Pattani Kootu (Green Peas Curry)
Description:
Pattani Kootu, a simple yet flavorful dish, is a beloved recipe in Kerala cuisine. This hearty, thick curry made with green peas is not only delicious but also packed with nutrients. The natural sweetness and starchiness of green peas make it a perfect complement to steamed rice, roti, or even dosa. It’s a versatile side dish that pairs wonderfully with a variety of main courses. Whether you choose to use fresh or frozen peas, or opt for dried peas (soaked overnight), this dish is quick and easy to prepare—ideal for those busy weekdays. Serve this vibrant and flavorful curry alongside Pudina Tawa Paratha (Mint Leaf Skillet Flatbread), Varutharachu Sambar, or steamed rice for a satisfying and wholesome meal.
Cuisine: Kerala Recipes
Course: Side Dish
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Green peas (Matar) | 1-1/2 cups |
| Onion | 1, finely chopped |
| 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 (Rai/Kadugu) | 1 tsp |
| Salt | To taste |
| Oil | 1 tsp |
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Instructions:
-
Grind the Coconut Paste: Begin by preparing the coconut paste. In a mixer grinder, combine the grated coconut, green chillies, and cumin seeds. Grind the mixture into a smooth, thick paste. Set it aside for later use.
-
Heat the Oil: Heat oil in a kadai (wok) over medium heat. Add the mustard seeds and wait for them to splutter.
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Sauté the Aromatics: Once the mustard seeds have spluttered, add the fennel seeds, curry leaves, and finely chopped onions. Sauté the mixture until the onions turn pink and translucent.
-
Add the Coconut Paste: Stir in the ground coconut paste that you prepared earlier. Continue to cook the paste for a few minutes until it comes together and begins to separate slightly from the sides of the pan.
-
Cook the Green Peas: Add the green peas to the pan and cook them for about 3 minutes. You’ll notice that the peas will begin to soften slightly. Stir in the salt and mix well.
-
Add Water and Cook: Pour in about 1/2 cup of water, covering the peas. Let the mixture cook, covered, until the peas are tender and cooked through, almost to the point of being mashable.
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Adjust Consistency and Taste: Check the consistency of the curry—it should be thick and creamy. If the curry appears too dry, add a little more water as needed. Adjust the salt to taste.
-
Finish and Serve: Once the peas are fully cooked and the curry has thickened, turn off the heat. Serve your Pattani Kootu hot, paired with Pudina Tawa Paratha, Varutharachu Sambar, or steamed rice for a complete and satisfying meal.
Nutritional Information (Approximate per serving):
| Nutrient | Amount |
|---|---|
| Calories | 130 kcal |
| Protein | 4g |
| Carbohydrates | 25g |
| Dietary Fiber | 5g |
| Fat | 4g |
| Sodium | 250 mg |
| Potassium | 150 mg |
| Vitamin C | 10% of DV |
Additional Tips:
- For a richer flavor, you can use coconut oil instead of regular cooking oil, which will add a distinct Kerala-style aroma.
- If using dried peas, soak them overnight in water and cook them well before adding to the recipe.
- For a spicier kick, you can increase the number of green chillies or add a pinch of red chilli powder while cooking.
Enjoy this wholesome and aromatic Pattani Kootu as a delicious side dish that enhances any meal, bringing the essence of Kerala right to your table.
