Pattani Kurma – a delicious, simple curry recipe south Indian style made with dry peas/ pattani in a pressure cooker. This curry can be had with rice/idli/dosa and also chapathi.
Check out this Dry peas potato curry which is also an excellent choice of side dish for idli/dosa and rice.
In this curry, tempering is not done and it is optional. very little oil is used in this curry. If you prefer to temper, then crackle mustard seeds and curry leaves in coconut oil and add it to the curry.
While cooking the peas, care to be taken not to overcook and mash the peas, it has to be perfectly cooked. else the curry will be very thick.
Pattani Kurma recipe
Dry peas kurma recipe
Pattani Kurma recipe
- 2 cups dry peas soaked overnight
- 1 tbsp oil
- 1 inch cinnamon
- 3 no cloves
- 1 no cardamom
- 1 tsp fennel seeds
- 1 inch ginger
- 6-7 cloves garlic
- 1 no green chilli
- 1 medium onion roughly chopped
- 1 medium tomato roughly chopped
- 1/2 tsp poppy seeds
- 3 tbsp coconut
- 2 tbsp fried gram
- salt to taste
- 1/4 tsp turmeric powder
- 1/2 tsp chilli powder
- 1.5 tbsp coriander powder
- 1 handful coriander leaves chopped
- Soak the dry peas overnight. Drain the water and take it in a pressure cooker. Add l=water little above than the level of peas. Pressure cook for 4 whistles.
- Open after the pressure settles, keep aside until use.
- Meanwhile, heat oil in a pan and add cinnamon, cloves, cardamom, fennel seeds, green chilli, ginger, garlic cloves, chopped onions, chopped tomatoes and saute for 2 minutes on high heat.
- Further, add fried gram, poppy seeds, and coconut.
- Saute again for a minute or two. Let the mix cool down.
- grind it to a fine paste, add it to the cooked peas.
- Furthermore, add water, salt, turmeric powder, chilli powder, coriander powder, and mix well.
- Let the curry boil for at least 5 minutes on high heat.
- Lastly, garnish with chopped coriander leaves and serve it hot with idli/dosa.
How to make pattani kurma
To make this pattani kurma, firstly the dry peas have to be soaked overnight. Take the soaked dry peas in a cooker and add water. Water should be little above the level of peas.
Pressure cook for 5-6 whistles. open only after the pressure settles. Keep it aside until use.
In another pan, heat oil and add cinnamon, cloves, cardamom, fennel seeds, green chilly, ginger and garlic cloves.
Further, add roughly chopped onions and roughly chopped tomatoes altogether. saute for a minute or two on high heat.
Furthermore, add khus khus(poppy seeds), fried gram (pottukadalai), coconut and mix well. saute again for 1-2 minutes.
Cool the mixture and grind it to a fine paste. Add the ground paste into the cooked peas.
Add enough water to make it thin. approximately 1.5-2 cups of water is needed. add salt to taste.
To this, add turmeric powder, chilli powder, coriander powder and mix well.
Let the mixture boil for at least 5 minutes on high heat so that the raw smell of masala goes off. lastly, add coriander seeds.
Serve it hot with rice/idli/dosa/chapathi.