Pattani kurma /( green peas kurma)

Ingredients

• 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.

You may like

Vegetarian rice salad: feta, corn, carrots, peas, cherry tomatoes and mint

Preparation

• 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.