To begin making the Chettinad Pattani Kurma Recipe, firstly we need to prep for the coconut masala. 

To make the coconut masala, heat oil in a pan on medium heat. Add the cumin seeds, pottu kadalai, poppy seeds, cloves, cinnamon, saunf, and cardamom . Roast for a few seconds until you notice the seeds are crackling and the aroma wafts the air. 

Add the ginger, garlic, green chillies and coconut and lightly roast until the coconut changes colour. Turn off the heat and allow the chettinad kurma masala to cool. 

Add all the ingredients into a medium jar of mixer grinder along with the chilli powder. Add a little warm water and blend to make a smooth paste. 

Turn off the flame and allow it to cool.  After it has cooled transfer the coconut masala ingredients into a mixer jar and grind to a smooth paste using some water. 

Set aside this freshly ground coconut masala for the Chettinad Pattani Kurma. 

To make the Chettinad Pattani Kurma, place the peas in the pressure cooker, along with a little salt and half cup of water. Pressure cook for 3 whistles and turn off the heat. Release the pressure immediately to retain the fresh green colour of the peas.

Heat oil in a pan, add the onion and saute until it softens and changes colour to pinkish brown. Stir in the curry leaves, tomato and saute until the tomatoes turn mushy. 

When this onion-tomato mixture comes together, add in the freshly ground coconut masala, cooked green peas and salt to taste. Add  the tamarind water and additional water to adjust to the consistency of the kurma you prefer. Typically a kurma is a little thick.

Give the Chettinad Pattani Kurma a brisk boil  for 3 to 4 minutes and turn off the heat and serve hot. 

Serve Chettinad Pattani Kurma along with Malabar Parotta Recipe - Kerala Parotta Recipe and Cucumber Pineapple Raw Mango Salad Recipe for a simple weekend dinner.