Tag Archives: kurma recipe

Vegan Kurma

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Vegetable kurma is one of the most common food served with Idly, Poori, dosa, parotta, paratha, chapathi in south India. Kurma can be prepared with mixed vegetables, chicken and meat. We use curd/yogurt for Vegetable Kurma for the tangy flavor, but I have substituted tomatoes for curd. This is a quick and easy to prepare, as I have used coconut milk instead of grounded coconut masala. You can extract coconut milk at home, but due to my laziness I used the store bought one. Let me share the recipe…

Vegan Kurma

Vegan Kurma

Ingredients:

  • Carrot – 1 no
  • Onion – 1 no
  • Tomato – 1 ½ nos
  • Cauliflower – 2 handfuls of florets
  • Green peas – a handful
  • French beans – a handful
  • Chilli powder – 1 tp
  • Turmeric powder – ½ tsp
  • Ginger-Garlic paste – 1 tbsp
  • Coconut milk – 1 cup
  • Salt to taste
  • Oil – 1 tbsp
  • Coriander and mint leaves –  a handfull
  • Flavored spices (cinnamon – 1 no, cloves – 3 nos, cardamom – 1 no and star anise  1 no)

Preparation:

  • Peel and finely cube the carrot, chop the onions, tomatoes and French beans, make small florets of cauliflower.
  • Heat oil in a kadai, add in the flavored spices and wait until they crackle.
  • Add in the ¾ th portion of finely chopped coriander and mint leaves.
  • Add in the onions, ginger-garlic paste and cook until the raw smell goes off.
  • Add in the tomatoes and cook until they turn mushy.
  • Add in the vegetables all together followed by turmeric powder, chilli powder and salt. Cook for few mins or until the raw smell goes off.
  • Pour in a cup water, cover and cook, until the vegetables are boiled.
  • Remove the lid, when the vegetables are cooked, pour in the coconut milk and cook in medium flame for another 5 mins or until the kurma thickens and the oil starts floating on the top.
  • Garnish with the leftover coriander and mint leaves.

Serve hot. Goes out well with chapathi, poori, Idly, appam, dosa and string hoppers. For more vegetarian curries, gravies and side dish recipes – CLICK HERE.

Do check out my other kurma – Chicken kurma, Carrot and Chow-chow Kurma.

Carrot and Chow-Chow Kurma

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Carrot and Chow-chow kurma is one of the most delicious kurma, prepared by my mom especially for chapathi. As I was brought up in joint family, most of them in the house never like chapathi and so chapathi will be very rarely prepared in home, that too only for us (me, sister and cousins). Whenever my mom prepares chapathi, she prepares this kurma, not only me but my friends also like this a lot and so I use to take more chapathi and kurma to school.

But now in my family (me, hubby and kids), we use to have tiffin for dinner and most of the time it would be chapathi or dosa. Also I use to prepare this kurma once in a month, but somehow I missed to share this. Finally it’s time to share the recipe with everyone…

Ingredients:

  • Carrots – 2 nos
  • Chow-chow / Chayote Squash – 1 ½ nos
  • Onions – 1 no (medium size)
  • Coconut pieces – 3 tbsp
  • Chilli powder – 1 tsp
  • Cumin seeds – 1 tsp
  • Garlic – 5 cloves
  • Ginger (1”inch stick) – 1 nos
  • Fennel seeds – 1 ½ tsp
  • Poppy seeds – 2 tsp
  • Cardamom – 1 no
  • Star Anise – 1 no
  • Cinnamon stick – 1 no
  • Turmeric powder – ½ tsp
  • Curry leaves –  a sprig
  • Salt to taste
  • Oil – 2 tsp

Preparation:

  • Peel and cube the carrots to small pieces. Peel, deseed and cube the chow-chow to small pieces. Peel and finely chop the onions.
  • Take coconut pieces, cumin seeds, ginger, garlic, fennel seeds and poppy seeds in a blender and blend them to a fine paste by adding water.
  • Heat oil in a pressure-cooker, add cardamom, star anise, cinnamon stick and curry leaves. Cook until they crackle.
  • Add the onions and cook until they turn golden brown.
  • Add the ground masala, cook until the raw smell goes off.
  • Add the chopped carrots, chow-chow followed by the spice powders – chilli powder, turmeric powder, salt.
  • Cook until the raw smell goes off. Pour in a cup of water, let it boil.
  • Pressure-cook for 2 whistles, once it starts boiling.
  • Remove the lid when the pressure subsides and transfer it to a bowl.

Serve hot. Goes out well with chapathi, poori, parotta and parathas.

 

Chicken Korma recipe/ Chicken Kurma recipe / How to make chicken kurma in pressure cooker

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My mom use to prepare this Chicken Kurma very often, when served with idly it tastes delicious. I love this kurma a lot, also kids love this to core because of it’s mild spiciness and taste. We use to call this “Pachai kulambu(Green curry)”. Let us move on to the recipe…

Chicken Kurma / Chicken Korma

Chicken Kurma / Chicken Korma

Serves – 8 people

Preparation time – 15 mins

Cooking time – 15 mins

Ingredients:

  • Chicken – 1 kg
  • Big onion – 1 no
  • Mustard seeds –  ½ tsp
  • Cumin seeds – ¼ tsp
  • Turmeric powder – ½ tsp
  • Salt – 1 tsp (or as per your taste)
  • Oil – 1 tbsp
  • Curry leaf – a strand

For grinding:

  • Coconut (shredded or pieces) – 3 tbsp
  • Cumin seeds – 2 tsp
  • Anise/Fennel seeds – 1 tsp
  • Poppy seeds – 1 tsp
  • Garlic – 4 cloves
  • Ginger – 1 inch
  • Green chillies – 3 nos
  • Cinnamon – ½ inch
  • Cloves – 2 nos

Making of Chicken Kurma / Chicken Korma –

Preparation:

  • Clean the chicken. Cut into small pieces.
  • Peel and finely chop the onions.
  • Grind all the ingredients together listed under the grinding list to a fine paste by adding water.
  • Heat oil in a pressure cooker, add in the  mustard, cumin seeds, curry leaves and wait until they crackle.
  • Add in the onions and fry till golden brown.
  • Add in the chicken, turmeric powder and salt and cook for few mins.
  • Now pour the grounded paste and cook for few mins or until the raw smell goes off.
  • Pour 2 cups of water and wait till it boil, pressure-cook for 2 whistles.
  • Remove the lid, when the pressure subsides and serve hot.

Serve hot with Idly, dosa, rotis, puri and chapathi. Goes well for breakfast and dinner.