- Channa kurma recipe
- Paneer kurma
- Baby corn kurma
- Recipe Cusine : Indian
- Prep Time : 10 Minutes
- Cook time : 25 Minutes
- Serves : 3-4
- Author : Jeyashri
- Recipe Category : Lunch | Dinner
- Description : Learn how to make South Indian restaurant style Vellai Kurma recipe| Parrota kurma, a side dish for chapathi, parrota and poori, made using veggies.
Mixed veggies* 2 cups Oil 4 tsp (preferably coconut oil) Onion 1 Green chili 2 Cloves 2-3 Star anise 1 Milk 1/2 cup Yogurt 3 tsp To grind Coconut 3 tblsp Fennel seeds 1 tsp Green chili 2 -4 Cashew nuts 10- 12 Garlic 1 pod (optional) * I used Carrot, beans, potato and green peas.
Method :
- In a pressure cooker, add oil and add the cloves and star anise.
- Slit the green chili and slice the onions.
- Add the slit green chili and sliced onions.
- Saute till the onions becomes translucent.
- Do not change the color.
- Add the veggies. Cut the veggies according to your preference.
- Add the veggies to the pressure cooker.
- Now grind the ingredients, given under the “To Grind” list, in the ingredient table.
- Grind into a smooth paste by adding little water while grinding.
- Add the ground paste to the cooker.
- Add the yogurt to this.
- Mix well.
- Add salt and 3/4 cup of water.
- Cover the pressure cooker and cook for 1 whistle.
- If the whistle comes very quickly in your cooker, cook till 2 whistles.
- Once the pressure settles down, open the cooker.
- Mix well.
- Add the milk. Use full cream milk for best results.
- Once it comes to one boil, switch off the flame.
- I used raw milk. Do not use hot milk. If using boiled milk, add room temperature milk.
- Switch off the flame.
- If needed you can garnish with coriander leaves.
- Check the consistency of the kurma. It tends to thicken slightly after it is cool. So if you are packing for box or consuming after 2 hours, make it a bit thin, so that it will be perfect when you consume it.
- As we add cashew nuts and milk, you can add 4 green chilis while grinding. I felt mine less spicy.
- Kalpasi | stone flower can be added while grinding to enhance the flavour. Do not add more, just a small piece will do.
- You can add baby corn, paneer and some cauliflower florets to the kurma.
- White kurma goes well with Chapati and poori.
Method with step by step pictures :
- In a pressure cooker, add oil and add the cloves and star anise.
- Slit the green chili and slice the onions.
- Add the slit green chili and sliced onions.
- Saute till the onions becomes translucent.
- Do not change the color.
- Add the veggies. Cut the veggies according to your preference.
- Add the veggies to the pressure cooker.
- Now grind the ingredients, given under the “To Grind” list, in the ingredient table.
- Grind into a smooth paste by adding little water while grinding.
- Add the ground paste to the cooker.
- Add the yogurt to this.
- Mix well.
- Add salt and 3/4 cup of water.
- Cover the pressure cooker and cook for 1 whistle.
- If the whistle comes very quickly in your cooker, cook till 2 whistles.
- Once the pressure settles down, open the cooker.
- Mix well.
- Add the milk. Use full cream milk for best results.
- Once it comes to one boil, switch off the flame.
- I used raw milk. Do not use hot milk. If using boiled milk, add room temperature milk.
- Switch off the flame.
- If needed you can garnish with coriander leaves.
- Check the consistency of the kurma. It tends to thicken slightly after it is cool. So if you are packing for box or consuming after 2 hours, make it a bit thin, so that it will be perfect when you consume it.
- As we add cashew nuts and milk, you can add 4 green chilis while grinding. I felt mine less spicy.
- Kalpasi | stone flower can be added while grinding to enhance the flavour. Do not add more, just a small piece will do.
- You can add baby corn, paneer and some cauliflower florets to the kurma.
- White kurma goes well with Chapati, parotta and poori.
