Recipe for Kalan Pattani Kurma | Mushroom Green Peas Kurma Recipe. A rich kurma recipe that goes perfectly well with chapati or roti.
Kalan Pattani Kurma is a south Indian Tamil style kurma recipe made with mushrooms and green peas. The veggies are cooked in a tomato based curry and finished with cashew coconut paste. This is a thick creamy gravy that goes perfectly well with chapati or roti.
In some households, they do not like the flavour of spices like cinnamon and cloves in their kurma. It’s a personal preference. If you do not want to use the spices, you can omit it.
The cashew and coconut paste that’s added in the end makes this kurma very rich. The key is to get the paste as smooth as possible. If your mixie / blender is not heavy duty, grind it after soaking the cashews for 15-20 minutes. The soaking will help grinding the cashews to a smooth paste. In some homes, they also add a little bit of white poppy seeds along with the cashews and coconut. I have not used any poppy seeds today.
Along with spice powders, I have also used store bought curry powder. Curry powder is a spice blend. You can use the brand of your choice. I have listed the link to my choice of curry powder below.
While cooking the tomatoes for the kurma, make sure to use ripe tomatoes and cook the tomatoes to a mushy consistency. Mashing the tomatoes with a potato masher after cooking ensures that the kurma comes thick and creamy. Refer to the video for more clarity on how it’s done.
Here are the things you can buy online for making this recipe Tri Ply Deep Fry Stainless Steel Saute Pan https://amzn.to/347Rqdx Heavy Duty Indian Mixie https://amzn.to/3GptNKD Bolsts Curry Powder https://amzn.to/3gqyysZ Stone Flower Spice – Kalpasi https://amzn.to/3GlOKGh
Here is the video of how to make Kalan Pattani Kurma | Mushroom Green Peas Kurma Recipe
2 tablespoon Indian sesame oil 1 small piece cinnamon 1 star anise 3 cloves 1 small piece kal pasi 1/2 teaspoon cumin seeds 1/2 teaspoon fennel seeds 1 cup onions, finely chopped 2 green chillies, chopped 2 sprigs curry leaves, chopped 1/4 teaspoon black pepper powder 1/2 teaspoon turmeric powder 1 teaspoon red chilli powder 2 teaspoon coriander powder 1 teaspoon curry powder 1 teaspoon salt 1 tablespoon ginger garlic paste 4 tomatoes, chopped 200 grams button mushroom 1 cup green peas 1/2 teaspoon sugar 15 cashews 3 tablespoon fresh shredded coconut 1.5 cups water 1/2 of lime juiced 2 tablespoon coriander leaves, chopped
Heat oil in a pan and add in the spices, cumin seeds and fennel seeds. Add in the chopped onions. Saute onions until soft. Once the onions are soft, add in the green chillies and the curry leaves. Add in the spice powders and the salt. Saute on a low flame for a minute.
Add in the ginger garlic paste and the tomatoes. Mix well. Cover the pan with a lid and cook for five minutes. Once the tomatoes are gently cooked, mash the tomatoes slightly. Add in the mushrooms and the green peas. Add in a little sugar to balance the taste. Cover the pan with a lid and cook for five minutes.
In the meantime, grind the cashews and coconut with half a cup of water to a smooth paste. Add it to the pan. Add in a cup of water. Cover the pan with a lid and cook on a low flame for five minutes.
Finally switch off the stove and add in the lime juice and the coriander leaves. Mix well to combine.
Serve with chapati or roti.
