Chettinad Pattani Kurma Recipe - Chettinad Peas Curry

Name: Chettinad Pattani Kurma Recipe - Chettinad Peas Curry
Prep time: 35 min
Cuisine: Chettinad
Ingredients: 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

By Admin

Prep Time Total in 35 M

Course Dinner

Cuisine Chettinad

Diet Vegetarian

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.

Ingredients

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

Instructions

Step 1

To begin making the Chettinad Pattani Kurma Recipe, firstly we need to prep for the coconut masala

Step 2

To make the coconut masala, heat oil in a pan on medium heat

Step 3

Add the cumin seeds, pottu kadalai, poppy seeds, cloves, cinnamon, saunf, and cardamom

Step 4

Roast for a few seconds until you notice the seeds are crackling and the aroma wafts the air

Step 5

Add the ginger, garlic, green chillies and coconut and lightly roast until the coconut changes colour

Step 6

Turn off the heat and allow the chettinad kurma masala to cool

Step 7

Add all the ingredients into a medium jar of mixer grinder along with the chilli powder

Step 8

Add a little warm water and blend to make a smooth paste

Step 9

Turn off the flame and allow it to cool

Step 10

After it has cooled transfer the coconut masala ingredients into a mixer jar and grind to a smooth paste using some water

Step 11

Set aside this freshly ground coconut masala for the Chettinad Pattani Kurma

Step 12

To make the Chettinad Pattani Kurma, place the peas in the pressure cooker, along with a little salt and half cup of water

Step 13

Pressure cook for 3 whistles and turn off the heat

Step 14

Release the pressure immediately to retain the fresh green colour of the peas

Step 15

Heat oil in a pan, add the onion and saute until it softens and changes colour to pinkish brown

Step 16

Stir in the curry leaves, tomato and saute until the tomatoes turn mushy

Step 17

When this onion-tomato mixture comes together, add in the freshly ground coconut masala, cooked green peas and salt to taste

Step 18

Add the tamarind water and additional water to adjust to the consistency of the kurma you prefer

Step 19

Typically a kurma is a little thick

Step 20

Give the Chettinad Pattani Kurma a brisk boil for 3 to 4 minutes and turn off the heat and serve hot

Step 21

Serve Chettinad Pattani Kurma along with Malabar Parotta Recipe - Kerala Parotta Recipe and Cucumber Pineapple Raw Mango Salad Recipe for a simple weekend dinner