PEAS POTATO MILK CURRY | PATTANI KILANGU PAAL CURRY – TRADITIONAL SOUTHINDIAN RECIPE

Written by on in Cooking - Lets make it simple, Veg gravy/ Curry for Breakfast / Dinner

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 

  1. In a frying pan, add oil followed by items given under ‘For the seasoning’
  2. Add chopped onions and once the onion is cooked add the grounded paste (Ginger, Garlic, green chili). Saute until the raw smell goes off
  3. Add the dried peas and boiled potatoes into it and stir. Spinkle some water and mix well. Water helps everything to get mix.
  4. Then add coconut milk or grinded coconut into the gravy and mix well;
  5. 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.
  6. 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. 🙂

Hope you like this recipe. Thank you. Please like, share and subscribe.