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WHITE PEAS KURMA/PEAS COCONUT CURRY/PATTANI KURMA/PEAS KURMA


WHITE PEAS KURMA/PEAS COCONUT CURRY

Pattani Kurma - A traditional curry made quite often in Tamilnadu with dried green peas that is had with a apam, idli, dosa, chapati, idiyappam or parotta. It is easy ...

Green peas (pattani) kurma can be made with fresh or dried peas. Fresh green peas season in India comes around November and goes on till January. When fresh peas are not available in market, you can go for the dry ones. These days frozen peas are also available. But beware of the soaked green peas that comes in packets in small shops which are immersed in green dye.

Hope you will give this a try and let me know how it turns out for you..

Pattani kurma recipes:

prep time cooking time  total time
10 min         30 min          40 min

Dish:Side
Cuisine:indian
Serves:5 no

Ingredients:

  • Dried green peas -1 cup (soaked for 5 hours)
  • Cinnamon - 1 inch
  • Cloves- 3-4
  • Onion - 1 (chopped)
  • Tomato - 1 (chopped)
  • Ginger- 1 strips
  • Garlic-5 no
  • Green chilli-2 no
  • Red chili powder - 1 tbsp (or to taste)
  • Coriander powder - 1 tbsp
  • Fennel seeds (sombu) - 1/2 tbsp (powdered)
  • Coconut  - 1/2 cup (optional)
  • Pottu kadalai-2 tbsp
  • Oil - for cooking
  • Turmeric Powder - 1/4 tsp
  • Cilantro - 1 handful (chopped)

Method:

  1. First soak the Peas in water for over night or 6 hours.
  2. Then Take coconut, Pottukadalai, Ginger, Garlic, Green chilli in a blender and grain into paste.
  3. Heat oil in a pan add whole garam masala.
  4. Add in onions and cook them for a min till they turn transparent.
  5. Add tomato cook till they turn  into mushy.
  6. Now add grained paste.
  7. Then add water and soaked peas mix well.
  8. Add all spice powder mix well.
  9. When one boil comes ,close the cooker with lid and keep for 5 whistles in a high flame . after pressure release open the lid and add coriander leaves .
  10. And serve with chappathi and parotta.

Pictorial:

1)First soak  peas in water for over night and it double in size
2)Then take coconut, pottukadalai, ginger, garlic and green chilli and grain it.


3)Heat oil pan and add whole garam masala

4)Add onions and tomato chopped cook it turns into mushy
5)Now add grained paste

6)Add water and soaked peas
7)Add all spice powder mix well
8)When one boil comes, close it and cook for 5 whistles in high flame


9)Serve it with chappathi and parotta.

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