Chettinad Pattani Kurma Recipe (Chettinad Peas Curry)

Ingredients

4 tablespoons Fresh coconut – grated,5 Cashew nuts,2 teaspoons Chana dal (Bengal Gram Dal),2 teaspoons Poppy seeds,5 cloves Garlic,1 inch Ginger,1 Cinnamon Stick (Dalchini),3 Cloves (Laung),1 Cardamom (Elaichi) Pods/Seeds,1 teaspoon Fennel seeds (Saunf),4 Green Chillies – adjust as per taste,1 cup Green peas (Matar) – steamed,1 Onion – finely chopped,1 Tomato – finely chopped,2 teaspoons Sunflower Oil,1 Cinnamon Stick (Dalchini),2 Cloves (Laung),1 Cardamom (Elaichi) Pods/Seeds,1/2 teaspoon Fennel seeds (Saunf),1 teaspoon Red Chilli powder,2 teaspoon Lemon juice,1 sprig Curry leaves,Salt – to taste

Instructions

1. To begin making Chettinad Pattani Kuruma Recipe (Chettinad Peas Curry), steam the green peas in a pressure cooker or steamer for few minutes and keep it aside.Now take a pan and dry roast the ingredients except grated coconut in medium heat till aromatic.Lastly, add the coconut and stir till it becomes light brown. Cool this mixture and grind it in a mixer grinder to a paste consistency by adding a little water in a mixer and keep it aside.Take another pan heat oil, put the cinnamon stick, cloves, cardamom and fennel seeds and let it splutter.To this add the onions and sauté till it becomes translucent.Add the chopped tomatoes and cook until the mixture becomes mushy.Add the ground paste to this and enough water, season with salt and bring it to a rolling boil. The gravy should be little thin since it will thicken when it cools down.Add the steamed green peas and simmer over low heat for ten minutes and switch off the flame.Pour the lemon juice over it, mix and serve the Chettinad Pattani Kurma Recipe (Chettinad Peas Curry) with ghee rice or any Indian bread like Phulkas, Tawa Paratha or Naan.

Recipe Details