clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Urulai Pattani Kurma

  • Author: Suguna Vinodh
  • Total Time: 40m
  • Yield: 4 servings 1x


Home style Urulai Pattani Kurma – Potato peas kurma made with home ground masala paste and spices. Recipe with step by step pictures and video.



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.


Note: If you cannot get hold of baby potatoes, regular potatoes will work fine too.

  • Prep Time: 10m
  • Cook Time: 30m

Keywords: Urulai Pattani Kurma