Idiappa Kurma | Parotta Kurma | Restaurant Style Vegetable Kurma

Vegetable Kurma is a perfect accompaniment for many dishes like idiappam, Parotta, Roti/Naan and even for Dosa/ Idli. Even for Poori sometimes, this vegetable Kurma is served as accompaniment. A multi purpose dish, if done with right ingredients, we could get the same taste as served in restaurants. This version is a perfect restaurant style Kurma, I have tried and tested many times and my family loves it so much. Adding Curd and milk brings out a divine flavor to the dish. Try this version of Vegetable Kurma and share your comments!




Preparation and Yield:
Preparation time20 mins
Cooking Time25 mins
Servings4
Recipe CategoryVeg Gravy
Recipe CuisineSouth Indian


Idiappa Kurma | Parotta Kurma | Restaurant Style Vegetable Kurma
Idiappa Kurma | Parotta Kurma | Restaurant Style Vegetable Kurma

Idiappa Kurma | Parotta Kurma | Restaurant Style Vegetable Kurma
Idiappa Kurma | Parotta Kurma | Restaurant Style Vegetable Kurma

Ingredients:
Carrot2
Potato2
Beans100gms
Green Peas1/4 Cup
Chayote Squash (Chow Chow)100gms
Big Onion1 Big
Tomato1
ginger-Garlic Paste1 Tablespoon
Turmeric Powder1/2 Teaspoon
Corainder powder1 teaspoon
Red Chilli Powder1 Teaspoon
SaltTo Taste
Fresh Curd1/2 Cup
Milk1/2 Cup
Coriander Leavesfew


For Grinding:

Grated Coconut1/4 Cup
Cashew nuts10
Kasakasa(Poppy Seeds)2 teaspoon
Green Chilli1
Cardamom2
Cinnamon1" Stick
Cloves4-5

For Seasoning:

Oil / Ghee3 Tablespoon
Cumin Seeds1/2 Teaspoon
Fennel Seeds1/2 Teaspoon


Idiappa Kurma | Parotta Kurma | Restaurant Style Vegetable Kurma
Idiappa Kurma | Parotta Kurma | Restaurant Style Vegetable Kurma
Method:
  1. Clean the vegetables, add turmeric powder and steam cook till the veggies are soft. Take all the grinding ingredients in a mixer jar and grind it to a paste

  2. Heat oil in the pan, add cumin seeds & Fennel seeds, when the cumin seeds starts to sputter, add chopped onion and saute till onions turn translucent

  3. Add ginger-garlic paste and saute it along with onions. When the onions become translucent, add tomato and saute until tomatoes are mushy

  4. Then, add ground masala paste along with turmeric powder, salt, red chilli powder, Coriander powder, salt and mix well

  5. Then, add cooked vegetables and mix well. Close the pan with a lid and cook the mixture in low flame for 5 minutes

  6. Then, Add curd and allow the mixture to boil for a minute and finally this add milk and stir well. Bring it to boil and switch off the flame

  7. Garnish with coriander leaves and serve with hot chapatis or Idiyappam or Parotta or even for Idli/Dosa.

  8. Idiappa Kurma | Parotta Kurma | Restaurant Style Vegetable Kurma
    Idiappa Kurma | Parotta Kurma | Restaurant Style Vegetable Kurma

Post a Comment

i dont find mustard seeds mentioned in the ingredients or method , but its found in the photo?

It is jeera n sombu not musturd seeds

Planning to try this today. But I dont have chow chow at home. Will the taste be different?

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