Of the various ways in which kurmas are made, this one made with fresh peas prepared in coconut milk and with a flavour of curry leaves is an intriguing South Indian kurma version.

PATTANI KURMA

Components

1 1/2 cups fresh green peas
1 large onion, sliced
1 large tomato, chopped
2-3 green chillies, slit
1/2 tsp turmeric powder
3/4 tsp red chilli powder
2 tsps coriander powder
1 tsp fennel seeds
10-15 curry leaves
Tempering
2 tablespoons oil
1 tsp fennel seeds
2 green chillies, chopped
10-15 curry leaves
1 medium onion, chopped
1 tablespoon ginger-garlic paste
Salt to taste
1/2 tsp red chilli powder
1/2 tsp turmeric powder
1 tsp coriander powder
1 medium tomato, sliced
3/4 cup coconut milk
2-3 tablespoons sliced fresh coriander leaves
Coriander sprig for garnish
Chapati for serving

Method

1. In a pressure cooker include green peas, onion, tomato, green chilli, turmeric powder, red chilli powder, coriander powder, fennel seeds, curry leaves and 1 1/2 cups water. Cover and cook on medium heat till pressure is launched two times. Switch off the heat and let the pressure settle.
2. Heat oil in a pan, add fennel seeds, green chillies, curry leaves and sauté for 1-2 minutes.
3. Add onion and sauté till golden brown. Include ginger-garlic paste and sauté for 2-3 minutes.
4. Include tomato and salt, cook till soft and pulpy. Include red chilli powder, turmeric powder and coriander powder. Sauté for a minute.
5. Include the green peas and 1/2 cup water, let it come to a boil. Adjust salt, add coconut milk and coriander, cook for 2-3 minutes.
6. Transfer in a serving bowl, garnish with a coriander sprig and serve hot with chapatis.

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