Peas Kurma recipe | Pattani kurma

Peas kurma recipe | Pattani kurma recipe – Flavourful hotel style pattani kurma recipe to pair with poori | chapati, parotta,biryani and idiyappam. Peas kurma recipe with full video and step by step pictures.

I have given this for the magazine as Mushroom peas kurma. This peas kurma is a super hit at home. We usually make veg kurma | vellai kurma for chapati | poori. We usually grind fennel seeds, coconut, cashew nuts and chilis for making the kurma masala. This peas kurma is slightly different from the usual one we make.

The secret ingredient Kal paasi | stone flower, a chettinad spice which makes the kurma very flavourful. We get this widely in Indian grocery shops. Even this spice gives a wonderful flavour to biryanis too. Do try this kurma and let me know how this turns out.

Also check out

• Vellai kurma
• Kurma with coconut milk
• Channa kurma
• Beetroot kurma
• Nilgiri kurma

Peas kurma pairs well with

• Poori
• Kuska biryani
• Mushroom biryani
• Idiyappam

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Peas kurma recipe

Easy to make South Indian green peas gravy

Course Breakfast | Dinner

Cuisine Indian

Keyword side dish for roti

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4

Author Jeyashri suresh

Ingredients

• 1 cup frozen green peas
• 1 big onion
• 6 garlic cloves
• 1 big tomato
• 3 tbsp coconut
• 6 cashew nuts
• 3 small pieces Stone flower | kalpasi
• 1 tsp fennel seeds
• 1 tsp red chili powder
• ½ tsp coriander powder
• ½ tsp cumin powder
• ½ tbsp + 2 tsp oil
• Salt to taste
• Coriander leaves to garnish

Instructions

• Chop the onions and tomatoes finely. Peel the skin of garlic.
• In a pan add oil and add the finely chopped onions.
• Saute for a minute. Add a little salt.
• Add the garlic cloves.
• Mix well and add the chopped tomatoes.
• Cook till it becomes soft.
• Switch off the flame and add the cashew nuts.
• Add the fennel seeds and kal paasi.
• Stone flower | kalpaasi gives an excellent flavour to the kurma, so do not skip it.
• It is easily available in Indian grocery shops.
• Now add in the red chili powder, coriander powder, and cumin powder.
• Add the grated coconut.
• Once it is cool, grind this into a smooth paste.
• Add ½ tbsp oil to a pan and add this paste.
• Cook for a minute and the frozen peas.
• Add 1 – 1.5 cups of water and mix well.
• Cover it with a lid and cook for 10 minutes.
• Stir in between.
• Switch off the flame.
• Garnish with coriander leaves.
• If using fresh green peas, you can cook this in a pressure cooker for 2 whistles.
• Add the ground masala to the cooker and add the fresh peas.
• Add in the water and cover and cook for 2 whistles.

Video

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Notes

1. Adding kalpaasi is optional. But for kurma it is highly recommended. We call it stone flower in English.
2. Pattani kurma | Peas kurma pairs well with Poori, chapati, idiyappam, and dosa too.

.Chop the onions and tomatoes finely. Peel the skin of garlic.

• • In a pan add oil and add the finely chopped onions.
  • Saute for a minute. Add a little salt.
  • Add the garlic cloves.
  • Mix well and add the chopped tomatoes.
  • Cook till it becomes soft.
• 
• Switch off the flame and add the cashew nuts.
• Add the fennel seeds and kal paasi.
• Stone flower | kalpaasi gives an excellent flavour to the kurma, so do not skip it.
• It is easily available in Indian grocery shops.
• Now add in the red chili powder, coriander powder, and cumin powder.
• Add the grated coconut.

• Allow this to cool completely. Grind this into a fine paste by adding coconut, kalpaasi and cashew nuts.

• Add ½ tbsp oil to a pan and add this paste.
• Cook for a minute and the frozen peas.

• Add 1 – 1.5 cups of water and mix well.
• Cover it with a lid and cook for 10 minutes.
• Stir in between.
• Switch off the flame.
• Garnish with coriander leaves.
• 

• If using fresh green peas, you can cook this in a pressure cooker for 2 whistles.
• Add the ground masala to the cooker and add the fresh peas.
• Add in the water and cover and cook for 2 whistles.