Kurma is always considered the best accompaniment with Pooris or rotis. The rich aromatic gravy with assorted vegetables makes it a delectable and appetizing dish. There are various recipes to make kurma but the basic ingredients are whole spices, and coconut blended into a smooth pasted and then added into boiled vegetables.
Growing up we loved visiting Diana in Udupi every other weekend and Poori Kurma was one dish I always loved to order. The rich and aromatic gravy and the piping hot pooris was one of the best dishes on their menu. I never miss an opportunity to visit Diana even to this day, if I am in Udupi. Here is my attempt to recreate this mouth-watering dish.
Ingredients:
2 cups of assorted vegetables (Peas, green beans, tomatoes, potatoes, carrots, cauliflower)
For Masala/Paste:
1/2 cup fresh or frozen coconut
1/2 cup or 1 small chopped onion
2 garlic cloves
1/2" ginger chopped
3 or 4 green chillies
2 red chillies (dried)
1/4 tsp turmeric powder
1/4 tsp cumin seeds/jeera
1/2 tsp fennel seeds
4 Cloves
2 Cardamom
1/2" Cinnamon
1 tsp poppy seeds or Khus khus
Salt to taste
Coriander leaves for garnish
Method:
1) Cook the vegetables in about 2 cups of water and set aside.
2) In a blender, add all the ingredients mentioned under 'Masala/Paste' and grind into a smooth paste using little water.
3) Now, add the blended paste into the cooked vegetables and bring it to a boil. Add salt and mix well adjust accordingly.
4) Finally garnish with coriander leaves and switch of the heat. Serve with pooris/rotis.
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