Authentic Tamil Nadu Chettinad Pattani Masala with Warm Idiyappam
A fragrant and fiery Chettinad green pea gravy packed with freshly roasted spices, perfectly paired with delicate string hoppers for a comforting meal.
50min
Total Time
4
Servings
Tamil Nadu (Chettinad)
Cuisine
Recipe
1
Dry roast the coconut, coriander seeds, cumin seeds, fennel seeds, red chillies, cinnamon, cloves, and cardamom until golden and aromatic, then grind to a smooth paste with a little water.
2
Heat sesame oil in a heavy-bottomed pan and sputter the mustard seeds and curry leaves.
3
Add the sliced onions and sauté until translucent, then stir in the ginger-garlic paste until the raw smell disappears.
4
Add the chopped tomatoes and cook until they turn soft and oil separates from the masala.
5
Toss in the fresh green peas, turmeric powder, and salt, sautéing for a couple of minutes.
6
Pour in the freshly ground spice paste and 1.5 cups of water, bringing the mixture to a gentle boil.
7
Cover and simmer on medium heat for 15 minutes until the peas are tender and the gravy thickens richly.
8
Serve piping hot alongside freshly steamed, warm idiyappam.
Ingredients
2 cups fresh green peas (pattani)
1 large onion, finely sliced
2 ripe tomatoes, chopped
1 tbsp ginger-garlic paste
1 sprig fresh curry leaves
2 tbsp sesame oil
1 tsp mustard seeds
1/2 tsp turmeric powder
Salt to taste
For the dry roast masala:
2 tbsp grated coconut
1 tbsp coriander seeds
1 tsp cumin seeds
1 tsp fennel seeds
4 dry red chillies
1 cinnamon stick
2 cloves
1 cardamom pod
For serving:
8 warm idiyappam (string hoppers)
*This AI-generated recipe may contain inaccuracies.