Kurma should be everyone’s favorite. And mine too. When had with puri or roti you may not have a count of them and hence not know how many of them you have gulped down. It’s that much delectable.
Personally I love to have this with ghee rice and poondu kuzhambu.
Ingredients
A cup of mixed vegetables of your choice (basically any vegetable that will not become mushy) (you can use carrots, beans, peas, potato, drumstick, tindora, cauliflower, snow peas) (don’t use ladies finger, brinjal, radish, yam, beetroot)
1 medium sized onion
1 big tomatoes
¼ ts turmeric powder, ½ ts chilli powder, ½ ts cumin powder, 1 ts coriander powder
To grind
2 ts roasted gram/ porikadalai
1 ts fennel seed
2 cloves
2 green chillies
2 ts grated coconut
½ inch ginger, 3-4 garlic pods
Preparation
- Chop all vegetables in the same size. Wash and pressure cook with enough salt and water for 2 whistles. Keep them aside.
- Grind the ingredients listed above. While grinding always take care that the dry ingredients are grounded first and next goes the ingredients which may become wet after grinding. Finally add a little of water for everything to get combined well. This ensures all ingredients are grounded well and nothing remain coarse.
- In a pan add oil. Once hot add chopped onions and fry until they turn slight pinkish. Add turmeric powder.
- Add the grounded paste and fry for a while.
- Next add tomatoes and a pinch of salt. Cover the pan and let it cook in medium flame until the tomatoes are cooked completely.
- Add chilli powder, cumin powder and coriander powder.
- Add the boiled vegetables and half cup water. Combine everything well.
-Simmer until the gravy is thickened.
Enjoy hot with rice, roti, puri and even idli/ dosa.
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