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Pattani Kurma recipe

dry peas kurma recipe - an excellent side dish made in south Indian style for idli/dosa and also goes well with rice.
Cook Time1 hr
soaking the peas8 hrs
Total Time9 hrs
Course: Side Dish
Cuisine: South Indian, Tamilnadu cuisine
Keyword: curry for rice, curry recipes, healthy recipes, side dish for appam, side dish for chapathi, side dish for dosa, side dish for idli
Servings: 4 servings
Author: Jinoo Jayakrishnan
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  • 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.