Kurma/ Korma





Kurma is an Indian curry made from veggies or meat with a nut paste, some herbs, youghurt and much more! There are different versions of this dish and the recipe changes with every place. This is the South Indian style kurma! It's called kuruma or korma in some places too. Best served with parottas and/or coconut rice.
You will find both the recipes to parotta and Coconut rice on the blog!

 Ingredients:
2 medium sized carrots.
2 medium sized potatoes.
15-18 beans.
A handful of peas*not necessary
Cauliflower*
Curry leaves.
Coconut.
Cashew nuts.
Coriander leaves.
2-3 Green chillies.
Fennel seeds/ Saunf.
Cardomom/ Elaichi.
Cinnamon.
Cloves.
Garlic.
Ginger.
Turmeric powder.
Dried coriander powder.
Youghurt.

Method:
Chop up the potatoes, carrots, 1 onion, beans (any veggies at hand work well) and pressure cook them along with the peas and 8 curry leaves in some water and salt.
Let the pressure cooker naturally de-pressurize.

To a grinder add: 3 Tbsp of shredded fresh coconut, about 10 cashew nuts, the chopped green chillies, 1 tsp of fennel seeds, 1 onion, 1 garlic pod smashed, a small piece of ginger, 2 cardomom pods, 1 small piece of cinnamon bark, 5 curry leaves, 1 clove, 1/2 tsp of turmeric powder, 1/2 tsp of coriander powder, 1 tsp of salt, 2 Tbsp of water and grind to a paste. Stream in the required amount of water to get a decent consistency.

After letting the pressure cooker cool,add in the paste and stir well. Add a very small amount of water to bring it to the right consistency.
Stir it well and add a few chopped coriander leaves and taste for salt.
Bring the kurma to a boil and add 2 tsp of youghurt and turn off the flame.
Serve hot and garnish with coriander leaves!

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