Peas (Pattani) Kuruma

Ingredients

Peas - 1 cup (soaked overnight)
Coconut Grating - 1/2 cup
Green Chillies - 4
Fennel (Perunjeeragam) - 1 tbsp
Ginger - 1 inch piece
Garlic - 5 big pods
Oil - 2 tbsp
Mustard + Urad dhal - 1 tbsp
Curry Leaves - 5 Nos.
Onion (chopped) - 1 handful
Tomato (chopped) - 1
Coriander Powder - 1/2 tbsp
Red Chilli Powder - 1/4 tbsp
Turmeric Powder - 1/4 tbsp
Garam Masala - 1/2 tbsp
Salt - To Taste
Water - As needed
Coriander Leaves - To Garnish

Method

1. In a pressure cooker, add the soaked peas, little salt and water just to cover the peas. Pressure cook on a MEDIUM heat for about 10 min.
2. In a mixer / blender, grind the coconut, green chillies, fennel, ginger and garlic with little amount of water.
3. In a pan, add oil.
4. When hot, add mustard, urad dhal, curry leaves and onion....one after the other.
5. When the onion is fried well, add the chopped tomatoes.
6. Fry until the tomatoes turn mushy.
7. Add all the masala powders, salt and fry for a minute in a MEDIUM heat.
8. Add the grind masala and fry for 2 min in a MEDIUM heat. (Careful....the masala may splatter on the hands)
9. Add the cooked peas with necessary water.
10. Check for salt and chilli powder.
11. Boil in a medium - high heat till the required consistency is reached.
12. Garnish with coriander leaves.
13. Serve with poori, chappathi, paratha, idly or dosa.

Note

1. Peas can be replaced by green peas. The green peas can be added directly and allowed to cook. No need to pressure cook. But the taste of the kuruma will be different.
2. Apart from a good accompaniment for bread varieties, this goes well with idly / dosa.