Chettinad Pattani Kurma Recipe (Chettinad Peas Curry)
Chettinad Pattani Kurma is the Chettinad style Peas Curry which is easy to prepare and filling when paired with rice and roti. Kurma or vegetable curry is a very significant dish in the Chettinad cuisine. It makes use of all the aromatic spices like fennel seeds, poppy seeds, whole garam masala ingredients and coconut making it very rich. Every household in the Chettinad region of Tamil Nadu has their own kurma recipe. Serve this Chettinad Pattani Kurma recipe with ghee rice and Phulkas/Butter naan/Parathas for a weeknight dinner.
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15 M
20 M
35 M
4 Servings
Ingredients
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Ingredients to Dry Roast and Ground to Paste
- 4 tablespoons Fresh coconut , grated
- 5 Cashew nuts
- 2 teaspoons Chana dal (Bengal Gram Dal)
- 2 teaspoons Poppy seeds
- 5 cloves Garlic
- 1 inch Ginger
- 1 Cinnamon Stick (Dalchini)
- 3 Cloves (Laung)
- 1 Cardamom (Elaichi) Pods/Seeds
- 1 teaspoon Fennel seeds (Saunf)
- 4 Green Chillies , adjust as per taste Other Ingredients
- 1 cup Green peas (Matar) , steamed
- 1 Onion , finely chopped
- 1 Tomato , finely chopped
- 2 teaspoons Cooking oil
- 1 Cinnamon Stick (Dalchini)
- 2 Cloves (Laung)
- 1 Cardamom (Elaichi) Pods/Seeds
- 1/2 teaspoon Fennel seeds (Saunf)
- 1 teaspoon Red chilli powder
- 2 teaspoon Lemon juice
- 1 sprig Curry leaves
- Salt , to taste
How to make Chettinad Pattani Kurma Recipe (Chettinad Peas Curry)
To begin making Chettinad Pattani Kuruma Recipe (Chettinad Peas Curry), steam the green peas in a pressure cooker or steamer for few minutes and keep it aside.
Now take a pan and dry roast the ingredients except grated coconut in medium heat till aromatic.
Lastly, add the coconut and stir till it becomes light brown. Cool this mixture and grind it in a mixer grinder to a paste consistency by adding a little water in a mixer and keep it aside.
Take another pan heat oil, put the cinnamon stick, cloves, cardamom and fennel seeds and let it splutter.
To this add the onions and sauté till it becomes translucent.
Add the chopped tomatoes and cook until the mixture becomes mushy.
Add the ground paste to this and enough water, season with salt and bring it to a rolling boil. The gravy should be little thin since it will thicken when it cools down.
Add the steamed green peas and simmer over low heat for ten minutes and switch off the flame.
Pour the lemon juice over it, mix and serve the Chettinad Pattani Kurma Recipe (Chettinad Peas Curry) with ghee rice or any Indian bread like Phulkas, Tawa Paratha or Naan.
Nithya Anantham
"I am an experimental cook by chance!" Yeah! Cooking to me has always been a form of stress buster. What started as a stress busting exercise post work, has now evolved to a much full time activity. I try to improvise the traditional recipes with easy to available ingredients at home. Thus, you will come across a lot of fusion in my cooking style. I try to include seasonal organic produce as much as possible in my cooking.
