Ingredients:-
Boil the following vegetables with turmeric (1/2 tsp) and salt (to taste)
Potato – 1 big
Carrot – 1
Beans – 1 cup
Peas – 1/2 cup
Cauliflower – 1 cup

Grind coarsely:
Garlic – 3 or 4 cloves
Ginger – 1 inch
Green Chillies – 3 or 4
onion -1 medium size

Grind to a paste:
Poppy seeds(Gasagasalu,khus khus)-1 tbsp(First grind it )
Coconut (fresh) – 3/4 cup
Cumin Seeds(jeera) – 1 tsp
First grind Poppy seeds then add coconut and cumin seeds and grind again to smooth paste.

Grind Spices:

Cloves(lavang) -3
Cinnamon(Dalchini) – ½ inch
Pepper(Kaali miri) 6-7
Coriander seeds(Dhaniya) -1 tbsp
or
Above all spices or if you have rasam powder instead of spices then you can use that also 1 tsp.

Rest of the ingredients:
Onion – 1(cut into small cubes)
Tomatoes (2)
Bay leaf -1
Coriander Powder(Dhaniya powder) – 2 tsp
Red chilly powder – 1 tsp
Salt (to taste)
Mustard seeds -1 tsp
Cumin seeds -1/2 tsp
Coriander (to garnish)
Curry leaves -8


Method:-
1)Heat oil in a deep-bottomed vessel and splutter mustard seeds. Add cumin seeds,bay leaf,curry leaves;Add onions. Sauté until the onions just start turning brown.Onion should not turn brown color completely.
2)Add the ginger-garlic-chilly-onion paste, sauté until the raw aroma leaves.
3)Add the tomatoes or the puree and sauté until oil starts to come out.
4)Add grinded spices saute for 2-3 sec.
5)Add in the coconut-cumin-Poppy seeds paste.
6)Add the coriander powder, red chilly powder, and salt.
7)Saute well for 10 minutes until raw aroma leaves.
8)Add the boiled vegetables , mix well and Keep for a few minutes and Add water if needed for the gravy consistency, cover and cook for just a few minutes.
9)Switch off and garnish with fresh coriander.

NOTE:
* You can use the frozen vegetables that are cleaned and cut available in the grocery stores . You can serve this kurma with almost everything!!!

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