Pattani kurma /( green peas kurma)

Main Dish
2 servings
15 min
20 min
Very Easy


Number of serving: 2
1 cup dry green Peas

3 tablespoons Coconut

5 nos Cashew nuts

1 teaspoon Fennel seads

1 no Onion(chopped)

2 nos Tomato (chopped)

1 no Cloves

1 Cinnamon (1" piece)

1 no bayleaf

1 no Cardamom

1 teaspoon Garam masala

1 teaspoon Ginger/Garlic paste

1 teaspoon Red chilly powder

1 pinch Turmeric powder

1 teaspoon Cumin seeds

1 sprig Curry leaves

1 tablespoon 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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