White kurma Recipe

 INGREDIENTS 

for masala paste:

½ cup coconut (grated)

1 tbsp roasted gram dal / putani

8 cashew / kaju

2 chilli

½ inch cinnamon

3 pods cardamom / elachi

1 tsp fennel / saunf

1 tbsp poppy seeds / khus khus

¼ cup water

             for kurma

2 tbsp oil

1 tsp cumin / jeera

1 bay leaf

½ onion (sliced)

1 tsp ginger paste

1 carrot (chopped)

1 potato / aloo (chopped)

6 beans (chopped)

4 tbsp peas / matar

 
1 tsp salt

 
¼ cup water

 
1 cup water

 
2 tbsp coriander (finely chopped)

 
2 tbsp lemon juice

INSTRUCTIONS

 

• firstly, in a small blender take ½ cup coconut, 1 tbsp putani and 8 cashews.

• also add 2 chilli, ½ inch cinnamon, 3 pods cardamom, 1 tsp fennel and 1 tbsp poppy seeds.

• blend to smooth paste adding ¼ cup water. keep aside.

• in a large kadai heat 2 tbsp oil and saute 1 tsp cumin, 1 bay leaf.

• also, saute ½ onion and 1 tsp ginger paste until it softens.

• further add 1 carrot, 1 potato, 6 beans and 4 tbsp peas.

• add 1 tsp salt and saute for 2 minutes.

• now add ¼ cup water, cover and cook for 5 minutes.

• once the vegetables are almost cooked add in the prepared white masala paste.

• saute for 2 minutes until the raw flavours disappear.

• add in 1 cup water and mix adjusting consistency as required.

• cover and boil for 5 minutes making sure the flavours are well absorbed.

• also add 2 tbsp coriander, 2 tbsp lemon juice and mix well.

• finally, enjoy white kurma with chapati and idiyappam.