Wash and soak the dry green peas over night and pressure cook with water and salt up to 2-3 whistles.
Take a blender, add the ingredients mentioned under “To Grind” and 1/4 cup of water and grind to a smooth paste.
Heat a pan, add oil, once hot, add whole Garam Masala ( cloves, cinnamon stick, Green Cardamom, star anise) and allow it to sizzle for a few seconds.
Add Finely chopped onions and saute, until the onion is slightly browned.
Add Tomatoes, Giner Garlic paste and salt.
Cover and Cook until the tomatoes are softened and cooked.
Add the Spice powders, turmeric powder, corriander powder and cook for a good 2 minutes until the raw flavours of the masalas are gone.
Add the cooked green peas to the pan and mix it well.
Next in goes the coconut and cashew mix.
Adjust water to desired consistency, mix well.
Add Garam Masala and mix it in.
Check salt and add if needed.
Allow the kuruma to simmer for 10 minutes covered.
Serve hot with Chapathi or dosa.
