Tuesday, February 3, 2009

Pattani Kurma /( Green peas kurma)

This is a typical side dish for chapati in most Tamil homes. This kurma is usually prepare using dried green peas which is soaked overnight and cooked.The dried peas blends better with the flavors of the kurma better than the fresh/frozen ones due to its lack of sweetness.
1 cup dry green Peas
3 tbsp Coconut
5 nos Cashew nuts
1 tsp Fennel seads
1 no Onion(chopped)
2 nos Tomato (chopped)
1 no Cloves
1 Cinnamon (1" piece)
1 no bayleaf
1 no Cardamom
1 tsp Garam masala
1 tsp Ginger/Garlic paste
1 tsp Red chilly powder
1 pinch Turmeric powder
1 tsp Cumin seeds
1 sprig Curry leaves
1 tbsp Oil
Salt to Taste.
Soak the peas overnight.Wash and cook in a pressure cooker(about 3 whistles.)
Grind coconut,fennel and cashews to a smooth paste and set aside.
Heat oil in a kadai and add cumin seeds.
When the cumin splutters, add curry leaf,bay leaf,cardamom,cinnamon,cloves and saute for a second.
Add onion and saute.When the onion is translucent add the tomato and saute.
Addrest of the ingredients and the ground coconut paste and let it cook for a minute(add water as required)
Now add the peas and let it come to a boil .
Turn off the heat when the raw flavor of the masala is completely gone.
Serve hot with chapati.

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