This is a wonderful kurma I found in Prema’s Cook book blog! I have made this so many time and now ended up in a modified recipe,which suits my family’s taste.. I usually make this kurma with chapathi but as Prema have mentioned this goes well with poori…Also tastes the best with Parotta..
|carrot ,small||1 no.|
|peas||1 fist full|
|tomato||2 small sized|
|ginger garlic paste||2 tsp|
|redchilli powder||1 tsp|
|garam masala||1/2 tsp|
|curry leaves||1 sprig|
|coriander leaves,chopped||2 tblsp|
|Cinnamon||1 inch piece|
|Bay leaf||1 no.|
|Khus khus||3/4 tsp|
|cashew nuts||5-8 nos.|
|Fried gram dal(pottu kadalai)||1 tsp|
- Chop the veggies to fine cubes,also chop the onions and tomatoes finely.
- Grind the ingredients under the table “To grind” to a smooth paste.
- Heat a small pressure cooker/pan with oil and add the tempering items in the table “to temper”.
- After the cumin splutters,add curry leaves .Add onion and fry for a minute and add the ginger garlic paste and fry in low flame till the raw smell of the ginger garlic paste disappears.
- Add the tomato and add the salt and fry for a minute till the tomatoes becomes mushy.
- Add the ground paste,followed by the red chilli powder,garam masala powder and turmeric powder.
- Fry in low flame till the raw smell goes off(3-4 minutes approx.).Add the veggies and a cup of water and mix well.Check the salt.
- Pressure cook for 1 whistle and after the first whistle simmer for 5 minutes.
- Open after the steam releases completely and add 2 tblsp of chopped coriander leaves and mix well. Serve with poori/parotta or chapathi!
I have made in larger quantities two three times for get together,never failed,hope this helps budding cooks….Tastes very similar to hotel kurma!!