Chef TJ's Kurma for Idiyappam/Chappathi/Barotta

Having been deprived of this Madras Style Kurma for 2 years now, I have learnt to make this amazing dish, purely out of desperation. I thank Abinesh for teaching me this recipe. Folks, it tasted better than any "South Indian restaurant in the US" could offer. Following is the recipe.

Ingredients
1) Scraped Cocunut - 50g
2) Fennel Seeds - 1 table spoon
3) Channa Dal - 50g
4) Tomatoes -2
5) Onions - 2
6) Ginger-Garlic paste - 3 tbl spoon
7) Cloves - 3
8) Cinnamon - half a stick
9) Turmeric powder - 1 tea spoon
10) Sambar powder - 3 table spoon
11) Salt - As per personal taste (roughly 1 table spoon)
12) Vegetables - Cauliflower/ Peas

Procedure
1) Cocunut, channa dal and fennel seeds are ground to paste.
2) On a frying pan, oil is heated. Cloves and cinnamon are added to the oil.
3) Finely chopped onions are cooked (till golden brown), followed by the addition of ginger-garlic paste.
4) After the raw smell of ginger-garlic is gone, boiled vegetables are added followed by finely chopped tomatoes. The tomatoes can also be ground for quicker cooking. Salt, turmeric and sambar powder can also be added at this stage.
5) The kurma is allowed to cook (for beginners: 20 mins on medium flame).
6) The coconut-dal-fennel paste is added in the end.

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