Today, I am sharing a kurma recipe which can be served as a side dish for idiyappam. Idiyappam as I told you before is a very popular South Indian breakfast item. Though it is served with egg curry , chicken curry and so on, but vegetarians can definitely try this kurma recipe..
mixed vegetables – 2 cups
onion – 1 (big)
ginger – 1 inch piece (crushed)
tomato – 1
green chilly – 2
red chilly powder – 1 1/2 teaspoon
turmeric powder – 1/4 teaspoon
coriander powder – 1 teaspoon
garam masala – 1/2 teaspoon
kasuri methi – 1/2 teaspoon
curd – 4 tablespoon
oil – 1- 2 tablespoon
curry leaves – few
cinnamon – 1 piece
cloves – 2
cardamom – 1
coconut (scraped) – 3 tablespoon
poppy seeds – 1 teaspoon (soaked in water for 10 minutes.)
cashewnuts – 5 – 6
1. In a pan, heat oil, saute cinnamon, cloves and cardamom for a few seconds. Then add chopped onion, and curry leaves, saute for some more time, till onion turns slightly brownish in color. Now add ginger to this and saute till the raw smell goes off.
2. Next, add the dry powders, red chilly powder, turmeric powder, coriander powder . Saute it well so that the raw smell goes off.
3. Add chopped tomatoes to this and saute till tomatoes turn mushy. Add salt at this stage.
4. Now add all the vegetables, saute for few minutes, and then add 1 cup of water. Let it start boiling. Then reduce the flame, cover the pan with a lid and allow it to cook (or else, pressure cook for 1 whistle)
5. Mean while, grind the ingredients given under “for grinding” into a smooth paste. O
6. Once the vegetables are cooked well, add the ground mixture and curd, mix it well.
7. Add kasuri methi and garam masala, mix well. (Crush kasuri methi before adding it to the kurma)
8. Let it boil for some time. If you find that gravy is too thick, add little milk or water to adjust the consistency.
9. Serve with idiyappam.