RESTATURANT STYLE KURMA/KURMA WITHOUT VEGETABLES

RESTATURANT STYLE KURMA/KURMA WITHOUT VEGETABLES

This Kurma is an easy side dish that can be made in a jiffy for Idlis, Dosas or Appams. ... With ingredients like tomatoes, onion and coconut, you can create this delicious side dish for your South Indian breakfast in few minutes. Do try this tasty Kurma if you ...

This is a recipe that I learnt from my mom. She makes this as an accompaniment for Idlis and Appams. This Kurma is so flavorful and appealing that whenever she makes it as a side dish for Appams or Idlis, I tend to overeat. As a kid, I used to carry this aromatic Kurma along with Dosas for lunch to school. I used to love that combo a lot then.

Hope you will give this a try and let me know how it turns out for you.
Restaturant style kurma recipes:

prep time:10 min
total time:10 min
total time:20 min

recipes:side
cuisines:indian
serves:4 no

Ingredients:

• Tomato – 2 no
• Onion – 1 no
• Green chilly – 1 no
• Turmeric powder – ¼ tsp
• Chilli powder – 1/2 tbsp
• Dhanaya powder-1tbsp
• Garam masala powder-1tsp
• Salt to taste
• Water as needed

To temper:

• Oil – 1 tbsp
• Cinnamon/Pattai – ½ inch
• Cloves/Lavangam – 2
• Star anise-1 no
• Bay leaf-1 no

To grind:

• Coconut-2tbsp
• pottukadalai-1 tbsp
• Sombu/fennel seeds-1tbsp
• Kasa kasa/Poppy seeds-1 tsp(optional)
• Cashews-4 no
• Green chilli-2 no
• Giner-1 strips
• Garlic-4 no
• Pattai-1/2 inch
• Water as required

Method:

1. Finely chop onion and tomatoes. Slit the green chillies.
2. Grind the ingredients listed under ‘To grind’ to a fine paste by adding enough water. Set everything aside.
3. Heat oil in a pan , add tempering item and temper it.
4. Add the finely chopped onions and slit chillies. Sauté the onions till translucent.
5. Add the finely chopped tomatoes and sauté till it turns mushy.
6. Add all spice powder and salt to taste. Mix well and fry for about a minute.
7. Now, add the ground coconut paste. If required, add more water to get the desired kurma consistency. Cook further for another 2-3 mins. 
8. Garnish with coriander leaves and remove from the pan from heat. 
9. Serve with idli, appam or roti.

Pictorial:

1)Take all ingredients for making paste

2)Then take in blender and add pottukadalai

3)Grain into smooth paste

4)Heat oil in a pan and add tempering item

5)Add onion and mint leaves 

6)add green chilli

7)add tomato chopped cook well

8)add all spice powder mix well

9)mix well and add splash of water cook till raw smell gone

9)Add ground paste and required water

10)mix well

10)allow to boil for few

11)garnish with coriander leaves

12)serve with appam or idli

Notes:

1. Depending on the tanginess of the tomatoes, you can adjust the spice levels. Also, you can use green chillies and chilli powder in combination or skip one and use the other. If using only green chillies for the spiciness, Kurma may be lighter in colour.
2. Using pottukadalai is optional. My mom adds it to reduce the intake of coconut. Also, adding pottukadalai gives thickness to the Kurma. I skipped pottukadalai and  i some time used only coconut.