Tag Archives: kurma

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.

 

Mushroom Korma

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I have shared chicken korma recipe, and now it’s the mushroom korma recipe. As my daughter is fond of mushrooms and my hubby is fond of chapathi, I decided to give it as a combo for dinner. It goes out well with chapathi or any Indian bread.

Korma or Kurma means the vegetables or meat getting cooked in yogurt, cream or coconut paste. Here I have blended few spices along with coconut for masala. It was delicious and aromatic. Let us move on to the recipe…

Mushroom Korma

Mushroom Korma

Ingredients:

  • Mushrooms – 200 gms
  • Onions – 1 ½ nos
  • Coconut pieces – 150 gm
  • Fennel seeds / Perunjeeragam – 2 tsp
  • Poppy seeds – 2 tsp
  • Cumin seeds – 2 tsp
  • Ginger – 1 “inch stick
  • Garlic – 5 cloves
  • Green chilies – 2 nos
  • Cinnamon – 1” inch stick
  • Cloves – 3 nos
  • Mustard seeds – ¼ tsp
  • Curry leaves – a sprig
  • Fresh cream – 1 tbsp
  • Salt to taste
  • Oil – 3 tsp

Preparation:

  • Wash the mushrooms, blanch (soak in hot water for few mins) and drain the water.
  • Chop the mushrooms into medium or small pieces.
  • Peel and finely chop the onions.
  • Take coconut pieces, fennel seeds, cumin seeds, poppy seeds, cloves, cinnamon, ginger and garlic in a blender and grind them to a fine paste by adding little water.
  • Heat oil in a kadhai, add in the mustard seeds, ¼ tsp of cumin seeds and curry leaves. Wait until they crackle.
  • Add in the onions and cook until they turn transparent.
  • Pour in the grounded masala and cook until the raw smell goes off.
  • Add in the mushrooms, turmeric powder along with salt and cook for few mins or until the mushroom oozes out the water.
  • Pour in a cup of water, cover and let it boil.
  • Keep in medium flame, until the oil separates or the gravy thickens or until the oil separates and floats on the top of the gravy.

Serve hot with chapathi or roti. Pour little fresh cream before you serve. It goes out well for breakfast or dinner.