Home style Urulai Pattani Kurma – Potato peas kurma made with home ground masala paste and spices. Recipe with step by step pictures and video.
There is something very satisfying about the combination of potatoes and peas in curries. Here is an everyday potato and peas curry that goes well with dosa or chapati. The addition of cashews gives the curry a very nice flavour and a thick gravy. A spice paste is made from scratch and then added to the gravy. Do try it at home.
Here is the video of how to make urulai pattani kurma
Masala paste for Urulai Pattani Kurma Heat oil in a pan and add in the cinnamon, cardamom and clove. Do not add too much of the dry spices as we will be grinding it to a paste. A little goes a long way. Add in the black peppercorn, fennel seeds, garlic, ginger and the chopped onions. Sauté till the onions are soft.
Once the onions are soft, add in the tomatoes, green chillies and the salt. Add in the cashew nuts. Mix well to combine.
Cover the pan with a lid and cook for five minutes till the tomatoes are mushy.
Remove this mixture from heat and grind to a smooth paste. Add up to half a cup of water while grinding. Set aside.
Making the urulai pattani kurma Heat oil in a pan and add in the cumin seeds and curry leaves.
Add in the onions and sauté till the onions are nice and golden. Add in the green chillies, turmeric powder, red chilli powder and salt.
Add in the mint leaves and sauté for a few seconds.
Add in the ground paste and half cup of water.
Add in the boiled potatoes and peas. Mix well. Cover the pan with a lid and simmer on a low flame for a couple of minutes. Note: If you cannot get hold of baby potatoes, regular potatoes will work fine too.
Finally add in the sugar and the coriander leaves. Mix well and remove from heat. Serve hot with Chapati or Dosai .
For the Masala Paste
1.5 teaspoon vegetable oil 1/4 inch piece cinnamon 1 cardamom 1 clove 1/4 teaspoon black peppercorn 1/4 teaspoon fennel seeds 2 tablespoon garlic 1/2 inch piece ginger 1/4 cup onion, chopped 3 tomatoes, chopped 1 green chilli, chopped 1 teaspoon salt 15 cashew nut, soaked in water for 20 minutes 1/2 cup water
Other Ingredients
2 tablespoon vegetable oil 1/4 teaspoon cumin seeds 2 sprigs curry leaves, finely chopped 1/2 cup onion, finely chopped 1 green chilli, finely chopped 1/2 teaspoon , turmeric powder 1 teaspoon , red chilli powder 1/4 teaspoon salt 3 tablespoon mint leaves, finely chopped 1/2 cup water 250 grams baby potatoes, boiled and peeled 1/2 cup green peas, steamed 1/4 teaspoon sugar 2 tablespoon coriander leaves, finely chopped
Masala paste for Urulai Pattani Kurma
Heat oil in a pan and add in the cinnamon, cardamom and clove. Do not add too much of the dry spices as we will be grinding it to a paste. A little goes a long way. Add in the black peppercorn, fennel seeds, garlic, ginger and the chopped onions. Sauté till the onions are soft. Once the onions are soft, add in the tomatoes, green chillies and the salt. Add in the cashew nuts. Mix well to combine. Cover the pan with a lid and cook for five minutes till the tomatoes are mushy. Remove this mixture from heat and grind to a smooth paste. Add up to half a cup of water while grinding. Set aside.
Making the Urulai Pattani Kurma
Heat oil in a pan and add in the cumin seeds and curry leaves. Add in the onions and sauté till the onions are nice and golden. Add in the green chillies, turmeric powder, red chilli powder and salt. Add in the mint leaves and sauté for a few seconds. Add in the ground paste and half cup of water. Add in the boiled potatoes and peas. Mix well. Cover the pan with a lid and simmer on a low flame for a couple of minutes. Finally add in the sugar and the coriander leaves. Mix well and remove from heat. Serve hot with Chapati or Dosai.
Notes
Note: If you cannot get hold of baby potatoes, regular potatoes will work fine too.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 30m
For the Masala Paste
1.5 teaspoon vegetable oil 1/4 inch piece cinnamon 1 cardamom 1 clove 1/4 teaspoon black peppercorn 1/4 teaspoon fennel seeds 2 tablespoon garlic 1/2 inch piece ginger 1/4 cup onion, chopped 3 tomatoes, chopped 1 green chilli, chopped 1 teaspoon salt 15 cashew nut, soaked in water for 20 minutes 1/2 cup water
Other Ingredients
2 tablespoon vegetable oil 1/4 teaspoon cumin seeds 2 sprigs curry leaves, finely chopped 1/2 cup onion, finely chopped 1 green chilli, finely chopped 1/2 teaspoon , turmeric powder 1 teaspoon , red chilli powder 1/4 teaspoon salt 3 tablespoon mint leaves, finely chopped 1/2 cup water 250 grams baby potatoes, boiled and peeled 1/2 cup green peas, steamed 1/4 teaspoon sugar 2 tablespoon coriander leaves, finely chopped
Masala paste for Urulai Pattani Kurma
Heat oil in a pan and add in the cinnamon, cardamom and clove. Do not add too much of the dry spices as we will be grinding it to a paste. A little goes a long way. Add in the black peppercorn, fennel seeds, garlic, ginger and the chopped onions. Sauté till the onions are soft. Once the onions are soft, add in the tomatoes, green chillies and the salt. Add in the cashew nuts. Mix well to combine. Cover the pan with a lid and cook for five minutes till the tomatoes are mushy. Remove this mixture from heat and grind to a smooth paste. Add up to half a cup of water while grinding. Set aside.
