Potato Peas Curry (Pattani Kurma)  

Saturday, January 24, 2009

Pattani Kurma is one of my favourite side-dishes for chapathi/parota. This is a Tamil-based recipe. The amount presented here serves four.


Potato - 3 or 4
Green peas - 1 cup
Grated coconut - 1/2 cup
Fennel seeds - 1 tsp
Cashew nuts - 5
Curry leaves - 7
Bay leaves - 2
Cinnamon - 2
Cloves - 2
Onion - 1
Tomato - 2
Ginger garlic paste - 1 tsp
Red Chilli powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/4 tsp
Coriander leaves - for garnishing


1. Soak peas overnight. Pressure cook it with potato (3 whistles should do).

2. Blend coconut, cashew nuts and fennel seeds with water nicely and keep aside.

3. In a large pan, heat oil and add cinnamon, cloves, bay leaves and curry leaves.

4. Add chopped onion and fry till it turns golden brown. Then add ginger-garlic paste and fry till the raw flavour has left.

5. Add chopped tomato and turmeric powder. Then add the boiled potatoes and peas.

6. Add salt, red-chilli powder and coriander powder with 1/2 cup water and boil for 5 minutes.

7. Now add the blended coconut mix and boil the kurma in medium flame.

8. After 5-7 minutes, garnish with coriander leaves and the kurma is ready to serve with roti or parota.
This is my entry to CFK-Potato hosted by Deepa, initiated by Sharmi.

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