Idiappa Kurma | Parotta Kurma | Restaurant Style Vegetable Kurma
545.2 هزار بار بازدید -
3 سال پیش
-
Vegetable Kurma is a perfect
Vegetable Kurma is a perfect accompaniment for many dishes like idiappam, Parotta, Roti/Naan and even for Dosa/ Idli. Even for Poori sometimes, this vegetable Kurma is served as accompaniment.
Recipe link for Veg Kurma - http://bit.ly/2H5jYYe
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INGREDIENTS
VEGETABLES
2 Carrot
2 Potato
50 grams Beans
50 grams Chayote Squash (Chow Chow)
1 Onion Big size
1 Tomato Big size
OTHER KEY INGREDIENTS
1 tbsp Ginger Garlic Paste
1/4 tsp Turmeric Powder
1 tsp Coriander Powder
1 tsp Red Chili Powder
To Taste Salt
1/2 cup Fresh Curd 1 cup = 250 ml
1/2 cup Milk
few Coriander Leaves
FOR GRINDING
1/4 cup Grated Coconut
10 Cashew nuts
2 tsp Kasa Kasa (Poppy Seeds)
2 Cardamom
1" stick Cinnamon
4 Cloves
FOR SEASONING
3 tbsp Cooking Oil or Ghee
1/2 tsp Cumin Seeds
1/2 tsp Fennel Seeds
INSTRUCTIONS
Clean the vegetables and chop the vegetables into small cubes. Add the turmeric powder and cook these vegetables in a pressure cooker(except Onion and Tomato) for about 2-3 whistles
Take all the grinding ingredients in a mixer jar and grind it to a paste
Heat oil in the pan, add cumin seeds & Fennel seeds, when the cumin seeds starts to sputter, add chopped onion and saute till onions turn translucent
Add ginger-garlic paste and saute it along with onions. When the onions become translucent, add tomato and saute until tomatoes are mushy
Then, add ground masala paste along with turmeric powder, salt, red chilli powder, Coriander powder, salt and mix well
Then, add cooked vegetables and mix well. Close the pan with a lid and cook the mixture in low flame for 5 minutes
Then, Add curd and allow the mixture to boil for a minute and finally this add milk and stir well. Bring it to boil and switch off the flame
Garnish with coriander leaves and serve with hot chapatis or Idiyappam or Parotta or even for Idli/Dosa.
Recipe link for Veg Kurma - http://bit.ly/2H5jYYe
Liked this Video ? Click this link to subscribe to get Similar other videos - https://bit.ly/2KHjeZ0
WEBSITE: https://www.subbuskitchen.com
FACEBOOK -Facebook: subbuskitchen
YOUTUBE: subbuskitchenpage
INSTAGRAM - Instagram: subbuskitchen
PINTEREST - https://www.pinterest.co.uk/subbalaks...
INGREDIENTS
VEGETABLES
2 Carrot
2 Potato
50 grams Beans
50 grams Chayote Squash (Chow Chow)
1 Onion Big size
1 Tomato Big size
OTHER KEY INGREDIENTS
1 tbsp Ginger Garlic Paste
1/4 tsp Turmeric Powder
1 tsp Coriander Powder
1 tsp Red Chili Powder
To Taste Salt
1/2 cup Fresh Curd 1 cup = 250 ml
1/2 cup Milk
few Coriander Leaves
FOR GRINDING
1/4 cup Grated Coconut
10 Cashew nuts
2 tsp Kasa Kasa (Poppy Seeds)
2 Cardamom
1" stick Cinnamon
4 Cloves
FOR SEASONING
3 tbsp Cooking Oil or Ghee
1/2 tsp Cumin Seeds
1/2 tsp Fennel Seeds
INSTRUCTIONS
Clean the vegetables and chop the vegetables into small cubes. Add the turmeric powder and cook these vegetables in a pressure cooker(except Onion and Tomato) for about 2-3 whistles
Take all the grinding ingredients in a mixer jar and grind it to a paste
Heat oil in the pan, add cumin seeds & Fennel seeds, when the cumin seeds starts to sputter, add chopped onion and saute till onions turn translucent
Add ginger-garlic paste and saute it along with onions. When the onions become translucent, add tomato and saute until tomatoes are mushy
Then, add ground masala paste along with turmeric powder, salt, red chilli powder, Coriander powder, salt and mix well
Then, add cooked vegetables and mix well. Close the pan with a lid and cook the mixture in low flame for 5 minutes
Then, Add curd and allow the mixture to boil for a minute and finally this add milk and stir well. Bring it to boil and switch off the flame
Garnish with coriander leaves and serve with hot chapatis or Idiyappam or Parotta or even for Idli/Dosa.
3 سال پیش
در تاریخ 1400/01/21 منتشر شده
است.
545,253
بـار بازدید شده