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Peas Potato Kurma

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Kurma is a very versatile side dish. It goes well with idl, dosa, chapathi and even rice. It can be easily adapted; all you need to do is adjust the base of the gravy according to your style (i.e. the ground ingredients) and throw in veggies of your choice and it is done. Today's version is of ground cashews-chilli-coconut base giving a rich spicy product that complements the subtly flavoured veg Pulav. 
Peas Potato Kurma
Peas Potato Kurma

Peas Potato Kurma

Peas and potatoes cooked in a creamy coconut paste.

Prep Time: 10 Mins | Cook Time: 20 Mins | Total Time: 30 Mins | Serves: 2

Ingredients

  • 2 Medium sized Potatoes, cubed
  • ½ Cup Peas (Fresh or Frozen)
To Grind
  • 3 tablespoon Grated Coconut
  • 5 Cashews
  • ¼ teaspoon Poppy seeds
  • ½ teaspoon Fennel seeds
For the Gravy
    • 2 tablespoon ( oil + Ghee )
    • ¼ teaspoon Mustard seeds
    • ¼ teaspoon Cumin seeds
    • 2 Green chillies, slit lengthwise
    • 3-4 Curry leaves, torn
    • ¼ Cup Chopped Onions
    • 1 Medium sized Tomato, chopped
    • 1 teaspoon Coriander powder
    • ½ teaspoon Turmeric Powder
    • Salt to taste
    Instructions

    1. Soak cashews, poppy seeds and fennel seeds in water for about 10 minutes. Then drain the water and grind it to a smooth paste. Add little water if required. 
    2. Heat oil in a kadai. Add mustard seeds, cumin seeds and let it splutter. 
    3. Then add green chillies, curry leaves and give a quick stir.
    4. Add the onions and saute until it becomes translucent. Then add the tomatoes and let them cook completely. Keep stirring in between. 
    5. Then add the potatoes, little salt and some water. Cover and cook until the potatoes become tender. 
    6. Then add the ground paste and cook on medium flame until the raw smell of the fennel seeds and poppy seeds go off. 
    7. Add the peas and some more water to get a curry consistency. Check for salt and adjust. 
    8. Finally garnish it with coriander leaves and serve warm as a side to idly, dosa, chapathi and also rice. 

    This post is for the event Cooking with Cookbook Challenge hosted by Srivalli.

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    Reader Interactions

    Comments

    1. Srivalli says

      What a lovely gravy!...love that texture and pairing with rice..

      Reply

    2. Pavani N says

      What a creamy and colorful kurma.. I love kurmas that don't have yogurt in them and this fits the bill perfectly. Will try this one out soon.

      Reply

    3. Chef Mireille says

      kurma looks so creamy and delicious

      Reply

    4. Rafeeda AR says

      looks so delicious...

      Reply

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