Authentic Tamil Nadu Chettinad Pattani Kurma with Warm Idiyappam
A fragrant and fiery Chettinad-style green pea gravy simmered in freshly ground roasted spices and coconut paste. Served alongside delicate, steaming string hoppers for a comforting, traditional South Indian feast.
50min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Dry roast the fennel seeds, peppercorns, coriander seeds, dry red chillies, cinnamon, cloves, and cardamom until aromatic, then grind them along with grated coconut and a little water into a smooth paste.
2
Heat gingelly oil in a heavy-bottomed pan, add mustard seeds and let them splutter, followed by curry leaves and sliced onions until translucent.
3
Add chopped tomatoes and cook until they turn soft and oil begins to separate from the masala.
4
Stir in the fresh green peas and turmeric powder, sautéing for two minutes.
5
Pour in the freshly ground coconut-spice paste and add two cups of water to adjust the gravy consistency.
6
Cover and simmer on medium heat for fifteen minutes until the peas are tender and the kurma thickens.
7
Garnish with fresh coriander leaves and serve hot with steaming Idiyappam.
Ingredients
2 cups fresh green peas
1 large onion, finely sliced
2 ripe tomatoes, chopped
1 cup fresh grated coconut
1 tbsp fennel seeds
1 tbsp whole black peppercorns
1 tbsp coriander seeds
3 dry red chillies
1 inch cinnamon stick
2 cloves and 1 cardamom
1 sprig fresh curry leaves
2 tbsp gingelly oil
1 tsp mustard seeds
1/2 tsp turmeric powder
Salt to taste
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.