In chettinad cusine , Navaratna Kurma is a special item. The aroma mainly depends upon the roasting & grinding of the spices which makes the Kurma very tasty.
Too much of vegetables also spoils the taste. The spices has to be roasted which makes the Kurma very creamy & rich in taste.
INGREDIENTS
CARROT
|
1
|
POTATO
|
1
|
CAULIFLOWER
|
6
– 8 Florets
|
FROZEN
PEAS
|
¼
Cup
|
ONION
|
1
|
TOMATO
|
1
|
To Saute & Grind
COCONUT
|
4
Tbsp
|
FRIED
GRAM/POTTUKADALAI
|
1
Tbsp
|
POPPY
SEEDS
|
1
Tsp
|
FENNEL
SEEDS
|
1
Tsp
|
GREEN
CHILLY
|
4 - 5
|
GINGER
|
A
Small Piece
|
GARLIC
|
4
|
CASHEW
NUTS
|
5
|
To
Temper
CINNAMON
|
1
Inch Piece
|
CLOVES
|
1
|
BAYLEAF
|
1
|
CARDAMOM
|
1
|
OIL
|
1
Tsp
|
STEP BY STEP PICTURES
Roast (with little bit oil) & Grind the ingredients by adding little water.
In a Kadai heat oil & add the items given ubder " To Temper " table.
Add Onion & fry it. Then add Tomato pieces & fry till it turns soft.
Now add the Carrot,Potato.
Pour little water so that the vegetables gets cooked.
Keep covered so that it cooks faster.
Add the Grounded mixture & mix well.
Add salt.
Parboil the Cauliflower,Peas & add it to the boiling mixture.
Allow it to boil.
Add water till the kurma consistency is reached.
Granish with Coriander leaves.
It will become thick when it cools down. So switch it off when the Kurma starts to thicken.
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