One of my favorite ingredients is fresh green peas. I always have frozen peas in stock in my refrigerator but when these green peas are in the market – I go overboard buying them in bulk. The quality of the fresh stuff would be incomparable to the frozen stuff, peas are no exception. When these fresh green peas are in season, I also go overboard cooking different delicacies. I have already posted the recipes of Green Peas Biryani & Green Peas Pulav and today, it is Green Peas Kurma. Kurma (not to be confused with Korma) is a very South Indian thing. The spice mixture for Kurma is not the same in every household. But there is one ingredient that is common for any Kurma recipe – Coconut. For this Pattani Kurma, I used very minimal spices for the masala blend – a handful of coconut and green chillies. That’s all 🙂 Did I not say minimal?! I wanted green peas to shine through and be the hero of the dish. If required, coriander or mint leaves can be added in the masala blend for added flavor. This goes perfectly well with any type of dosa and rotis.
Do check out my other Kurma variations here!
To make Green Peas Kurma
What I used –
- Onion, 2 large
- Tomato, 2 large
- Fresh/Frozen Green Peas, 1 cup
- Coconut Chopped, ½ cup (or less)
- Green Chillies, 2 – 3
- Ginger Garlic Paste, 1 tsp
- Red Chilli Powder, ½ teaspoon (optional)
- Garam Masala Powder, ½ teaspoon (optional)
- Turmeric Powder, ½ tsp
- Salt, as required
- Cumin Seeds, ½ tsp
- Cloves, Cardamom, Bay Leaf and Cinnamon 1” piece, each 1
- Oil, 2 tsp
- Water, as required
How I made –
- In a pan, heat oil. Add cloves, cardamom, bay leaf and cinnamon – cook for 20 secs. Add cumin seeds and let them splutter. Add julienned onions and fry until translucent. Add ginger garlic paste and fry for a couple of minutes.
- Add finely chopped tomatoes and cook until mushy. Add turmeric powder and required salt. Cook for a couple of minutes. Add fresh green peas and cook on low flame till half done.
- Meanwhile, make a smooth paste of coconut and green chillies in a mixer grinder. Once the green peas are ¾th cooked, add this prepared paste to the green peas mixture and mix well. Add some water if required.
- If using, add red chilli powder and garam masala powder. Check for salt and spiciness. Cook on low heat for 2-4 mins. Remove from heat.
- Serve hot with dosa/rotis/chapathi/rice/pulav.
- The masala paste can be prepared in advance and stored in refrigerator.
- Cloves, cardamom, cinnamon, bay leaf can be added in the oil at the beginning if you want the Kurma to be more flavorful. Can be skipped as well.
- Additionally, poppy seeds can be added in the coconut mixture while blending.
- I sometimes do not add red chilli powder or garam masala powder at all. If the green chillies are not very spicy, additionally these can be added.
- Do not boil over a high flame once coconut is added – the mixture can curdle or split. Cook on low flame but not more than 5 mins.
- For additional spiciness, split green chillies can be added to the oil at the beginning.
PS – I will update the post with step by step pictures soon. Missed clicking them on the day this Kurma was prepared.