Green Peas Kurma | Easy Kurma Recipe

A simple and delicious kurma with green peas with the flavor of whole garam masala spices and coconut. A perfect side for your roti, poori, veg brinji and biryani. Check out the detailed recipe with the video below.

South Indian Style Kurma | Korma:

Every family has their kurma or korma recipes, and all those recipes are fantastic and authentic. I have tasted my mother’s version, my chithi’s version and my friend’s version and of course the restaurant version. Each of these differs in a couple of ingredients, but that change in ingredients gives a different and unique taste altogether. 

I love kurma with roti, chapati, pulav, biryani and also with rice. Yeah, I can have kurma and plain rice and dosai too. :-) I have already posted a few kurma recipes (vegetable kurma, tomato kurma, and turnip Kurma) and here is my next one – green peas kurma or pachai pattani kurma.

If you notice all my kurma recipes are with coconut. And that’s how it is mostly made in South India, especially in Tamil Nadu. Fresh coconut adds a nice flavor and also the rich taste. 

Green Peas Kurma:

This recipe is more similar to vellai kurma / white kurma(I am yet to post that). We don’t use red chili powder or red chilies nor tomatoes. All the flavors come from the whole garam masala spices, and that includes cloves, cardamom, cinnamon, black stone flower, fennel seeds and of course the coconut.

There isn’t much chopping involved as we are using only peas. You need to chop the onion, and that’s it. Also, you can grind the masala in the night and refrigerate it, and in the morning you can sauté the masala and add the peas and make kurma in no time. It is a perfect weekday recipe.

Now without any further ado, here is the green peas kurma recipe and the video. Please do subscribe to my channel and let me know your thoughts and feedback.

Ingredients:

• Peas – 1 cup (I used frozen peas)
• Oil – 1 tbsp
• Bay leaf – 1
• Sugar – ½ tsp. (optional)
• Star Anise – 1
• Water – ½ cup + 2 cups
• Finely chopped cilantro – 1 tbsp
• Salt – 1.5 tsps
• To Grind:
• Grated Coconut – ½ cup
• Medium Size onion – ½ (When chopped, approx ⅔ cups)
• Green Cardamom – 3
• Cloves – 4
• Cinnamon Stick – 1 inch
• Kalpaasi / Dagad Phool / Black Stone Flower – a small piece
• Garlic cloves – 2
• Ginger – ½ inch piece
• Fennel Seeds – 1 tbsp
• Poppy Seeds – 1 tbsp
• Roasted Gram Dal / Pottukadalai – 3 tbsps
• Green chilies – 3

How to Make Green Peas Kurma?

Prep-Work:

• Chop the onion roughly.
• If using frozen coconut then thaw it to room temperature.
• Grind all the ingredients given under to grind with ½ cup of water.
• Rinse the mixer jar with ½ more cup of water and set it aside.

Steps:

• Heat the kadai and add 1 tbsp of oil.
• Add the star anise and bay leaf and let it fry for 30 seconds.
• Now add the ground masala and cook it for three minutes over medium heat.
• After three minutes add the ½ cup of water with which we rinsed the mixer jar.
• Add the salt and sugar and mix well. Cook again for three more minutes stirring it for every one minute. We need to ensure the raw smell of the onion and masalas goes away.
• At this stage add the peas and gently mix.
• Now add the remaining 1.5 cups and mix thoroughly.
• Simmer this for five minutes and then add the chopped cilantro and bring it to one boil or simmer again for three minutes.
• And that’s it. Turn off the heat and the kurma is ready.
• Serve hot with roti or poori or rice.

Notes:

• Adjust salt and spices as per your preference.
• You can add potatoes and other veggies, but I just kept it simple with peas. Instead of chutney dal / pottukadalai, you can use cashews, and that makes this kurma rich and great for parties as well.
• The kurma thickens as it cools down. Adjust the water according to your consistency.
• The Black stone flower is optional, but if you can source it, please include it. It adds a unique flavor and if you can powder you can add up to ½ tsp.

📖 Recipe

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5 from 1 vote

Green Peas Kurma

A simple and delicious kurma with green peas with the flavor of whole garam masala spices and coconut. A perfect side for roti, poori, veg brinji & biryani.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Course: Entree

Cuisine: South Indian

Servings: 4

Calories: 191kcal

Author: Srividhya G

Ingredients

• ▢ 1 cup Peas I used frozen peas
• ▢ 1 tbsp Oil
• ▢ 1 Bay leaf
• ▢ ½ tsp Sugar optional
• ▢ 1 Star Anise
• ▢ 2.5 cups Water
• ▢ 1 tbsp Cilantro finely chopped
• ▢ 1.5 tsps Salt
• ▢ To Grind:
• ▢ ½ cup Grated Coconut
• ▢ ½ Medium Size onion When chopped, approx ⅔ cups
• ▢ 3 Green Cardamom
• ▢ 4 Cloves
• ▢ 1 inch Cinnamon Stick
• ▢ 1 inch Kalpaasi / Dagad Phool / Black Stone Flower – a small piece
• ▢ 2 Garlic cloves
• ▢ ½ inch Ginger
• ▢ 1 tbsp Fennel Seeds
• ▢ 1 tbsp Poppy Seeds – 1 tbsp
• ▢ 3 tbsps Roasted Gram Dal / Pottukadalai – 3 tbsps
• ▢ 3 Green chilies

Instructions

Prep-Work:

• Chop the onion roughly.
• If using frozen coconut then thaw it to room temperature.
• Grind all the ingredients given under to grind with ½ cup of water.
• Rinse the mixer jar with ½ more cup of water and set it aside.

Steps:

• Heat the kadai and add 1 tbsp of oil.
• Add the star anise and bay leaf and let it fry for 30 seconds.
• Now add the ground masala and cook it for three minutes over medium heat.
• After three minutes add the ½ cup of water with which we rinsed the mixer jar.
• Add the salt and sugar and mix well. Cook again for three more minutes stirring it for every one minute. We need to ensure the raw smell of the onion and masalas goes away.
• At this stage add the peas and gently mix.
• Now add the remaining 1.5 cups and mix thoroughly.
• Simmer this for five minutes and then add the chopped cilantro and bring it to one boil or simmer again for three minutes.
• And that's it. Turn off the heat and the kurma is ready.
• Serve hot with roti or poori or rice.

Video

Notes

• Adjust salt and spices as per your preference. You can add potatoes and other veggies, but I just kept it simple with peas.
• Instead of chutney dal / pottukadalai, you can use cashews, and that makes this kurma rich and great for parties as well.
• The kurma thickens as it cools down. Adjust the water according to your consistency.
• The Black stone flower is optional, but if you can source it, please include it. It adds a unique flavor and if you can powder you can add up to ½ tsp.

Nutrition

Calories: 191kcal | Carbohydrates: 18g | Protein: 4g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 0mg | Sodium: 1002mg | Potassium: 255mg | Fiber: 7g | Sugar: 5g | Vitamin A: 275IU | Vitamin C: 20.6mg | Calcium: 83mg | Iron: 2mg

I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

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