Kurma, a gravy made with vegetables is cocnut based and is served as a side dish for many South Indian food items like Chapati, Poori, Barotta, Idiyappam or even dosas. Different households have different way of preparing Kurma. I love the one that my Amma makes and it’s a standard in my kitchen too. Works amazingly well with any vegetables or even soya chunks. Most of the Kurma recipes are served as side dishes to tiffin items and it has been so in our home as well. After marriage, I learnt that MIL makes some awesome Kurma Kuzhambu – an extension of Kurma to serve as a side dish for rice. Over the period, I have come to love this recipe of hers and prepare it in my kitchen every now and then. Either chickpeas or green peas would work really well for this gravy and addition of vegetables is as per preference. Sometimes, MIL adds carrots and beans – just like I have done here and then there are times she just makes it with potatoes. Either way, this dish is super tasty and serves well for idli/dosa too. With an appalam or fryums on side, this kurma Kuzhambu with hot rice is an awesome combination. This is only an adaptation from my MIL’s recipe and an easy one. Will post her version soon.
To make Kurma Kuzhambu | Kadalai Kurma
What I used –
- Onion, 1 medium
- Tomato, 1 medium
- Ginger Garlic Paste, 1 tsp
- Carrots + Beans Chopped, 1 cup
- Chickpeas/Kadalai Boiled, ½ cup
- Coconut Chopped, 4 tbsp
- Green Chilli, 1 or 2
- Sambar Powder, 1 tbsp
- Turmeric Powder, ½ tsp
- Mustard Seeds, ½ tsp
- Jeera, ½ tsp
- Fennel Seeds/Saunf, ½ tsp
- Oil, 1.5 tsp
- Salt, as required
- Coriander Leaves, a few sprigs
How I made –
1. In a pan, heat oil. Add mustard seeds, jeera and let them splutter. Add julienned onions and fry until translucent. Add ginger garlic paste and fry for a min on low flame. Add chopped tomato.
2. As the tomatoes go mushy, add chopped carrot and beans. Stir fry for 2-3 mins. Add some water to cook the vegetables. Cook closed for 4-5 mins.
3. Meanwhile, make a smooth paste of coconut, green chillies and fennel seeds/saunf. Also add the boiled chickpeas, sambar powder, salt and turmeric powder.
4. Add ground coconut paste to the pan and mix well. Cook on low flame for a boil. Add chopped coriander leaves and remove from flame.
5. Serve hot with rice and fryums. Can be served as side dish for idli/dosa/chapati/poori aslo.
- Additionally, potato/cauliflower can be used as well. Choice of vegetables is as per preference.
- Make this gravy slightly watery if serving for rice. Addition of coconut thickens it a bit.