Authentic Recipes from the Kitchens of Shriya, Nithu & Arthi!

Pattani Kurma – Peas Korma

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

Ingredients:

  • 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:

  1. Soak cashew nut and poppy seeds in 3 to 4 tbsp of water for 10 minutes.
  2. 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.
  3. Heat oil in a wide pan or kadai, add mustard seeds. When it splutters add cumin seeds, green chilies and curry leaves.
  4. Add chopped onion and sprinkle some salt and saute until translucent.
  5. 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.
  6. Grind the ingredients to a coarse paste that are listed under “Masala for Grinding”. Add a little more water if required while grinding.
  7. When onion tomato gravy is thick and boiling, add cooked peas and water let it cook for 5 minutes or until evrything comes together.
  8. 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.
  9. Sprinkle some chopped cilantro and remove from heat.
  10. Serve hot with idli/dosa , roti or rice.
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