KURMA VARIETIES

KURMA VARIETIES

EGG  KURMA

INGREDIENTS:

a. Eggs - 4
b. Onion (cut lengthwise) -1 big
c. Green chillies - 4
d. Ginger - ½” piece
e. Garlic - 6 cloves
f. Tomatoes - 1 or 2
g. Coconut (grated) - ½ cup
h. Poppy seeds - 1 tsp.
i. Cinnamon - 1” piece
j. Cloves - 2
k. Bay leaf - 1
l. Turmeric powder - ½ tsp.
m. Salt - to taste
n. Oil - 3 tabsp.
o. Coriander leaf - 1 bunch

METHOD:

1. Fry onion, ginger, garlic, green chillies in little oil & grind into a paste with little water

2. Grind the coconut & poppy seeds into a fine paste

3. Heat oil in a pan & fry the cinnamon, cloves & bay leaf

4. Add the onion & fry till golden brown

5. Then add the cut tomatoes & fry

6. Then add turmeric powder salt & enough water & allow it to boil

7 Then add the coconut-poppy seed paste & allow it to boil

8. Into this break open the eggs one by one

9. Use a wide mouthed vessel & there should be few seconds gap when you break open each eggs, otherwise all the eggs may stick together

10. Instead of breaking open the eggs, you can use hard boiled eggs - cut into two

11. When the kurma is thick remove from the fire & add coriander leaves

VEGETABLE KURMA

INGREDIENTS

1. vegetables- cabbage – ¼ kg, cauliflower –1 small, beans – 150 gms, potatoes-2, nulkol – 1, beet root – 1, carrot – 1or 2, green peas – ½ cup, double beans-1/2 cup
2. onion – 2 cut lengthwise
3. tomatoes – 2 or 3
4. green chillies – 5
5. ginger – 1” piece
6. garlic – 10 flakes 
7. coconut grated – 1 cup 
8. gasagasa – 1 tsp 
9. cinnamon – 1 
10. cloves – 2 
11. bay leaf –1 
12. oil- 4 tbsp 
13. salt to taste 

METHOD
- wash & cut the vegetables-cabbage into small bits, cauliflower into big florets, potato- peel & cut into 4 if small, carrot- peel the skin & cut into round pieces, beet root –peel the skin, cut into 4 & then cut into slices,nulkol- peel the skin ,cut into 4 & then into slices. 

- fry the onion ,ginger, garlic, green chillies in little oil & grind into a paste 

- grind the grated coconut & gasagasa(POPPY SEEDS) into a fine paste 

- now heat 4 tbsp of oil in a pan & fry the cinnamon, clove, & bay leaf 

- then add ½ onion cut lengthwise & fry till golden brown

- then add the tomatoes & fry well

- then add all the vegetables, after washing & fry well in oil
then add the ground paste & fry for a while
then add turmeric powder, salt & a little chilli powder ( purely optional ) 

- then add enough water to cook the vegetables ( do not cook the vegetables in a pressure cooker, because the vegetables will become very soft & may lose the colour )

- when the vegetables are cooked, add the coconut-gasagasa paste & allow it to boil 

- when it thickens remove from the fire & serve hot with rice


BRINJAL KURMA

INGREDIENTS 

1. brinjal – ½ kg- fresh, small , preferably violet 
2. onion – 1 big – cut lengthwise 
3. green chillies –6 
4. ginger – 1” piece 
5. garlic –8 flakes 
6. cinnamon- 1 
7. cloves –3 
8. bay leaf – 1 
9. coconut grated – ½ cup 
10. gasagasa – 1 tsp 
11. turmeric powder – ½ tsp 
12. salt to taste 
13. oil – 4tbsp 

