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 adde...