Chettinad Peas Kurma (Pattani Kurma) – Authentic South Indian Veg Curry Recipe

Chettinad Pattani Kurma Recipe (Chettinad Peas Curry)

A flavorful and aromatic curry from the Chettinad region, this Chettinad Pattani Kurma, or Chettinad Peas Curry, offers a delightful blend of spices and fresh ingredients, making it a perfect dish for a comforting dinner. This vegetarian recipe features steamed green peas in a rich and flavorful coconut-based curry sauce that pairs wonderfully with ghee rice or Indian bread like phulkas, tawa paratha, or naan.

Ingredients:

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Servings: 4

Cuisine: Chettinad

Course: Dinner

Diet: Vegetarian

Instructions:

1. Prepare the Green Peas:
   Start by steaming the green peas. You can do this in a pressure cooker or a steamer for a few minutes until they are tender. Set them aside once done.

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2. Prepare the Spice Paste:
   In a dry pan, roast the following ingredients on medium heat until they become aromatic: cashew nuts, chana dal, poppy seeds, garlic, ginger, cinnamon stick, cloves, cardamom, fennel seeds, and green chillies. Stir occasionally to ensure they don’t burn.
   Finally, add the grated coconut to the pan and continue roasting, stirring, until the coconut turns a light golden brown. Turn off the heat and allow the mixture to cool.
   Once cooled, transfer everything to a mixer grinder and grind it into a smooth paste by adding a little water as needed. Set the paste aside.

3. Cook the Curry Base:
   In another pan, heat the sunflower oil over medium heat. Once the oil is hot, add the cinnamon stick, cloves, cardamom, and fennel seeds. Let them splutter for a few seconds, releasing their fragrance.
   Add the chopped onions to the pan and sauté until they become soft and translucent.

4. Add the Tomatoes and Cook:
   Stir in the chopped tomatoes and cook until they soften and the mixture becomes a bit mushy. This will help form the base of the curry.

5. Combine the Paste and Simmer:
   Add the ground spice paste to the pan along with enough water to achieve your desired gravy consistency. Season the curry with salt to taste and bring it to a rolling boil. Let the curry simmer for a few minutes. The gravy should be slightly thin at this point, as it will thicken upon cooling.

6. Add the Steamed Peas:
   Add the steamed green peas to the simmering curry and mix well. Allow the curry to cook on low heat for about 10 minutes, letting the flavors meld together.

7. Final Touch:
   Once the curry is ready, turn off the heat. Add fresh lemon juice and stir to combine. The tangy lemon juice will balance the spices and add a fresh kick to the curry.

8. Serve:
   Serve the Chettinad Pattani Kurma (Chettinad Peas Curry) hot with ghee rice, phulkas, tawa paratha, or naan for a complete and satisfying meal. Garnish with a sprig of curry leaves for an added touch of flavor.

Tips for the Best Chettinad Pattani Kurma:

• Adjust the number of green chillies based on your preference for spiciness.
• For a richer flavor, you can use fresh coconut milk in place of some of the water when simmering the curry.
• If you don’t have curry leaves, you can substitute them with a pinch of dried curry leaf powder, though fresh curry leaves are preferred for authenticity.
• This curry can be refrigerated for a couple of days, and the flavors tend to develop even more over time, making it a great make-ahead dish.

Enjoy your delicious Chettinad Pattani Kurma as a delightful main course with your favorite Indian bread or rice!