Tag Archives: south Indina food

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.

 

Elumbu Kuzhambu / Lamb Bones curry – II

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Coming to Mutton, all its spare parts have different and delicious taste, flavor and aroma. Already I have updated one recipe with Mutton bones and this one is the another version of this mutton bones curry, which taste completely different than the first version.

Ingredients:

  • Mutton / Lamb bones – ½ kg
  • Shallots – 15 nos
  • Green chilli – 4 nos
  • Ginger – garlic paste – 1 tbsp
  • Tomatoes – 2 nos
  • Chilli powder – 1 tsp
  • Coriander powder – 1 ½ tsp
  • Turmeric powder – ½ tsp
  • Cinnamon – 1 inch
  • Cloves – 2 nos
  • Coconut pieces – 2 tbsp
  • Black Peppercorns – 1 tsp
  • Cumin seeds – 1 tsp
  • Poppy seeds – 1 tsp
  • Salt to taste
  • Oil

Preparation:

  • Grind the coconut, black pepper, cumin seeds, poppy seeds to fine paste by adding little water.
  • Finely chop the shallots / onion, tomatoes and slit the green chillies.
  • Heat oil in a pressure cooker. Put cinnamon, cloves and ginger-garlic paste and sauté till the raw smell goes off.
  • Put the shallots/onions and fry till they become transparent.
  • Put the tomatoes and fry till they become mushy.
  • Put the bones and all the spice powders followed with the sambhar powder and salt.
  • Saute them for 3 mins and then pour in the grounded paste and sauté till the raw smell goes off.
  • Pour in a cup of water and allow to boil.
  • Cover the pressure cooker and wait for 3 whistles.

Serve hot with steamed rice , idli and dosa.

Making of Mutton Bones Curry / Elumbu Kulambu: