Restaurant style veg Kurma ( South Indian ) | How to make Restaurant style veg Kurma ( South Indian )

By Radha Natarajan  |  25th May 2017  |  
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  • Restaurant style veg Kurma ( South Indian ), How to make Restaurant style veg Kurma ( South Indian )
Restaurant style veg Kurma ( South Indian )by Radha Natarajan
  • Prep Time

    10

    mins
  • Cook Time

    25

    mins
  • Serves

    6

    People

103

0





About Restaurant style veg Kurma ( South Indian ) Recipe

South Indian style veg kurma is a delicious version, adapted from the North Indian one and an excellent side dish that goes well with rotis, jeera rice, pooris .

Restaurant style veg Kurma ( South Indian ) is a popular aromatic and delicious dish. You can try making this amazing Restaurant style veg Kurma ( South Indian ) in your kitchen. This recipe requires 10 minutes for preparation and 25 minutes to cook. The Restaurant style veg Kurma ( South Indian ) by Radha Natarajan has detailed steps with pictures so you can easily learn how to cook Restaurant style veg Kurma ( South Indian ) at home without any difficulty. Restaurant style veg Kurma ( South Indian ) is enjoyed by everyone and can be served on special occasions. The flavours of the Restaurant style veg Kurma ( South Indian ) would satiate your taste buds. You must try making Restaurant style veg Kurma ( South Indian ) this weekend. Share your Restaurant style veg Kurma ( South Indian ) cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Radha Natarajan for inputs. In case you have any queries for Restaurant style veg Kurma ( South Indian ) you can comment on the recipe page to connect with the Radha Natarajan. You can also rate the Restaurant style veg Kurma ( South Indian ) and give feedback.

Restaurant style veg Kurma ( South Indian )

Ingredients to make Restaurant style veg Kurma ( South Indian )

  • 2 cups of finely diced veggies [like potatoes. , cauliflower florets,carrots, green beans]
  • 3tbsp chopped fresh cilantro for garnish
  • TO MAKE TO A PURÉE : 3 medium tomatoes
  • 1 green chilli
  • small piece of ginger
  • pinch of turmeric powder.
  • TO SOAK AND GRIND : 1/4 cup cashew halves soaked in hot water [Almonds can also be used to substitute .]
  • 1/4 cup fresh/desiccated coconut
  • 2tsp poppy seeds/ Khus khus
  • TO ROAST AND GRIND TO POWDER : 2 tsp coriander seeds
  • 2 cloves
  • 1 bayleaf
  • 2 cardamom or a tsp of cardamom powder.
  • 1 tsp fennel seeds/ saunf
  • 1 red chilly
  • OTHER INGREDIENTS : 2 tsp Kashmiri chilli powder
  • 1 tsp coriander powder
  • 2 tbsp oil
  • 2 tbsp fresh yogurt
  • Salt to taste

How to make Restaurant style veg Kurma ( South Indian )

  1. Cook all veggies in an open pan or pressure cook with a pinch of turmeric powder, to 1 whistle . Take care not to over cook.
  2. Purée the tomatoes , green chilly, ginger and turmeric , keep aside.
  3. Grind the soaked Cashewnuts / almonds with coconut and 2 tsp poppy seeds. Grind to smooth paste.Keep aside.
  4. Take a pan , heat well, add oil, add the tomato purée , add the turmeric powder, chilly powder , coriander powder.
  5. Keep sautéing the mixture on a low flame, when the oil comes up and the purée gets a nice shine and becomes aromatic ., add the cooked vegetables. Add salt as required. Stir well, add little water to lighten the almost dry gravy.
  6. When the vegetables look done well with a thickening gravy , add the ground spice powder . Stir well again and let mixture cook on a low flame.
  7. When all the raw smell of spices disappears, add the ground paste , and just before taking off from the gas add the whisked yogurt . Stir well again and remove.
  8. garnish with cilantro leaves . Serve with rotis, Phulkas, Naan breads or even pooris.

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