Preparation time: 20 minutes
Cooking time: 20 minutes
Serves: 6 serving
This Pattani Kurma recipe uses peas and coconut milk and it is very tasty and goes well with chapati, nan, kulcha etc. Peas is a legume and is rich is protein, vitamin, iron and starch and rich in antioxidants. Coconut milk heals stomach ulcer. These two mixed with masala makes a spicy, tangy, yummy, delicious recipe Pattani Thengaippal kurma.
- Shelled green peas 100 g
- Medium sized potatoes 3
- Onion 3, grind to paste
- Tomatoes 3, grind to paste
- Cinnamon 1” stick, cardamom 3 pods, clove 3, ginger 1” piece, green chilies 3, aniseed 1 spoon, fried gram 1 spoon, coriander seeds 1 spoon, garlic 3 pods ground to smooth paste with little/no water
- Small coconut 1 grind and take thick milk 200 ml
- Coriander leaves to garnish. Salt to taste
Cook peas and potatoes till done.
Heat oil in a pan and fry onions until it turns golden brown.
Add tomato puree in it and fry again till they mix and become thick with loss of water.
Add the ground masala paste to it and fry until raw smell of garlic goes off.
Pour only little water and mix well and add salt. When everything boils leave it for 1-2 minutes.
Add the coconut milk, stir and when the mixture begins to boil remove from fire and garnish with coriander leaves. Now kurma is ready to serve. Do not overcook/reheat after coconut milk is added as it will spoil the taste.