Thakkali Kurma

This Kurma suits for Idli, Dosa, Chapathi, Poori.

Preparation time: 15 minutes
Cooking time: 20 minutes
No. of servings: 4

Ingredients:

Onion - 1 no. big in size

Tomato - 3 no's

Garlic pods - 5 no's
Potato - 2 no's

Green chilly - 1 no

Salt - required

Red chilly powder (Kashmiri) - 1 Table spoon

Coriander leaves - few

To Grind:

Coconut Grated  - 5 Table spoons

Cumin seeds - 2 Tea spoons

Roasted Split Gram - 3 Table spoons

To Temper:

Oil - 5 Table spoons

Fennel seeds - 2 Tea spoons

Bay leaf - 1/2

Curry leaves - few

Method:

1. Chop the veggies required for this dish.
Tip: If Potatoes are chopped finely, it helps to cook faster in Kurma as we are preparing it in pan. Onions and Garlic as to be chopped as lengthier ones, so it will be crunchy while tasting it.

2. Place a pan and add oil, once oil is hot, add the ingredients mentioned in "To Temper" list, one by one.

3. Then add garlic, green chilly. Once garlic turns golden brown, add onion.

4. Once onion turns to translucent color, add tomatoes with required salt, close the lid to get cooked.

5. Tomatoes will be smashed, add potatoes then add chilly powder with required water, close the lid.

6. While waiting the kurma gets boiled, Grind the items required mentioned in "To Grind" list.

7. Once kurma in the pan boiled, add the paste, once it start boiling it again, switch off the stove, don't leave it for longer duration. This will change the taste of coconut paste.

This kurma suits for Idli, Dosa, Chapathi, Puri.

Tips:

1. You can grind tomatoes as a puree instead of chopped ones to get different taste. For that you need to cook the tomatoes in hot water, peal the skin, dice and grind it.