Ingredients (Serves 4 – 5)
1. Tomato, medium sour – 4 – 5 medium-small, chopped
2. Oil – 2 tbsp
3. Whole spices – Cardamom – 1, cinnamon stick – 1/2 inch, cloves – 5, whole pepper corns – 1/4 tsp
4. Onion – 1 medium-large, chopped (Around 2 cups)
Ginger – 1.5 tsp, finely chopped
Green chilies – 3, slit
Curry leaves – A few
5. Turmeric powder – 1/2 tsp
Chilly powder – 3/4 tsp
Coriander powder – 1 tsp, heaped
6. Salt – To taste
7. Cilantro – 1/4 cup chopped, to garnish
To grind
8. Grated coconut – 1/2 cup
Poppy seeds – 3/4 tsp
Fennel seeds – 1/2 tsp
Cashews – 5 – 6 (Soaked in little hot water for 10 – 15 mts)
Method
1. Grind the grated coconut, poppy seeds, fennel seeds and soaked cashews to a fine paste, adding 2 – 3 tbsp water. Set aside.
2. Heat oil in a heavy-bottomed pan at medium heat. Add whole spices and stir for a few seconds until fragrant. Next add chopped onion, ginger, green chilies, curry leaves and little salt. Stir until onion starts to change color. Add turmeric powder, chilly powder and coriander powder. Cook until their raw smell is gone. Now add chopped tomatoes and cook for 3 – 4 minutes until they start to get mashed up. Add ground coconut paste, 3/4 – 1 cup hot water and mix well. Add salt, to taste. Cook for a few minutes until the raw taste of coconut is gone. Garnish with chopped cilantro. Serve with idiyappam / chapathis.
Tasty and tangy looking kurma. Lovely clicks as well.
Deepa
Super!!!!!!!!!!!!!!!!