Pattani Kurma (Green Peas Masala)

- Submitted by Eliza

(Green Peas Curry, பட்டாணி குருமா, Aloo Matar)

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I still remember peas sundal served by one of my neighbor aunt in our apartment who keeps the 'Navaratri Gholu' every year. She prepares it so well and she serves it in a 'Dhonai', which is in the shape of cup that could be held very easily but made of leaves. It is easily disposable just like our modern day paper plates. Every year I just wait for her 'Gholu' invitation for the sake of tasting her pattani sundal with some shredded mango and her magical masala. In fact my love for green peas started after eating her sundal.

There will always be a box of soaked and cooked peas in my fridge. I use it for making quick sundal, cutlet, poriyal, kurma and so on. This peas comes to my immediate rescue during busy week days. I can make this protein rich pattani kurma any time to serve with roti, aapam or dosai. It tastes superb even when served for guests. 

Greenpeas (pattani) kurma can be made with fresh or dried peas. Fresh green peas season in India comes around November and goes on till January. When fresh peas are not available in market, you can go for the dry ones. These days frozen peas are also available. But beware of the soaked green peas that comes in packets in small shops which are immersed in green dye.

Green peas are rich in protein and Vitamin A. Eating peas is good for both eyes and skin.It improves resistance. It can be given to patients and kids frequently to improve stamina. It reduces blood sugar.It helps in controlling weight.It helps in cancer prevention. Osteoporosis patients can have peas on a regularly. So why are you waiting, do try this dish asap.

Recipe For Pattani Kurma

Preparation time: 10 minutes
Cooking time: 30 minutes
Serves: 4

Ingredients

• Dried green peas -1 cup (soaked for 5 hours)
• Cinnamon - 1 inch
• Cloves- 3-4
• Onion - 1 (chopped)
• Tomato - 1 (chopped)
• Ginger Garlic paste- 1.5 tbsp
• Red chili powder - 1 tbsp (or to taste)
• Coriander powder - 1 tbsp
• Fennel seeds (sombu) - 1/2 tbsp (powdered)
• Coconut milk - 1/2 cup (optional)
• Potato - 1 (peeled and cubed)
• Oil - for cooking
• Turmeric Powder - 1/4 tsp
• Cilantro - 1 handful (chopped)

Method

1. Wash and soak the green peas in enough water for at least 5 hours or overnight.
2. Pressure cook the soaked green peas with required salt and cook it for 10 min on high. Do not over cook or else the peas will become mashy.
3. Heat the kadai and add oil to it. Add the cinnamon stick and the cloves.
4. Sauté it with chopped onion until the onion becomes translucent.
5. Add chopped tomatoes together with ginger garlic paste, red chili powder, coriander powder and turmeric powder.
6. Add the cubed potato and sauté it and cover it with a lid along with little water.
7. When the potato is ¾ cooked add the cooked peas and let it boil for few minutes.
8. Add the sombu (fennel) powder. Add coconut milk and let it cook on low flame for couple minutes.
9. Check for seasonings and add more salt if needed. Garnish with finely chopped coriander leaves.

Serving Pattani Kurma

• Serve the pattani kurma either hot or warm with Chapatti or Rice. It also can be served with aapam, idiyappam, idli or dosa.

Tips

• Making kurma with dried peas tastes quite different than the one made with frozen peas.
• Sometimes I like cook peas after I germinate because there are some extra nutrients if germinated. To make sprouted green peas, soak the peas for some 6 - 8 hours in cold water and wash it thoroughly and keep the bowl in a warm place overnight. You can keep it inside the oven or a hot box by wrapping the peas in wet cloth.
• If you haven’t soaked the green peas overnight,  just soak it in hot boiling water for some 2 hours and then use it for cooking. All you have to do is some more whistles so that it gets cooked properly.

More Green Peas Recipes

Kheema Matar	Matar Methi Malai	Peas Pulav
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