Chettinad Pattani Kurma
Tamil Chettinad signature green pea (pattani) kurma — fresh peas simmered in a rich aromatic gravy made from cashew, coconut, poppy seeds, fennel and Chettinad spice paste. Served with parotta, idiyappam, dosa or rice.
Ingredients
Main
- Lemon — 2 tsp (chopped)
- Fresh Coconut — 4 tbsp (grated)
- Fennel Seeds — 1 tsp (whole)
- cinnamon stick — 1 piece (ground)
- Poppy Seeds (Gasagase) — 2 tsp (whole)
- green chillies — 4 piece (chopped)
- Cashew Nuts — 5 piece (whole)
- salt (optional) (whole)
- Ginger — 1 piece (chopped)
- green peas — 1 cup (chopped)
- Cardamom — 1 piece (ground)
- onion — 1 piece (chopped)
- Red Chilli Powder (Lal Mirch) — 1 tsp (ground)
- Sunflower Oil — 2 tsp (whole)
- Tomato — 1 piece (chopped)
- Garlic — 5 piece (chopped)
Tempering
- Chana Dal — 2 tsp (whole)
- Curry Leaves — 1 piece (ground)
Method
- Steam or pressure cook the green peas till just soft and keep aside
- Grind the cashew nuts, fresh coconut, poppy seeds, green chillies, ginger and garlic with a little water into a smooth paste
- Heat oil in a pan, add cinnamon stick, cardamom and fennel seeds, then add chana dal and curry leaves and let them splutter
- Add the chopped onion and saute till golden, then add the chopped tomato and cook till soft and mushy
- Add red chilli powder and salt, then add the ground cashew-coconut paste and saute till the raw smell goes
- Pour in enough water to make a slightly thin gravy and bring it to a gentle boil
- Add the steamed green peas and simmer on low heat for about ten minutes till the kurma thickens
- Turn off the heat, squeeze in the lemon juice, mix well and serve hot
Common questions
- How many calories in one plate of Chettinad Pattani Kurma?
- 109 kcal per plate.
- How much cooking time?
- 35 min — 15 min prep, 20 min cooking.