The Kurma we get in Chennai is more of a thick version with slightly mashed vegetables,yellow-greenish in colour and tasting of coconut milk and spices.Whereas the ones we get in Kerala is pale yellow in colour,with vegetables slightly undercooked,tasting of coconut and fennel.It pairs up wonderfully with Aappam,Idiyappam,Chapathi as well as Parotta and for the same reason is made in bulk,which I believe makes it taste great.
I've tried different recipes for Kurma before and feel this one tastes the closest to the ones served in Kerala Restaurants.So here's another recipe for the Chapati-Side dish recipe requests:)
Restaurant-Style Vegetable Kurma
Recipe slightly adapted from Vanitha
Mixed vegetables chopped - roughly 2 cups-I used Cauliflower,Carrot,Beans,
Baby corn,Green Peas and Potato
For the Masala paste
Grated coconut - 1/2 cup
Fennel/Perumjeerakam - 1 tsp
Cashewnuts - 6-8
Haldi powder - 1/4 tsp
Coconut oil - 1 1/2 tbsp
Onion - 1 medium,finely chopped
Ginger - 1' piece,finely chopped or crushed
Green chilly - 2,sliced
Tomato - 1,chopped
Salt to taste
Garam masala - 1/2 tsp
For the tadka
Small onions/Kochulli - 8-10
Curry leaves - 1 sprig
Red chilly - 1
Coriander leaves - for garnish
Make a smooth paste of ingredients mentioned under the masala paste-coconut,fennel,cashewnuts and haldi.
In a kadai add 1 tbsp coconut oil and saute onions,green chilly and ginger till the onions turn soft and translucent.
Mix in the chopped vegetables and give a good mix.
Add the masala paste and about 1 1/2 cups of water and salt to taste.Close with a lid and let the vegetables cook for 5-7 minutes.
Mix in the chopped tomato and cook uncovered for another 5 minutes.
Add the garam masala,cover with the lid and switch off the flame.
In another pan add the 1/2 tbsp oil and saute small onions and curry leaves till the onions turn brown and are cooked from the inside.Add the red chilly,and add the whole tadka to the kurma.
Garnish with coriander leaves.
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