24 POTATO PEAS KURMA

Potato Peas/Urulaikilangu pattaani Kurma.


This kurma goes well with any type of rice/chapathai/paratha and even idli/dosas. You can adjust the thickness according to the dish that it is goind to served. I wanted to have the color of this kurma to be white or light green. So for the spice instead of red chilli powder have used green chillies.


Potato - 2 big chopped boiled and cut into thick cubes
Green peas - 3/4 th cup cooked
Onion - 1 large chopped fine
Tomato - 1 medium
Ginger - 3/4 inch piece
Ginger and garlic paste - 1 tbsp
Coriander powder - 1 tbsp
Garam Masala powder - 3/4 tbsp
Salt as needed
Cumin seeds - 2 tsp
Fennel seeds - 1 tbsp
Poppy seeds - 1 tsp
Cinnamon - 2
Clove - 4
Cardamom - 2
Cilantro leaves
Coconut - 3/4 th cup grated
Oil - 3 tbsp


Grind together coconut, green chillies,poppy seeds, green chillies, fennel seeds, 1 tsp cumin seeds, 1 cinnamon, 2 clove and if needed few coriander leaves with little water to a very fine paste. Keep it aside

Heat oil in a frying pan and the remaining cumin seeds, cinnamon, clove and cardamom. Wait for few seconds and add the chopped onions. Fry till nice brown and add ginger garlic paste. Saute for a minute till raw smell leaves. Next add chopped tomatoes and cook till they are mashed and pulpy and water leaves out. Then add all the powders and mix once, immediately add the ground paste. Saute in the oil for 3 - 4 minutes and add some water according to thickness needed. Also add potatoes and peas along with salt and cook in medium flame till raw smell from the coconut leaves for around 10 minutes.