Hotel style Vegetable Kurma

The hotel style kurmas that are served with Appam or Parotta in South Indian restaurants have always been a fascination to me. I’d order extra parotta or Appam just to eat a second serving of the kurma.

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When I was loitering around pinterest for inspirations for my next post , I came across this recipe written by my favorite blogger. I follow her recipes w.r.t chettinad cuisine. So I had to try it and satiate my kurma cravings. So here it is my version of the Hotel Style Vegetable Kurma.

PRE REQUISITES

  • Soak 3 tbsps of poppy seeds and 1 handful of cashew in lukewarm water for 15 minutes.
  • Meanwhile get the assortment of veggies ready ( I used 3 medium potatoes , 2 small carrots , 1 handfull frozen green peas , 1 cup of cauliflower florets , 10 green beans). Peel them and chop them to small cubes. Pressure cook them upto 2 whistles or cook in microwave for 15 minutes.
  • Finely chop 3 medium sized tomatoes and 2 big onions.
  • Slit 3 green chillies , take 3 cardamoms , 3 cloves , 1 inch of cinnamon and 1 bay leaf.

Summary

  • Cuisine: south indian
  • Yield: 8 serving
  • Course or type: side dish
  • Cooking Technique: Boiling
  • Preparation Time: 20 minutes
  • Difficulty: hard
  • Cooking Time: 30 minutes

Ingredients

Vegetables Required

3 medium potatoes
2 small carrtos
1 cup cauliflower florets
1 handfull frozen green peas
10 green beans
For the gravy
3 tomatoes medium
2 big onions
1 tbsp ginger garlic paste
3 green chillies
4 tbsps oil
4 tbsps butter
1 cup curd
1/2 cup milk
For the Paste
1 handfull coconut scrapings
3 tbsps of poppy seeds
1 handfull cashews
3 tbsps lukewarm water
Powders
1/4 tsp turmeric
1 tsp red chilly powder
1 tbsp coriander-cumin powder
2 tbsps Biryani Masala Powder /garam masala
to taste salt
Spices
3 cardamom
3 cloves
1 inch cinnamon
1 bay leaf

Steps

  1. Make the above mentioned pre-requisites ready. It’ll take about 20 minutes for the entire prep process.
  2. Finely chop the tomatoes and onions , slit the green chillies and keep it aside.
  3. Add the coconut scrapings to the soaked poppy seeds and cashews , grind it to a fine paste.
  4. Take a wok , on medium heat , add oil and butter. Add all the spices along with green chillies , saute them until aromatic.IMG_20160324_194539.jpg
  5. Add chopped onions and saute until aromatic.img_20160324_194644
  6. Add the ginger garlic paste and saute until the raw smell goes.
  7. Add the chopped tomatoes and saute until tomatoes turn soft.IMG_20160324_194837.jpg
  8. Make the heat to low , then add the cooked vegetables and mix(Do not add its stock now).IMG_20160324_195333.jpg
  9. Now add the paste and mix.IMG_20160324_202214.jpg
  10. Add curd and mix.
  11. Now add all the powders along with salt and mix.
  12. Close the wok with a lid and allow it to cook on medium high heat for 10 minutes.
  13. After 10 minutes , open the lid and add the vegetable stock and milk. Mix them thoroughly and close it with the lid again. Cook it on low heat for 10 minutes.
  14. Garnish with chopped coriander leaves and serve it hot with Parotta , Appam , Set Dosa or Oothappam.
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5 Comments Add yours

  1. Archana says:

    Hi can i make this kurma without poppy seeds as i dont get poppy seeds in sharjah. …..actually poppy seeds are banned here

    Like

  2. Anushaa Ashok says:

    Yes increase the qty of cashews. Poppy seeds gives u d rght consistency but u can skip it . no prb

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  3. Anushaa Ashok says:

    You can also add almonds in place of poppy seeds with other ingredients.

    Like

  4. Archana says:

    Thanks for replying Anushaa…..will the taste differ by not using poppy seeds

    Like

  5. Anushaa Ashok says:

    Yes it wil differ slightly it might not have that authentic south indian taste to it.

    Like

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