If you happen to visit a small restaurant in any part of Tamil Nadu, you would be greeted by a waiter, with a list of items on the Menu. Idli Vada Sambar, Puri Masal, Chapathi Kurma or Parota Kurma are few of the hot favorites. I admire the way those waiter go non-stop in one breath till they finish the list. The earliest memory of me having Kurma was, when I went to Kumbhakonam and had Parota Kurma there. And believe me I had the same thing on all the 3 days we stayed there. Since then, I have had many different versions of Kurma. And I have liked most of them.
Kurma is a medley of vegetables, flavored with spices and simmered in rich gravy of coconut and cashews. It is an excellent side dish for Chapathis, Puris, Parotas, Vellai Appam and Idiyappams. So here is the recipe for Kurma, my way:
What you’ll need
1. Mixed Vegetables – 2 Cups (Potato, Carrot, Beans, Chow Chow)
2. Onion – 3 Medium Sized
3. Tomatoes – 4 Medium Sized
4. Ginger – a small piece
5. Garlic – 1 or 2 cloves
6. Turmeric Powder – 1 pinch
7. Red Chilli Powder – 1 tsp
8. Coriander Powder – 1 tsp
9. Coriander Leaves – a few sprigs
1. Cashew nuts – 6 to 7
2. Fennel Seeds – ¾ tsp
3. Scraped Fresh Coconut – 2 tblsp
1. Clove – 1
2. Elaichi – 1
3. Cinnamon – a small piece
4. Fennel Seeds – ½ tsp
5. Oil – 2 tblsp
Chop the vegetables into small cubes. Also, finely chop the onions, garlic and tomatoes. Grate Ginger.
Pressure cook the vegetables for about 2 whistles.
Grind Cashews, fennel seeds and coconut into a fine paste adding little water.
Heat a Kadai with oil. Temper with cloves, elaichi, cinnamon, and fennel seeds.
Now add the chopped onions and sauté for a minute. Next add the ginger and garlic and fry till the onions turn brown. Now add the turmeric powder, chilli powder and dhaniya powder and fry for a minute. Next add the chopped tomatoes fry till they turn mushy and oil separates. Now add the cashew and coconut paste and fry for another minute. Now add the cooked vegetables and salt to taste. Stir well and cook covered for about 3 to 4 minutes in low flame till all the flavors get blended. Garnish with chopped coriander leaves. Serve hot with Chapati, Parota or Puris.
Linking this to Radhika’s Let’s Cook – Subzis for Rotis and Jabeen’s Iftar Nights