Vellai kurma recipe
white vegetable kurma
Servings: 6 servings
Calories: 238kcal
Pin Recipe
Ingredients
to grind raw
- 1 cup grated coconut
- 1 tsp poppy seeds
- 3 nos green chilli
- 3 cloves garlic
- 2 inch ginger
- 2 tbsp cashew
- 2 tsp fennel seeds
- 1 no cardamom
- 1/2 inch cinnamon
- 2 no cloves
For kurma
- 1 tbsp oil
- 1/2 tsp cumin seeds
- 1 large onion - finely chopped
- 1 spring curry leaves
- 3 no babycorn - chopped
- 1 medium carrot - finely chopped
- 1/4 cup beans - finely chopped
- 2 large potatoes - finely chopped
- 3 tbsp green peas - finely chopped
- 1 tsp salt
Instructions
- To grind raw: coconut, poppy seeds, cinnamon, cloves, fennel seeds, green cardamom, cashew nuts, green chilli, ginger and garlic. Grind it to a fine paste with very little water
- Heat oil in a pan. crackle cumin seeds and curry leaves a spring.
- Add all the vegetables including onions, carrots, beans, capsicum and potato finely chopped. Fry for 2 minutes in medium flame
- add salt and Water 2 cup. Close and cook until vegetables are cooked well.
- Further, open the pan and add the prepared kurma paste. Mix well
- Again add enough water to bring it to the consistency required., If for chapathi, let it stay little thick, if for dosa, thin it.
- Mix well, close and give it a boil for 5 minutes. Kurma is ready to be had with chapathi