Making the Urulai Pattani Kurma
Heat oil in a pan and add in the cumin seeds and curry leaves. Add in the onions and sauté till the onions are nice and golden. Add in the green chillies, turmeric powder, red chilli powder and salt. Add in the mint leaves and sauté for a few seconds. Add in the ground paste and half cup of water. Add in the boiled potatoes and peas. Mix well. Cover the pan with a lid and simmer on a low flame for a couple of minutes. Finally add in the sugar and the coriander leaves. Mix well and remove from heat. Serve hot with Chapati or Dosai.
Notes
Note: If you cannot get hold of baby potatoes, regular potatoes will work fine too.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 30m
Find it online : https://www.kannammacooks.com/urulai-pattani-kurma/
Let’s learn how to make an easy green salad with mixed greens, parmesan cheese, red onion, tomatoes, cucumber, croutons, and a quick balsamic vinaigrette. This salad recipe is simple and can be the perfect side dish to any meal. It is easy to throw together and a great way to eat extra greens. You will also see that the flavors are delicious and fresh.
This healthy and easy green salad will go perfectly with night meals. You can also serve it to friends and family at any time because it is too good and easy to make. There is nothing fancy about this basic salad recipe and you will love it. Sometimes simple is best and that is true in the case of healthy and easy green salad.
Discussing Ingredients You should be able to find most of these ingredients at a supermarket and you can get them cheap if you use super savers and special offers to get these. You could get these ingredients through Lidl offers that make up the premium quality with freshness on budget. The greens are the most important part of the salad. You can use mixed greens or chopped Romaine lettuce. Other good options include kale, butter lettuce or arugula, use whatever you can find in your fridge. For this green salad, we would suggest you to use grape or cherry tomatoes. Seedless cucumber slices should add a refreshing crunch. A small amount of red onions will give the salad color and a pop of flavor and color. You can leave it out if you do not like onions.
It is important to make sure you use good quality Parmesan cheese for this salad. We would recommend you to use shaved or freshly grated Parmesan cheese. We highly recommend you to add homemade croutons to this salad. They are easy to make and you can keep them in an airtight container for about a week. If you want the salad to be gluten-free or don’t have time, you don’t have to add them.
Please do not forget that it is balsamic vinaigrette dressing what makes this salad. It should be easy to make the dressing at home. You probably already have all the ingredients required in your kitchen. We would recommend you to make the vinaigrette dressing in advance. This can also be kept in the fridge for about a week. Homemade balsamic vinaigrette should prove to be much better than store bought dressing.
How to Make it? This salad can be made every single week because, as mentioned previously, it is so easy. There should be no excuses when it comes to this healthy and easy green salad. You might want to start eating this salad with every single meal. It is that easy and that good.
You could make the croutons and balsamic vinaigrette dressing at home and in advance. We would suggest you to also wash your greens in advance. You could use a salad spinner to properly wash and dry your greens. If you want, you could also chop your salad greens and store them in a plastic bag or a container with paper towels. That way your salad greens will stay fresh.
You could also cut up the onions, cucumbers, and halve your tomatoes in advance. This way, when it is time, all you will have to do is toss your salad. When it is time you can combine the greens, cucumber, red onion, tomatoes, Parmesan cheese, and croutons in a large bowl. Drizzle with balsamic vinaigrette and toss well before you start serving. It is really that easy and simple to make.
What can you serve with Green Salad? As we have mentioned earlier, this healthy and easy green salad could be served with any meal. It is a basic side salad. You might even start calling it your house salad as it most likely will become a family favorite.
You can make it whenever you want to. You can even make a meal out of the salad if you wanted to. Try to top the salad with grilled chicken, shrimp, beef, salmon, or beans. Needless to say, the salad is loaded with vitamins and minerals. Eating it everyday will definitely help you stay healthy. This salad should not only taste good but it will also offer a huge nutritional benefit with every meal.
