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Peas Kurma
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Peas kurma recipe

Easy to make South Indian green peas gravy
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Breakfast | Dinner
Cuisine: Indian
Keyword: side dish for roti
Servings: 4
Author: Jeyashri suresh


  • 1 cup frozen green peas
  • 1 big onion
  • 6 garlic cloves
  • 1 big tomato
  • 3 tbsp coconut
  • 6 cashew nuts
  • 3 small pieces Stone flower | kalpasi
  • 1 tsp fennel seeds
  • 1 tsp red chili powder
  • ½ tsp coriander powder
  • ½ tsp cumin powder
  • ½ tbsp + 2 tsp oil
  • Salt to taste
  • Coriander leaves to garnish


  • Chop the onions and tomatoes finely. Peel the skin of garlic.
  • In a pan add oil and add the finely chopped onions.
  • Saute for a minute. Add a little salt.
  • Add the garlic cloves.
  • Mix well and add the chopped tomatoes.
  • Cook till it becomes soft.
  • Switch off the flame and add the cashew nuts.
  • Add the fennel seeds and kal paasi.
  • Stone flower | kalpaasi gives an excellent flavour to the kurma, so do not skip it.
  • It is easily available in Indian grocery shops.
  • Now add in the red chili powder, coriander powder, and cumin powder.
  • Add the grated coconut.
  • Once it is cool, grind this into a smooth paste.
  • Add ½ tbsp oil to a pan and add this paste.
  • Cook for a minute and the frozen peas.
  • Add 1 – 1.5 cups of water and mix well.
  • Cover it with a lid and cook for 10 minutes.
  • Stir in between.
  • Switch off the flame.
  • Garnish with coriander leaves.
  • If using fresh green peas, you can cook this in a pressure cooker for 2 whistles.
  • Add the ground masala to the cooker and add the fresh peas.
  • Add in the water and cover and cook for 2 whistles.



1. Adding kalpaasi is optional. But for kurma it is highly recommended. We call it stone flower in English.
2. Pattani kurma | Peas kurma pairs well with Poori, chapati, idiyappam, and dosa too.