This kurma is usually served with Parotta and Idiyappam or can also be had with roti.
Simple to make and very flavorful.
The vegetables like carrot, beans, potato, peas and cauliflower are used with onion and tomato with a mélange of coconut and cashew paste.
Serves 4:
Ingredients Required:
Vegetables: diced into cubes
Potato - 1/4 cup
Peas - 1/4 cup
Carrot - 1/4 cup
Beans - 1/4 cup
Cauliflower - 1/4 cup small florets
Water - 1 cup
Turmeric powder - 1 tsp
Salt - 1 tsp
Spice Paste:
Coconut - 1/4 cup
Cashew - 8
Water - 1/4 cup
Others:
Oil - 2 tblsp
Onion - 1, finely chopped
Tomato - 2, finely chopped
Ginger garlic paste - 1 tblsp
Bay leaves - 1
Cinnamon - 1
Cloves- 4
Green Chilli - 2, slit
Turmeric powder - 1/2 tsp
Coriander Powder - 2 tsp
Chilli Powder - 1/2 tsp
Garam Masala - 1 tsp
Salt - to taste
Yogurt - 1/4 cup, whisked
Milk - 1/4 cup
Cilantro - 2 tblsp, finely chopped
How to make?
Vegetables:
Boil the water with turmeric and salt. Add the vegetables (except cauliflower) and mix well.
Add the cauliflower on top, close the pan and allow to cook for 5 minutes.
Switch off the flame and set aside closed.
Spice Paste:
Grind the coconut and cashews with 1/4 cup water to a smooth paste and set aside.
In a pan, add the oil and when hot add the bay leaf, cinnamon and cloves.
Add the onion and saute till soft, for a couple of minutes.
Add the ginger garlic paste and saute.
Add the tomato, turmeric powder, coriader powder, chilli powder and salt.
Salute till the oil leaves the sides and the tomato is well cooked.
Add the cooked vegetables with water and bring to a boil.
Add the ground coconut paste and mix well and bring to a boil.
Add the whisked yogurt and the milk.
Finely add the garam masala and give a final toss.
Garnish with chopped cilantro and serve with Idiyappam or Parotta or any roti of your choice.
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