Chilli Kurma

If you love spicy and aromatic curries, Chilli Kurma is a must-try dish that brings heat and richness together in a single bowl. This South Indian-style gravy is made using green chilies, coconut, and a blend of flavorful spices, resulting in a unique kurma that’s fiery yet balanced with creamy textures. Unlike regular kurmas that use vegetables or meat, this version highlights the bold, zesty flavor of chilies, making it a great choice for spice lovers.

This dish is ideal for those who enjoy experimenting with spicy yet well-balanced curries. Whether you're looking to elevate a simple meal or impress your guests with something unique, Chilli Kurma is sure to tantalize your taste buds. Try it once, and it might just become your new favorite spicy gravy!

Ingredients:

• Long green chillies or Bajji milagai – ¼ kg
• Onion – 1
• Tomatoes – 2
• Turmeric powder – ¼ tsp.
• Coriander leaves – 1 tsp. (finely chopped)
• Oil – 1 tsp.

For Grinding I

• Ginger – 1 inch piece
• Garlic – 2 cloves
• Corriander bunch stem – a handful

For Grinding II

• Coconut – ¼ cup
• Cashew nuts – 5 or 6
• Poppy seeds – 1 tsp.

Method:

• Heat oil in a pan and add the ingredients given for grinding I and fry for a minute.
• Now grind them finely when cooled.
• In a pan, add finely chopped onions and turmeric powder.
• When the onions turn transparent, add finely chopped tomatoes and salt.
• Sauté till tomato pieces becomes mushy.
• Clean and chop the bajji milagai into medium pieces.
• Add chopped milagai pieces and a glass of water and keep closedand cook till chilli pieces are fully cooked.
• Add the ground paste II and allow to boil until gravy thickens.
• Garnish with coriander leaves & serve hot with chappathis.