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Tuesday, 4 September 2012

How to make Tamilnadu hotel style vegetable kurma.
Hotel Vegetable Kurma
Potato medium peeled and diced- 1 no
Green beans finely chopped- 6 nos
Carrot medium finely diced- 1 no
Green peas- 1/4 cup
Onion small finely chopped- 1 no
Tomato medium chopped- 1 no
Red chilli powder- 1 and 1/2 tsp
Sombu thool/ Fennel powder- 1 tsp
Turmeric powder- 1/4 tsp
Salt to taste
Sombu/ fennel seeds- 1/2 tsp
Oil- 2 tbsp

Masala paste ingredients
Poppy seeds/ Kuskus- 1 tbsp
Grated coconut- 1/2 cup
Garlic cloves peeled- 3 nos
Vegetable Kurma
Dry roast the kuskus in a pan until golden brown and set aside.
Grind roasted kuskus, grated coconut and garlic cloves together  to a smooth and fine paste by adding little water. Heat oil in a pan when hot add fennel seeds and allow to crackle. Add the chopped onion and fry for few secs. Add the rest of vegetables and tomatoes to the frying onion and saute well. Now add red chilli powder, turmeric powder and fennel powder to the pan and stir well. Reduce the heat and add the ground masala paste to the pan. Fry the masala paste and veggie on low heat for 2 mins. Add a cup of water to the pan, stir well, increase heat and bring the gravy to boil. When kurma starts boiling add required salt to the kurma stir well. Reduce the heat again, cover pan with tight lid and cook the kurma on low heat for 7 mins or until the vegetables are soft and tender. The thickness of the kurma depends on the consistency you prefer. Serve hot kurma with chapathi, parota, idly, dosa or with brinji, ghee rice.

Tips and notes
Adding onions to this kurma is optional.
You can also use finely chopped radish or brinjal to this kurma.
Adding curry leaves, coriander leaves or mint leaves to this kurma is optional.


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