METHOD 

1. wash & slit the brinjal into 4, after removing the stalk- should be whole 
2. grind the onion, gInger, garlic , green chillies after frying it in oil for some time-this paste should be made for all kurmas 
3. grind the coconut & gasagasa into a fine paste 
4. heat oil in a pan & fry the cinnamon, cloves, & bay leaf 
5. then add the onion & fry till it becomes golden brown 
6. then add the brinjal & fry it well in oil till the outer skin becomes brown 
7. then add the tomatoes & fry 
8. then add the ground paste & fry for few minutes 
9. then add turmeric powder,chilli powder ( optional ) & salt & add enough water to cook the brinjal 
10. when the brinjal is soft add the ground coconut-gasagasa paste & allow it to boil for some time & when the gravy becomes thick remove from the fire 

PEAS & POTATO KURMA- PATTANI URLAGEDDA KURMA

INGREDIENTS 

peas fresh green peas or dry peas – 1 cup- if dry peas soak it over night in water
potatoes – ¼ kg- boil, peel, & cut into 4
other ingredients same as for brinjal kurma

METHOD

1.if you are using dry peas, soak it over night, next morning wash it & pressure cook it till it is soft-do not throw away the water

2. heat oil in a pan & fry the cinnamon, cloves, bay leaf

3. then fry the onion till brown

4.then add the potatoes & peas & fry for few minutes

5.add the ground onion, ginger, garlic, green chillies paste, salt, turmeric powder 6.add the water in which the peas was cooked

7.add salt & allow it to boil

8.finally add the coconut – gasagasa paste & allow it to boil & when it thickens remove from the fire

NOTE
dry peas will taste better than green peas
you can have this kurma with rice or dosa


PAKODA – POTATO KURMA- PAKODA URLAGEDDA KURMA

INGREDIENTS

1.Bengal gram –channa dhal – 1 cup

2.onion – 1 big cut into fine bits

3.green chillies- 5 cut into fine bits

4.ginger – 1 small piece-cut into tiny bits ( optional )

5.curry leaves – few

6.salt to taste oil for deep frying

INGREDIENTS FOR THE KURMA

Same as for any other kurma + ¼ kg of potato boiled ,peeled & cut into big pieces 

soak the channa dhal for 1 hour & grind coarsely
to this add the cut chillies, onion, ginger, curry leaves & salt & mix well
now prepare the kurma with the potato, & when the kurma is boiling switch of the stove, deep fry the pakodas & add to the kurma

NOTE
when you grind the dhal do not add much water
when frying the pakodas do not make it into perfect round balls-i.e take the dhal in your hand, pinch of small quantity of the pakoda dough into the hot oil & fry.only then the pakoda will be crisp & willget soaked well in the kurma
add as much pakodas the kurma can take & if there is excess fry the pakodas & eat when hot & crispy


PIDDUKU PAPPU KURMA

INGREDIENTS 

same as for all kurmas+
pacha anumulu- pachai mocha kottai, or dry anumulu or flat beans
vegetables – any one of the following- brinjal, nulkol, cauliflower or potatoes – boiled & peeled

METHOD

1. soak the anumulu over night & remove the skin

2. make the kurma as usual i.e after adding the tomatoes, add the vegetable you are using- if brinjal cut into 4 lengthwise, if cauliflower cut into big florets, if nulkol cut into small pieces, & if potato cut into big cubes, fry it in oil well

3.then add the peeled anumulu, add water & cook

4.finallY add the ground coconut-gasagasa paste

NOTE

If you are using dry anumulu, boil it in water & then add


GERMINATED MOONG DHAL OR SPROUTED MOONG DHAL KURMA

INGREDIENTS
same as for all kurmas +
sprouted moong dhal
vegetables like ,brinjal, nulkol, turnip or potato

METHOD
soak the full green moong dhal in water for one full day & drain all the water, tie the moong dhal in a white cloth & (should be wet ) & keep a weight on it- when it sprouts it is ready for cooking- (molaka vachina venaka), 

prepare the kurma as usual, after frying the tomatoes add the vegetable you want, and then add the sprouted moong dhal, 

you can add a little chilli powder if you want, add enough water & cook  finally add the coconut- gasagasa paste