Chettinad Pattani Kurma Recipe - Chettinad Peas Curry
Chettinad Pattani Kurma Recipe is a robust Chettinad style kurma with green peas as its star ingredient. Made with a freshly ground masala and a lovely tempering over it, this kurma is great to be served with parottas or even dosas.
Chettinad Pattani Kurma Recipe is a classic kurma recipe. Fragrant spices like cloves, cinnamom, cardamom all roasted and combined with coconut to make the base masala. Added steamed green peas and giving a crunch to this soulful kurma recipe is the curry leaf tadka.
Did you know: Green Peas are the immature seeds of dried peas often called field peas. Green peas are really powerhouses of nutrition that are a boon for our health. These peas are low in calories as compared to beans, another legume. Being high in nutrition, these sweet green peas have a large number of health benefits! Green peas being a very delicious and healthy vegetable, makes for great dishes too!
This chumky peas kurma goes well not just with parottas but with dosas and ghee rice too.
Explore more of our peas recipes
For the coconut masala
- 1 teaspoon Oil
- 1 tablespoon Roasted Gram Dal (Pottukadalai)
- 1/2 teaspoon Poppy seeds
- 1 teaspoon Cumin seeds (Jeera)
- 1 teaspoon Fennel seeds (Saunf)
- 1 inch Cinnamon Stick (Dalchini)
- 2 Cloves (Laung)
- 1 Cardamom (Elaichi) Pods/Seeds
- 1/2 cup Fresh coconut
- 5 cloves Garlic
- 1 inch Ginger , roughly chopped
- 2 Green Chillies , roughly chopped
- 1/2 teaspoon Red Chilli powder Other Ingredients
- 1 tablespoon Oil
- 2 sprig Curry leaves
- 1/2 cup Pearl onions (Sambar Onions) , finely chopped
- 1 Tomato , finely chopped
- 1/2 cup Tamarind Water
- 1 cup Green peas (Matar)
- Salt , to taste
- 1 sprig Curry leaves
- Salt , to taste
How to make Chettinad Pattani Kurma Recipe - Chettinad Peas Curry
To begin making the Chettinad Pattani Kurma Recipe, firstly we need to prep for the coconut masala.
To make the coconut masala, heat oil in a pan on medium heat. Add the cumin seeds, pottu kadalai, poppy seeds, cloves, cinnamon, saunf, and cardamom . Roast for a few seconds until you notice the seeds are crackling and the aroma wafts the air.
Add the ginger, garlic, green chillies and coconut and lightly roast until the coconut changes colour. Turn off the heat and allow the chettinad kurma masala to cool.
Add all the ingredients into a medium jar of mixer grinder along with the chilli powder. Add a little warm water and blend to make a smooth paste.
Turn off the flame and allow it to cool. After it has cooled transfer the coconut masala ingredients into a mixer jar and grind to a smooth paste using some water.
Set aside this freshly ground coconut masala for the Chettinad Pattani Kurma.
To make the Chettinad Pattani Kurma, place the peas in the pressure cooker, along with a little salt and half cup of water. Pressure cook for 3 whistles and turn off the heat. Release the pressure immediately to retain the fresh green colour of the peas.
Heat oil in a pan, add the onion and saute until it softens and changes colour to pinkish brown. Stir in the curry leaves, tomato and saute until the tomatoes turn mushy.
When this onion-tomato mixture comes together, add in the freshly ground coconut masala, cooked green peas and salt to taste. Add the tamarind water and additional water to adjust to the consistency of the kurma you prefer. Typically a kurma is a little thick.
Give the Chettinad Pattani Kurma a brisk boil for 3 to 4 minutes and turn off the heat and serve hot.