One of my favorite ingredients is fresh green peas. I always have frozen peas in stock in my refrigerator but when these green peas are in the market – I go overboard buying them in bulk. The quality of the fresh stuff would be incomparable to the frozen stuff, peas are no exception. When these fresh green peas are in season, I also go overboard cooking different delicacies. I have already posted the recipes of Green Peas Biryani & Green Peas Pulav and today, it is Green Peas Kurma. Kurma (not to be confused with Korma) is a very South Indian thing. The spice mixture for Kurma is not the same in every household. But there is one ingredient that is common for any Kurma recipe – Coconut. For this Pattani Kurma, I used very minimal spices for the masala blend – a handful of coconut and green chillies. That’s all 🙂 Did I not say minimal?! I wanted green peas to shine through and be the hero of the dish. If required, coriander or mint leaves can be added in the masala blend for added flavor. This goes perfectly well with any type of dosa and rotis. Do check out my other Kurma variations here!
How to Make Pattani Kurma | Green Peas Kurma Recipe
📖 Recipe
Step By Step Instructions
In a pan, heat oil. Add cloves, cardamom, bay leaf and cinnamon – cook for 20 secs. Add cumin seeds and let them splutter. Add julienned onions and fry until translucent. Add ginger garlic paste and fry for a couple of minutes. Add finely chopped tomatoes and cook until mushy. Add turmeric powder, red chilli powder, garam masala powder and required salt. Cook for a couple of minutes. Meanwhile, make a smooth paste of coconut and green chillies in a mixer grinder. Add this prepared paste to the green peas mixture and mix well. Add some water if required. Cook on low heat for 2-4 mins. Rinse out the blender jar and add ½ cup water. Cook again for 3-4 minutes. Add fresh green peas and cook covered for 7-8 minutes. Remove from heat and garnish with 2-3 tablespoon finely chopped coriander leaves. Serve hot with dosa/rotis/chapathi/rice/pulav.
Recipe Notes
The masala paste can be prepared in advance and stored in refrigerator.Cloves, cardamom, cinnamon, bay leaf can be added in the oil at the beginning if you want the Kurma to be more flavorful. Can be skipped as well.Additionally, poppy seeds can be added in the coconut mixture while blending.I sometimes do not add red chilli powder or garam masala powder at all. If the green chillies are not very spicy, additionally these can be added.Do not boil over a high flame once coconut is added – the mixture can curdle or split. Cook on low flame but not more than 5 mins.For additional spiciness, split green chillies can be added to the oil at the beginning.
Video Recipe
I would be delighted to know if you have tried this recipe, don’t forget to provide your rating for this recipe and do share your comments below. If you have any questions, you can always e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
