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.
People also search this as pattani kurma, green peas kurma, matar kurma, peas korma.
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.