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.