Peas kurma recipe / Green peas kurma (Pachai Pattani kurma in Tamil) for chapathi, poori, idli and dosa. I love to try varieties of South Indian kurma recipes at home. Recently I prepared this green peas kurma as a side dish for chapathi. I adapted this recipe from
Jeyashri’s kitchen and made few changes as per my taste. It came out really well. I used dry peas in this recipe. You can also make this yummy peas gravy with fresh,frozen peas. We relished it with chapathi and had the same kurma with idli,dosa the next day. Myself & Raksha liked this combination very much.
Basically I love to have kurma type of side dish for idli & dosa. My mom makes varieties of kuruma kulambu for idli,dosa. This pattani kurma is one of its kind. I am happy that I got an easy, yummy green peas kurma that goes well not only for chapathi, poori but also for idli,dosa. I hope this kurma tastes well with mild pulao and rice varieties too. For variations, you can also add boiled potato along with peas.
Do try this delicious Pattani kurma for chapathi and share your feedback with me. Ok, lets see how to make peas kurma with step by step pictures.
Check out my
potato kurma for poori and
Saravana bhavan style veg kurma recipes too !
Green Peas kurma recipe / Pattani kurma
Peas kurma recipe - A delicious South Indian gravy for chapathi, poori, idli and dosa !
Cuisine: Indian
Category: Side dish for chapathi
Serves: 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
1 cup - 250ml
- Dry peas or fresh green peas - 1 cup ( You can use frozen green peas too)
- Tomato - 2 nos
- Big onion - 1 no
- Ginger-Garlic paste - 1 tsp
- Fennel seeds - 1/2 tsp
- Turmeric powder - 1/4 tsp
- Red chilli powder - 1 tsp
- Dhania powder – 1 tsp
- Garam masala powder - 1/2 tsp
- Cashew nuts - 5 nos
- Grated coconut - 2 tbsp
- Salt & water - as needed
- Cooking oil – 2 tbsp + 1 tbsp
- Coriander leaves - to garnish (Optional)
|
HOW TO MAKE GREEN PEAS KURMA
- Wash and soak dry peas overnight or 8 hours.
- Pressure cook in low flame for 2 whistles.
- Saute onion, tomato, g&g paste and spice powders.Grind to paste adding coconut.
- Saute this ground paste in oil and add the cooked peas.
- Boil till oil floats on top. Serve with poori, chapathi, idli & dosa.
METHOD - STEP BY STEP PICTURES
- Wash and soak dry peas in enough water overnight or for 8 hours. Pressure cook in low flame for 2 whistles adding 1 cup of water and salt. Alternately you can use fresh green peas or frozen peas. No need to pressure cook if using fresh peas/ Pachai pattani.
- Heat cooking oil and saute onion, fennel seeds, tomato, gg paste, turmeric powder, red chilli powder, Dhania powder and garam masala powder.
- Lastly add coconut, cashew nuts and saute for a minute.Grind to a smooth paste adding required water.
- Heat oil in a kadai and when it gets heated , add the ground paste. Add salt, sugar and saute till thick. If using fresh peas or frozen peas, add at this stage and boil till it cooks well. Add cooked peas, 1 cup of water and boil for 5 minutes till nice aroma arises.
- Adjust the consistency of the gravy by adding more water if needed. This gravy thickens quickly when it cools down.So add more water, check for salt and serve with poori, chapathi, idli and dosa.
- Enjoy !
|
Note
- For variations, you can skip garam masala powder and try it. But I would recommend to use it.
- You can also add boiled potato cubes if you have less peas in hand.
- You can grind the masala ingredients without sauting in oil but it gives a different flavor and taste to this kurma.
- Adjust the consistency of this kurma as you like.I like mine to be semi solid in consistency as you see in the picture below.
- If using fresh peas or frozen peas, you can add it along with ground paste. No need of pre cooking.
|
Try this easy, yummy Peas kurma and enjoy with poori,chapathi, idli or dosa !
No comments :
Post a Comment