Green peas kurma for chappathi
Kurma dishes in South India are prepared by adding coconut or coconut milk while in North India, it is known as 'Korma' in which onion and cashew paste is used to make it appear thick. In this recipe, I am explaining one the simple ways of preparing green peas kurma in south Indian style. But I preferred to use palm oil instead of coconut oil to bring in a special aroma and flavour, to make it appeal a slight variant from its contemporaries. It goes well with appam, chappathi, poori and even dosa.
Green peas - 1 cup
Onion, big sized, finely cut into pieces - 1
Tomato, finely cut into pieces - 1
Cumin seeds - 1/4 tsp
Curry leaves - As needed
Coriander leaves - As needed
Green chillies - 3
Pepper powder - 1/4 tsp
Masala powder - 1/2 - 1 tsp
Salt - to taste
Ginger-garlic paste - 2 tsp
Vegetable oil - 2 tsp
Turmeric powder - 1/4-1/2 tsp
Coconut well grinded - 3/4 cup
Method of preparation:
1. Soak green peas for 5-6 hours. Pressure cook it by adding 2 green chillies, pepper, ginger-garlic paste, turmeric powder and salt.
2. When the pressure drops to zero, add coconut paste and garam masala powder. Add water if necessary and boil it.
3. Heat oil in a pan and add cumin seeds.
4. When it splutters, add onion, curry leaves and one chilli finely chopped. Put the flame in high position and don't stir it.
5. When onion slightly turns light brown, add tomato and fry it both for 1-2 minutes.
6. Add this mixture to the curry along with some chopped coriander leaves.
The curry is now ready to serve. It tastes best for chappathi, poori and appam.
Note: A slight varience of this curry can also be made by adding boiled onion. While cooking the peas, add an onion as a whole. Later, when coconut is grinded, this onion is also added along with coconut. To make this curry more rich, you can add a handful of soaked cashewnuts also, while grinding.
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