Quick and delicious Pattani Kurma video recipe with detailed step by step pictures. Green Peas Kurma recipe, made with winter season's fresh green peas - best with roti, appam or dosa!
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!
How to Make Pattani Kurma | Green Peas Kurma Recipe
Green Peas Kurma | Pattani Kurma
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
- 2 Onions Finely Sliced
- 2 Tomatoes Finely Chopped
- 1 cup Fresh/Frozen Green Peas
- ½ cup Coconut Grated
- 1-2 Green Chillies
- 1 teaspoon Ginger Garlic Paste
- ½ teaspoon Red Chilli Powder
- ½ teaspoon Garam Masala Powder
- ¼ teaspoon Turmeric Powder
- 2 teaspoon Oil
- ½ teaspoon Cumin Seeds
- 2 Cloves
- 1 Cardamom
- 1 Bay Leaf
- 1 Cinnamon Stick
- Salt as needed
- Water as needed
- 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, red chilli powder, garam masala powder and required salt. Cook for a couple of minutes.
- Meanwhile, make a smooth paste of coconut and green chillies in a mixer grinder.
- Add this prepared paste to the green peas mixture and mix well. Add some water if required.
- Cook on low heat for 2-4 mins. Rinse out the blender jar and add ½ cup water. Cook again for 3-4 minutes.
- Add fresh green peas and cook covered for 7-8 minutes.
- Remove from heat and garnish with 2-3 tablespoon finely chopped coriander leaves.
- Serve hot with dosa/rotis/chapathi/rice/pulav.
Step By Step Instructions
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, red chilli powder, garam masala powder and required salt. Cook for a couple of minutes.
Meanwhile, make a smooth paste of coconut and green chillies in a mixer grinder.
Add this prepared paste to the green peas mixture and mix well. Add some water if required.
Cook on low heat for 2-4 mins. Rinse out the blender jar and add ½ cup water. Cook again for 3-4 minutes.
Add fresh green peas and cook covered for 7-8 minutes.
Remove from heat and garnish with 2-3 tablespoon finely chopped coriander leaves.
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.
I would be delighted to know if you have tried this recipe, don’t forget to provide your rating for this recipe and do share your comments below. If you have any questions, you can always e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
Wooow yummy 🙂
Thanks T 🙂
thanks much dear 🙂
Lynz Real Cooking
Lovely and fresh! yumm
Thanks much Lynn 🙂
Lynz Real Cooking
yumm fresh peas
White House Red Door
Looks so beautiful and delicious! I'm with you... always have frozen peas on hand. Will definitely try making this!
Thanks much 🙂 I'm a big fan of peas too - let me know if you get to make this 🙂
Like coconut chutney peas kurma is a life saver.. Using fresh peas is great. yumm
Thanks Sri 🙂
Mmmmm - I too am a fan of peas and never without them in the freezer. I used to sit at the table podding them with my grandmother and loved the little bright green balls bouncing into the colander. I will certainly make this - it's a whole different take on my world of peas 🙂
Let me know when you get to try this dish 🙂 I guessed you would like this recipe!
I certainly will - and I know my tastes are pretty transparent!!
Freda @ Aromatic essence
Thanks much Freda 🙂
Traditionally Modern Food
Peas kurma looks yum with some oti I can finish it in no time
Thanks dear 🙂
my all time fav ..... and buy it bulk and store it.... i take it to the US too 🙂 by packing nicely with hundred cloths on it sigh.. I am that crazy about peas ....
So we are together in our peas craziness 😀
Thanks Gayathri 🙂 welcome to my blog!
side dish for dosa
Wow.. its great...