South-Indian style Kurma

Any restaurant in India (especially South) will have this kurma. Kurma is a curry with heaps of vegetables and flavoured with coconut and fennel seeds. I have so many versions of kurma from different parts of South-India. Last week, we had our friend over. He loves kurma and I made this version. Turned out yum. I had with Buckwheat Aloo Paratha. This was delicious. I was in no mood for documenting this recipe. But, Sanju insisted that this was one of the best he has had ever. I was checking my posts and realised I hadn’t posted any curries for a while. So it’s going to be Indian for a while.

You need:

For the curry:

• Coconut oil-1 Tbsp
• 2 cups of chopped veges (potato, carrot, beans, cauliflower, peas)
• Mustard seeds-1 and 1/2 tsp
• Bay leaf-1
• Curry leaves-1 sprig-very finely chopped
• Onion-1 large-very finely chopped
• Roma tomato-1 large
• Ground red chili powder-1 tsp
• Turmeric-1 tsp
• Salt-to taste
• Coriander leaves-2 Tbsp-finely chopped
• Below serving of homemade kurma masala
• Water-1 cup

For the Homemade Kurma Masala:

• Fennel seeds-1 and 1/2 tsp
• Cumin seeds-1 and 1/2 tsp
• Cashew nuts-10
• Poppy seeds-1 and 1/2 tsp
• Star anise-1
• Cloves-4
• Cinnamon-2 small sticks
• Cardamom seeds-2 (discard the green outer skin, use just the seeds)
• Roasted gram-2 Tbsp (You get this in Indian Stores)

{PLUS}

• Garlic-10 pods
• Ginger-1 small piece
• Coconut-1/3 cup (Shredded/Frozen & Thawed/Fresh)
• Green chili -2 {or more for extra spiciness)

Method:

For the Homemade Kurma Masala:

• In a pan, dry roast all the dry spices. Add them to a food processor along with ginger, garlic, green chili and coconut. Process until they all mix really well. Once all broken down and fine, add 1/3 cup of water and make a thick paste from it. Keep it aside.

Now, the curry:

• In a stockpot, boil the veges with salt and 1/2 tsp turmeric and salt to taste. Drain and keep aside

• In a pan, heat coconut oil, add mustard seeds, wait until they pop, then add bay leaf and curry leaves and after couple of seconds, add onions, 1/2 tsp turmeric and fry until translucent.
• Now, add tomatoes, chili powder and fry until mushy, add 1 cup water, homemade kurma masala and let them cook in water for 5 mins.
• Now, add the veges, cover and cook until it all comes together for another 5 mins.
• Add coriander leaves and serve 🙂