Skip to main content

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.

Comments

Post a Comment

Popular posts from this blog

AMRITSARI CHOLE MASALA/AMRITSARI CHANNA MASALA

AMRITSARI CHOLE MASALA/AMRITSARI CHANNA MASALA Amritsari Chole  are traditional Amritsar style spicy  Chole  Recipe made using freshly ground  chole  masala. The curry has a slightly darker hue due to tea bags that are used while boiling the  chole . This taste so delicious with battura or roti. I made some black tea, strained it and used that in this recipe. If you have those tea bags, throw few when cooking chana in the pressure cooker. The more tea bags you add the more black your chana will be. But don't use too much, else your chana will be bitter. Hope you will give this try and let me know how it turns out for you. Amritsari chole recipes: prep time  cooking time  total time 10 min         45min               55 min Dish:side Cuisine:indian Serves:5 no Ingredients: Chana / Chole - 500 grams Black Tea Bag - 5 Salt to taste Cinnamon ...
Post a Comment
Read more

CHETTINAD KARAPODI MEEN KUZHAMBU WITHOUT COCONUT/SILVER BELLY-PONY FISH CHETTINAD CURRY WITHOUT COCONUT

CHETTINAD KARAPODI MEEN KUZHAMBU WITHOUT COCONUT/SILVER BELLY-PONY FISH CHETTINAD CURRY WITHOUT COCONUT Silver bellies  also known as  Karapodi meen  in Tamil and is an important fish in Kerala. It is a good source of calcium and phosphorus.  karapodi  is the one of the fish having highest content of calcium and phosphorus comparing other fishes. karapodi is an appropriate choice for the people who are suffering Calcium Deficiency. Karapodi Meen kuzhambu  is a very good recipe to treat cold and Silver belly fish is a good remedy for Common cold and running nose. I would like to try different varieties of fish curry. This fish curry is Chettinad based and without coconut. It is very quick to make with freshly ground spices and goes well with rice, idli/Dosa or Chapati. I tried this fish curry when I was craving for fish kuzhambu but not in a mood to grate coconut. It turned out super good and we loved it for the rich tangy taste. Chetti...
Post a Comment
Read more

Fish balls

FISH BALLS This fish ball recipe is made for my baby boy, he like it very much. This recipe is made from king fish (vanjaram  meen). the taste of this dish depends on fish you use..i use vanjaram meen for this recipe. I use panko bread crumbs otherwise we can use ordinary bread crumbs.. Fish ball recipe prep time   cook time   total time 10 min         10 min             20 min recipe: side cuisine: indian serves: 4 Ingredients: Fish-500 grams salt to taste oil for frying bread crumbs-as per required corn flour-2tbsp maida flour-1 tbsp ginger &garlic paste-1tsp  Instruction: First boil the fish in pressure cooker . Once the fish cools, shredded  the fish  well . keep flesh separately and cut the black skin . Don't use that black skin. Take non stick pan or kadai and add fish flesh toss till water evapo...
Post a Comment
Read more