Green Peas Kurma, additionally known as Pattani Kuruma, is a delicious, mildly spiced South indian gravy made with green peas simmered in a creamy coconut-primarily based masala. It is a popular accompaniment for chapati, poori, dosa, and even idiyappam. This kurma is light, flavorful, and brief to prepare.
Elements:
For the masala paste:
Grated coconut – ½ cup
Fennel seeds – 1 tsp
green chillies – 2
Ginger – 1 inch
Garlic – three cloves
Roasted gram dal (pottukadalai) – 1 tbsp
Cashews – five (optional, for richness)
Water – to grind
For the kurma:
green peas (sparkling or frozen) – 1 cup
Onion – 1 medium (sliced)
Tomato – 1 medium (chopped)
Curry leaves – 1 sprig
Mustard seeds – 1 tsp
Fennel seeds – ½ tsp
Cinnamon – 1 small stick
Cloves – 2
Turmeric powder – ¼ tsp
Salt – to taste
Water – as needed
Oil – 2 tbsp
Coriander leaves – for garnish
Method:
1. Cook the Peas: If using sparkling peas, boil till gentle. If the usage of frozen peas, soak in hot water for a few minutes and drain.
2. Grind Masala: combo all masala substances into a easy paste with little water.
3. Tempering: heat oil in a pan. Add mustard seeds, fennel seeds, cinnamon, and cloves. Allow them to splutter.
4. Upload curry leaves and sliced onions. Sauté until translucent. Add tomatoes and prepare dinner until soft.
5. Add turmeric and salt. Blend in the ground masala and sauté for 2–3 mins.
6. Add cooked peas and enough water. Simmer for 7–10 minutes till the kurma thickens.
7. Garnish with coriander leaves.
Serving thought:
Serve hot with poori, chapati, dosa, or idiyappam. This pattani kuruma is creamy, mildly spiced, and packed with taste.
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