- Author: Suguna Vinodh
- Prep Time: 15m
- Cook Time: 30m
2 tablespoon Indian sesame oil 1 small piece cinnamon 1 star anise 3 cloves 1 small piece kal pasi 1/2 teaspoon cumin seeds 1/2 teaspoon fennel seeds 1 cup onions, finely chopped 2 green chillies, chopped 2 sprigs curry leaves, chopped 1/4 teaspoon black pepper powder 1/2 teaspoon turmeric powder 1 teaspoon red chilli powder 2 teaspoon coriander powder 1 teaspoon curry powder 1 teaspoon salt 1 tablespoon ginger garlic paste 4 tomatoes, chopped 200 grams button mushroom 1 cup green peas 1/2 teaspoon sugar 15 cashews 3 tablespoon fresh shredded coconut 1.5 cups water 1/2 of lime juiced 2 tablespoon coriander leaves, chopped
Heat oil in a pan and add in the spices, cumin seeds and fennel seeds. Add in the chopped onions. Saute onions until soft. Once the onions are soft, add in the green chillies and the curry leaves. Add in the spice powders and the salt. Saute on a low flame for a minute.
Add in the ginger garlic paste and the tomatoes. Mix well. Cover the pan with a lid and cook for five minutes. Once the tomatoes are gently cooked, mash the tomatoes slightly. Add in the mushrooms and the green peas. Add in a little sugar to balance the taste. Cover the pan with a lid and cook for five minutes.
In the meantime, grind the cashews and coconut with half a cup of water to a smooth paste. Add it to the pan. Add in a cup of water. Cover the pan with a lid and cook on a low flame for five minutes.
Finally switch off the stove and add in the lime juice and the coriander leaves. Mix well to combine.
Serve with chapati or roti.
- Author: Suguna Vinodh
- Prep Time: 15m
- Cook Time: 30m
Find it online : https://www.kannammacooks.com/kalan-pattani-kurma/
10 minute chow chow chutney recipe that pairs well for idli and dosai. Perfect for the busy weekday mornings. Recipe with video.
Chow Chow Chutney / Merakai Bajji is an excellent chutney / mash that can be made in 10 minutes. This goes well with idli and dosai. This chutney stores well in the refrigerator for up to a couple of days. Perfect for the busy days and is a very healthy chutney made with veggies. Chow Chow / Chayote is rich in amino acids and a good source of vitamin C.
I have used country tomatoes for making this recipe. Its important to use ripe tomatoes. Deseeding the tomatoes for this chutney is recommended. It results in a smooth texture. The veggies are cooked in a pressure cooker and then mashed with a masher. Do not use a blender to grind the mixture. The texture does not come out well. Mashing with a potato masher is preferred.
Here is the recipe for all purpose Idli Dosai Batter made at home. https://www.kannammacooks.com/idli-dosai-batter-recipe/
Here are the products you can buy online for making this recipe 3 Liter Stainless Pressure Cooker https://amzn.to/3rxv6D4 Single Piece Teak Wood Chopping Board https://amzn.to/3gxkG08 Stainless Steel Double Handle Potato Masher https://amzn.to/338He4e White Granite Pan with Lid PFOA Free https://amzn.to/3HDhdsD
Here is the video of Chow Chow Chutney | Merakai Chutney | 10 Minute Easy Chutney For Idli And Dosai | Merakai Bajji Recipe | Merakai Masaiyal
Ingredients for Chow Chow chutney
250 grams chow chow 2 tomatoes deseeded 1 pod garlic 3 green chillies 1 handful of coriander leaves 2 sprigs curry leaves 1/2 teaspoon turmeric powder 1/2 teaspoon sambar powder 1 small piece tamarind 3/4 teaspoon rock salt 1/4 cup water
Tempering the chutney
1 teaspoon Indian sesame oil 1/4 teaspoon mustard seeds 1/4 teaspoon cumin seeds 1/4 teaspoon asafoetida
Method:
Peel and chop the chow chow into cubes. Deseed the tomatoes. Take a pressure cooker and add in the chow chow, deseeded tomatoes, garlic, chillies, coriander leaves, curry leaves, spice powders and the salt. Add in a little water and cook for 5 whistles. Open the cooker after pressure settles. Mash the chutney with a potato masher. Tempering – Heat oil in a pan and add in the mustard seeds, cumin seeds. Let the mustard seeds crackle. Add in the asafoetida. Immediately add it to the chutney. Mix well. Serve with Idli and Dosai.
- Author: Suguna Vinodh
- Prep Time: 5m
- Cook Time: 5m
