Chettinad Peas Curry (Chettinad Pattani Kurma)
Description:
Chettinad Peas Curry, also known as “Chettinad Pattani Kurma,” is a flavorful and aromatic dish from the Chettinad region of Tamil Nadu. This curry is made by cooking fresh green peas with a rich and aromatic Chettinad masala paste, which includes ingredients like coconut, cashews, fennel seeds, and a variety of spices. The addition of curry leaves and lemon juice elevates the taste, creating a deliciously balanced dish. It pairs wonderfully with flatbreads like parathas and is perfect for a wholesome dinner.
Cuisine: Chettinad
Course: Dinner
Diet: Vegetarian
Ingredients for Chettinad Peas Curry
| Ingredients | Quantity |
|---|---|
| Fresh coconut | 4 tbsp (for making the paste) |
| Cashew nuts | 5 pieces |
| Chana dal (Bengal gram) | 2 tsp |
| Poppy seeds (khus khus) | 2 tsp |
| Garlic | 5 cloves |
| Ginger | 1-inch piece |
| Cinnamon stick | 1 small piece |
| Cloves | 3 pieces |
| Green cardamom (elaichi) | 1 piece |
| Fennel seeds (saunf) | 1 tsp |
| Green chilies | 4 pieces (slit) |
| Fresh green peas (hara matar) | 1 cup (boiled) |
| Onion | 1 large (finely chopped) |
| Tomato | 1 medium (finely chopped) |
| Cooking oil | 2 tsp |
| Cinnamon stick | 1 small piece |
| Cloves | 2 pieces |
| Green cardamom | 1 piece |
| Fennel seeds | ½ tsp |
| Red chili powder | 1 tsp |
| Lemon juice | 2 tsp |
| Curry leaves | 1 sprig |
| Salt | To taste |
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Instructions:
-
Cook the Peas:
Start by boiling the green peas in a pressure cooker with enough water for about 1–2 whistles. Once done, drain the excess water and set the peas aside. -
Prepare the Masala Paste:
Heat a pan and add the ingredients for the masala paste: coconut, cashews, chana dal, poppy seeds, garlic, ginger, cinnamon stick, cloves, cardamom, and fennel seeds. Sauté these ingredients for 1 minute to release the flavors.
After a minute, add the fresh coconut and sauté for another 30 seconds. Allow this mixture to cool completely.
Once cooled, blend the mixture with a little water into a smooth paste. Set the paste aside. -
Cook the Curry:
In a separate pan or kadhai, heat 2 tsp of oil. Add the cinnamon stick, cloves, cardamom, and fennel seeds. Sauté these for 10 seconds to infuse the oil with their aromas.
Next, add the finely chopped onions and cook them until they turn soft and translucent.
Add the chopped tomatoes to the pan and cook until they soften completely. -
Add the Masala Paste:
Once the onions and tomatoes are cooked, add the prepared masala paste to the pan along with a little water to achieve your desired gravy consistency. Stir everything well and season with salt and red chili powder. Let the mixture cook on medium heat for about 5–7 minutes until the oil begins to separate from the gravy. -
Simmer the Curry:
Once the gravy thickens, add the boiled peas to the pan. Stir to combine, and let it simmer on low heat for 8–10 minutes, allowing the peas to absorb all the flavors from the masala. -
Final Touches:
After 10 minutes, turn off the heat. Add the lemon juice and mix well. Finally, garnish with fresh curry leaves for that extra burst of flavor. -
Serve:
Serve the Chettinad Peas Curry hot with parathas or steamed rice. It also pairs wonderfully with a side of boondi raita for an authentic touch.
Serving Suggestions:
Chettinad Peas Curry is best served with hot Lacha Paratha or soft Chapatis. You can also pair it with a side of cool boondi raita for a complete and satisfying meal. This flavorful curry brings out the essence of Chettinad cuisine with its rich spices and aromatic flavors, making it an ideal choice for a comforting dinner.
Enjoy this easy-to-make, spicy, and mouth-watering Chettinad Peas Curry that is sure to impress your taste buds!
