other vegetables like carrots or beans for variation.
• Finish with a drizzle of coconut oil or ghee for an authentic Kerala touch.
• For a creamier curry, blend a small portion of the cooked peas and coconut mixture and stir back into the curry.

Save and Store

Allow the curry to cool completely before storing in an airtight container. It can be refrigerated for up to 2 days. To reheat, gently warm on the stovetop, adding a splash of water if necessary to restore the desired consistency. For longer storage, freezing in portions is advisable—place in freezer-safe containers and consume within 2 months for the best flavor.

FAQ

Can I use frozen coconut instead of fresh?

Yes, frozen grated coconut is a convenient substitute, but fresh coconut imparts a brighter flavor and aroma. Thaw the frozen coconut before grinding for best results.

What if I don’t have fennel seeds?

You can omit fennel seeds or substitute with a pinch of ground fennel or aniseed powder. However, fennel seeds add a unique sweetness and aroma characteristic of Kerala cuisine.

Can I make this curry vegan?

Absolutely. Use sunflower or vegetable oil instead of ghee, and ensure no animal-derived ingredients are added.

How can I adjust the spice level?

Add or reduce the green chillies according to your taste. For milder curry, deseed some or all chillies before grinding.

Conclusion

Pattani Kootu exemplifies the elegance and simplicity of Kerala’s vegetarian culinary traditions. Its balanced flavors, creamy coconut base, and tender green peas make it a versatile and wholesome dish suitable for any occasion. The recipe’s detailed steps and tips ensure that even novice cooks can achieve authentic results. Embrace this dish as part of your regular menu to experience the comforting flavors of Kerala and expand your vegetarian repertoire. Remember, at Love With Recipes, we believe cooking is an art rooted in tradition, passion, and a touch of creativity—so enjoy crafting this delightful green peas curry and share it with loved ones to create memorable dining experiences.

References

• Kerala Culture and Cuisine
• Mehta, M. (2018). *Indian Vegetarian Cooking*. HarperCollins.