I have given this for the magazine as Mushroom peas kurma. This peas kurma is a super hit at home. We usually make veg kurma | vellai kurma for chapati | poori. We usually grind fennel seeds, coconut, cashew nuts and chilis for making the kurma masala. This peas kurma is slightly different from the usual one we make. The secret ingredient Kal paasi | stone flower, a chettinad spice which makes the kurma very flavourful. We get this widely in Indian grocery shops. Even this spice gives a wonderful flavour to biryanis too. Do try this kurma and let me know how this turns out. Also check out
Vellai kurmaKurma with coconut milkChanna kurmaBeetroot kurmaNilgiri kurma
Peas kurma pairs well with
PooriKuska biryaniMushroom biryaniIdiyappam
.Chop the onions and tomatoes finely. Peel the skin of garlic.
In a pan add oil and add the finely chopped onions. Saute for a minute. Add a little salt. Add the garlic cloves. Mix well and add the chopped tomatoes. Cook till it becomes soft. Switch off the flame and add the cashew nuts. Add the fennel seeds and kal paasi. Stone flower | kalpaasi gives an excellent flavour to the kurma, so do not skip it. It is easily available in Indian grocery shops. Now add in the red chili powder, coriander powder, and cumin powder. Add the grated coconut.
Allow this to cool completely. Grind this into a fine paste by adding coconut, kalpaasi and cashew nuts.
Add ½ tbsp oil to a pan and add this paste. Cook for a minute and the frozen peas.
Add 1 – 1.5 cups of water and mix well. Cover it with a lid and cook for 10 minutes. Stir in between. Switch off the flame. Garnish with coriander leaves.
If using fresh green peas, you can cook this in a pressure cooker for 2 whistles. Add the ground masala to the cooker and add the fresh peas. Add in the water and cover and cook for 2 whistles.
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