Kurma (or Korma) is a popular South Asian dish which is basically braised vegetables or meat in a creamy curry. There are different styles of kurma. Pattani Kurma is a popular South Indian dish which is served along with idli/dosa or roti or variety rice. Shredded coconut and cashew nut along with various spices are used for the kurma. I prefer to use dried peas. You can also substitute it with fresh or frozen green peas. The rich and creamy kurma is definitely a crowd pleaser. Easy to make for parties or get together. Try and let me know your comments.
Preparation time: 8 hours (soaking time)
Cooking time: 45 minutes
No. of servings: 4 to 5
Spice level: 3 out of 5
- Dried green or yellow peas – 1 cup (Soaked over night)
- One big onion chopped (about a cup or 150 gram)
- One tomato
- Green chilies – 3
- Oil – 2 tsp
- Mustard seeds – 1 tsp
- Cumin seeds – 1 tsp
- A few curry leaves
- Bay leaf – 1
- 2″ cinnamon stick – 1
- Cardamom – 2 pods
- Cloves – 3
- Turmeric powder – 1/2 tsp
- Red chili powder – 3/4 tsp
- Coriander powder – 3/4 tsp
- Chopped cilantro for garnishing
Masala for grinding:
- Ginger garlic paste – 1 tbsp
- Fennel seeds – 1 tbsp
- Shredded coconut (fresh or frozen) – 1/3 cup
- Whole Cashew nut – 5
- Poppy seeds (kuskus) – 1 tbsp
Method of Preparation:
- Soak cashew nut and poppy seeds in 3 to 4 tbsp of water for 10 minutes.
- Pressure cook soaked peas with a little salt and 1/4 tsp of turmeric powder. You can also cook peas in slow cooker for 4 hours in high or 6 to 8 hours in low setting.
- Heat oil in a wide pan or kadai, add mustard seeds. When it splutters add cumin seeds, green chilies and curry leaves.
- Add chopped onion and sprinkle some salt and saute until translucent.
- Add tomatoes and cook till it is mashed and then add chili powder, remaining turmeric powder, coriander powder and a little salt and water. Mix everything and let it cook until the raw smell of the spices are gone, about 3 to 4 minutes.
- Grind the ingredients to a coarse paste that are listed under “Masala for Grinding”. Add a little more water if required while grinding.
- When onion tomato gravy is thick and boiling, add cooked peas and water let it cook for 5 minutes or until evrything comes together.
- Add the ground paste and let it cook for another 5 minutes over medium heat. Keep stirring in between to avoid sticking to the bottom.
- Sprinkle some chopped cilantro and remove from heat.
- Serve hot with idli/dosa , roti or rice.