White Kurma Recipe

                                    White Kurma Recipe 

  A popular and creamy variation to the south indian based vegetable kurma recipe made with a myriad choice of vegetables. unlike the traditional kurma recipe, this is made without coriander and hence it gets the white colour to the gravy. it tastes amazing when served with malabar parotta, but also tastes good when served with ghee rice.

 South indian gravies or curries mainly circle around the usage of coconut or coconut cream. it is widely used to make both spicy and creamy sauce based curry. typically it is served with choice of layered parotta, but can also be served with choice of rice. one such easy and simple creamy curry is white kurma known for its flavour.

 The name of this recipe is derived from the non-usage of coriander in this recipe. typically south indian veg kurma is made with coriander which would give it a unique flavour, colour and texture to this recipe. however, this recipe skips it and hence it gains the white colour from the coconut masala. while some always prefer the fresh and green colour to the kurma. but especially in some tamilnadu and kerala restaurants, it is made with just coconut cream. some even skip the green chillies and make it with just dry spices like pepper and cloves to generate the heat. i personally like the green chillies heat, and hence i have added to it, but it is completely open-ended.

TIPS,SUGGESTION AND VARIATION:

 Firstly, in terms of adding vegetables, it is completely open-ended and can have almost anything. i have limited to basic veggies like potatoes, carrots, beans, peas and onions.

 Secondly, i have used desiccated coconut to make the coconut masala. but as an alternative, you can also use freshly grated coconut or coconut cream, as an alternative. lastly, i have added the combination of roasted channa dal and cashew to coconut masala to make it more creamy. however, adding both is not mandatory and you can skip either one of them.

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:

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

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

3.Blend to smooth paste adding ¼ cup water. keep aside.

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

5.Also, saute ½ onion and 1 tsp ginger paste until it softens.

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

7.Add 1 tsp salt and saute for 2 minutes.

8.Now add ¼ cup water, cover and cook for 5 minutes.

9.Once the vegetables are almost cooked add in the prepared white masala paste.

10.Saute for 2 minutes until the raw flavours disappear.

11.Add in 1 cup water and mix adjusting consistency as required.

12.Cover and boil for 5 minutes making sure the flavours are well absorbed.

13.Also add 2 tbsp coriander, 2 tbsp lemon juice and mix well. finally, enjoy white kurma with chapati and idiyappam.

                                                                                                                                             EnjoyFood!