PEAS POTATO MILK CURRY | PATTANI KILANGU PAAL CURRY – TRADITIONAL SOUTHINDIAN RECIPE
Peas Potato milk curry is a traditional recipe in south India. It tastes heavenly with Roti/Chappathi, idiyappam, aapam and dosa. I would even eat in as it is. 🙂 Once all the ingredients are ready, this curry can be prepared in 15 mins.
Let us see how we can make the Peas Potato milk curry.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Serves: 2
Ingredients needed:
- Peas – 1 cup ( Overnight Soaked and pressure cooked)
- Potatoes – 4 medium size ( Boiled)
- Onions – 1 Thinly sliced
- Salt needed
To grind:
- Green chili – 5
- Ginger – 2 inch thinly sliced
- Garlic – 5 pods
- Coconut – 1/2 cup
For the seasoning:
- Oil – 4 tsp
- Cinnamon – 1 inch piece
- Cloves – 4 – 6
- Cardamom – 2
- Fennel seeds – 1/2 tsp
- Curry leaves – few
Preparation:
- Soak the peas overnight and pressure cook
- Boil the potatoes and remove the skin
- Thinly slice onions and keep it ready
- Grind – Ginger, garlic and green chili as a paste
- Extract coconut milk from the grated coconut
- Tip: If you are cooking for 2 to 4 people means, coconut milk is feasible. If you are cooking for more than 4 people means, we need to extract more coconut milk. In that case, you can just grind the coconut as a paste
Method
- In a frying pan, add oil followed by items given under ‘For the seasoning’
- Add chopped onions and once the onion is cooked add the grounded paste (Ginger, Garlic, green chili). Saute until the raw smell goes off
- Add the dried peas and boiled potatoes into it and stir. Spinkle some water and mix well. Water helps everything to get mix.
- Then add coconut milk or grinded coconut into the gravy and mix well;
- After 2 mins of sautéing, add cup of boiled milk. Adding milk is the important ingredient for this curry; it takes the gravy to a different level.
- After 5 mins , when it starts thicken, switch off the flame and garnish with coriander leaves
Serve with Hot with Roti / Chappathi, Idiyappam, aapam and Dosa. 🙂
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