Cauliflower Kurma

I am a great fan of cauliflower and this Kurma taste great with chapathis or pooris. It has good flavor blended well with spices.

Ingredients:

Cauliflower – 1 medium
Potato - 1medium
Onion – 2no
Tomato -1no
Coriander powder – 2 tsp
Red chili powder – 1 tsp
Turmeric powder - 1/4 tsp
Fresh cream or milk - 2tbsp
Salt to tsate
Oil

Grind to fine paste:

Garlic – 4
Ginger – 1’’
Green chili – 2 nos
Black pepper – 4nos
Fennel seed – 1/4 tsp
Cardamom – 1 nos
Clove – 2 nos
Cinnamon – 1”
Coconut – 2 tbsp
Cashew – 6 nos

Method:

• Chop and clean the florets and soak in hot water by adding a pinch of salt and leave for 5 minutes. Drain water and keep the florets aside.





• Peel and chop the potatoes into small cubes and leave in water until use.
• Make a fine paste of the given ingredients.





• Heat oil in a pan and saute the onions till translucent then add tomatoes and fry until it get soft and tender.
• Now add red chili powder, coriander powder, florets, potato and add salt(remember we already added salt in cauliflower) and fry for 2 minutes.





• Add ground paste and enough water till the florets sink and cover with lid and cook in low flame till the cauliflower and potato gets cooked in the masala and the raw sell goes.





• Finally add the milk or fresh cream and cook for 2 minutes and garnish with coriander leaves.

Serve hot with Rotis, Poori or Dosa.

Note:

• Can reduce the quantity of coconut and add poppy seeds for rich in taste.
• Add your choice of veggie with cauliflower.
• Towards the end i added milk instead you could aso fresh cream.

Potato Kurma

Though there is various choice of menu list for our daily breakfast and dinner the only comfortable and easy digestive dish is our south Indian dish “Idly”, and many side dishes compliments with Idly. Now I am comeback with drooling side dish “Potato Kurma”, this also goes well with “Dosa” too. Trust me this Hot and Spicy kurma is also tasty as its spiciness.

Ingredients :

Thoor dhal – ½ cup
Potato – 2
Onion – 2
Tomato – 1
Garlic -2 no
Turmeric powder – ¼ tsp
Mustard seed – 1/4 tsp
Curry leaves few
Coriander leaves few
Ghee - 1 tsp
Salt – for taste

To roast and grind :

Red chilies – 1 no
Coconut Scrapings – 2 tbsp
Coriander seeds – 2 tsp
Channa dhal – 1 tsp
Urad dhal – 1 tsp
Jeera – ¼ tsp
Ani seed – ½ tsp
Pepper corns – 4 no
Cinnamon – 1’’ inch
Cloves – 2
Garlic – 3
Ginger – 1 inch piece

Method:

• Pressure cook thoor dhal with garlic and turmeric powder and keep it aside.
• Cook the potatoes and mashed it and keep it aside.
• Roast and grind all the other ingredients in a mixie into smooth paste by adding some water to it.
• In a pan add a tbsp of oil and add mustard and curry leaves after they splutter add the onions to it ffry till onion turns golden brown and add chopped tomatoes and saute till tomatoes become soft and mushy.
• Now add the grounded paste to it and add enough salt and adequate water to it and keep stirring continuously till the raw smells leaves away.
• Once the masala is sauted well now add the cooked and mashed thoor dhal and potato to it and.
• You can test the spice level at this point.
• Once done switch off the stove and add a tsp of ghee and garnish with coriander leaves.

Potato Kurma is ready to Serve it with hot idly or dosa. :)

Tips:

• This Kurma should not be very thick when served.
• You could try this Kurma even without adding potato.
• You can adjust the spiciness by adding red chili powder to it.