Kurma is a rich and creamy South Indian curry made with a blend of vegetables, coconut, and aromatic spices. Cauliflower and Carrot Kurma is a popular variant that combines the crunchiness of cauliflower and the sweetness of carrots to create a delicious and nutritious dish. This kurma pairs wonderfully with rice, roti, or any Indian bread.
We make different types of kurma in our house. Each kurma is made in a different way. The taste of the kurma varies depending on the way it is cooked and the spices added.
Ingredients:
- Cauliflower - 3 cups (chopped into medium florets)
- Carrots - 2 medium (chopped into 1 inch cubes)
- Ginger garlic paste - 1 tsp.
- Green chilly - 1
- Onions - 2 (sliced thinly)
- Tomato - 1 (chopped finely)
- Salt - 1 tsp. or as needed
- Red chilly powder - 1 tsp.
- Turmeric powder - ¼ tsp.
- Oil - 2 tsps.
- For Grinding:
- Grated coconut - ½ cup
- Fried gram - 2 tbsp.
- Cumin seeds - 1 tsp.
- For Garnishing:
- Coriander leaves - a handful
Method:
- Heat oil in a cooker and add chopped onions and fry well.
- When the onions turn translucent, add the chopped tomatoes and ginger garlic paste and cook till the tomatoes turn mushy.
- Now add the chopped cauliflower and carrots and fry for a minute.
- Add 1 cup of water and close the cooker and cook for 1 whistle.
- In the meantime, grind the ingredients given for grinding into a fine paste by adding little water.
- When the cooker cools down, open the whistle from the pressure cooker and add the ground paste and salt and mix well.
- Boil till the kurma thickens.
- Garnish with chopped coriander leaves.
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