White Peas Kurma South Indian Style

Kurmas in South India are so very unique than the rest of kurmas made in India or other asian countries.

The main ingredient in most of the other kurmas is Coconut milk and very mild is taste and spice, in contrast, typical of south indian kurmas are spicy with spices and heat of chillies, fresh coconut is used instead of coconut milk, this kurma is made with white peas, kabuli chana or mixed vegetables.

It is a very good side dish with, idlis, dosas, chapathis, pooris  or even with biryani or pulao.

Ingredients:

White Peas - 2 cups(soaked overnight or 6-8 hours,

Oil - 1 tablespoon,

Bay Leaf - 1,

Star Anise - 1/2 of the a flower,

Onion - 1 large chopped,

Ginger Garlic Paste - 1 tablespoon,

Tomatoes - 3 Medium chopped,

Red Chilly Powder - 1 teaspoon,

Coriander Powder - 1 teaspoon,

Turmeric - 1/2 teaspoon,

Garam Masala Powder - 1/2 teaspoon,

Chopped Coriander leaves - 1 tablespoon,

Lemon juice - Juice of 1 medium lemon,

Salt.

To Grind to Paste:

Fresh/Frozen Grated Coconut - 1/2 cup,

Cashews - 4-5,

Fennel Seeds - 1 teaspoon,

Poppy Seeds - 1/2 teaspoon,

Split Roasted Gram - 1 tablespoon,

Green Chillies - 2,

Cinnamon - 1 inch,

Cloves - 3,

Cardamom - 1.

Method:

Pressure cook the soaked peas in enough water with salt for 3-4 whistles.

Grind the Ingredients, under grinding table with water to smooth paste and keep aside.

In a broad pan, heat oil.

Add bay leaf and star anise.

Once the spices roasted, add chopped onions and fry until pink.

Add ginger garlic paste and fry for a minute.

Add chopped tomatoes and fry until tomatoes are cooked and mushy.

Add the dry spices, turmeric, red chilly powder, coriander powder and garam masala powder.

Fry for a minute. Adjust salt.

Add cooked peas with a cup of water.

Lower the heat and cook for 5 minutes.

Just before serving add lemon juice.

Garnish with chopped coriander and serve with poori, chapathi, idlis, dosas or even with pulao and biryani.

Note:

Instead of white peas, you can aslo use kabuli chana or mixed veggies.

You can use peas cooked water to adjust the thickness of the kurma.