October 30, 2015

Green Peas Kurma

Remember the Ghee Rice recipe? I told you that it really pairs well with some nice Green Peas Kurma right? 

Well, that's what I have for you today. A South Indian Style, Coconut based Kurma made with Dried Green Peas

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In the South Indian version of Kurma, it is very common to use fresh coconut. It gives a nice nutty flavour to the gravy. A few versions, mostly the Kerala style has Coconut Milk in it.

Green Peas Kurma1

How To:

Soak dried peas in water for 6 hours or overnight. Pressure cook with some salt. set side to let it cool.

Meanwhile, in a pan, heat half a teaspoon of oil. Add red chilies, coriander seeds, poppy seeds, cloves & cinnamon. roast on low flame for a couple of minutes & set aside. In the same pan, heat some more oil, Add roughly chopped onions, tomatoes, ginger garlic paste & saute till the onions & tomatoes turn soft. Allow it to cool

Grind together the cooked onions & tomatoes, roasted spices along with grated coconut & cashew nuts into a smooth paste. Add a bit of water if necessary.

In a heavy bottomed pan, Add a teaspoon of cooking oil, splutter mustard seeds. Add the ground paste & turmeric & saute for a couple of minutes. Add cooked peas, 1.5 cups of water & Garam Masala. Add the salt & mix well. Let it simmer for 5-6 minutes on medium flame. If you feel the gravy is too thick, add some more water to adjust the consistency

Turn off the heat & garnish with chopped Coriander leaves.


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Serve warm with Ghee Rice/Jeera Rice, A mildly spiced Pulao, Plain Basmati Rice or Indian Flat Breads. 

And this Kurma also pairs very well with Spongy Set Dosas & Appams

NOTE:
You can also use boiled & cubed potatoes or Baby Potatoes to give more body to the gravy. 

Use Fresh Green Peas when in season instead of the dried ones.

I do not like using Frozen peas in the recipe as they tend to get a bit soft after cooking unlike the fresh ones.

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