My 154th recipe, “Carrot and Peas Kurma”, a wonderful and healthy side for savory Indian dishes. Kurma is one of my favorite recipes. It is so versatile and I love to have it as a side for chapati, dosa, idli, etc. It goes well with many Indian dishes and the list is endless. However there is another secret reason I love to make a kurma. It is a great recipe to use off the left over veggies from your refrigerator.
Whether it is a carrot or green beans or potato or peas, it can find a place in the kurma. I had already posted a mix veg kurma recipe, which is the one my mom frequently made. However at times when I prepare dishes like appam, idiyappam or set dosa for breakfast like today, I prefer to make this version of kurma instead. It is a comparatively simpler recipe, without any compromise to the taste. The masala for this kurma is ground fresh and along with the addition of the cashews and coconut gives a rich flavor to this carrot and peas kurma. Indeed a perfect side 🙂
Carrot and Peas Kurma
Carrot and Peas Kurma is an easy and flavorful South Indian side. Goes well as a side with dishes like appam, idiyappam, set dosa, etc.
- Onion - 1/2 large (Thin sliced)
- Tomato - 1 medium (Finely chopped)
- Salt - 1 tsp (Adjust as per taste)
- Carrot - 2 large (Peeled and diced)
- Green peas - 1/2 Cup
- Coconut - 1/3 Cup
- Pottu Kadalai | Roasted Gram - 2 Tbsp
- Fennel seeds - 1 tsp
- Cashews - 5
- Green chilli - 3
- Garlic - 5 cloves
- Ginger - 1/2 inch piece
- Coriander leaves - For garnishing
- Oil - 2 Tbsp
- Bay leaf - 1
- Cinnamon stick - 1/2
- Cloves - 4
- Cardamom - 2
- Fennel seeds - 1/2 tsp
- Heat a pan with oil, add all the ingredients listed under "To temper" in the given order. Once the fennel seeds turns golden brown, add the onion and saute until they are translucent.
- Now add the tomato, salt and saute until the tomato turns fully mushy. Now, add the carrot, peas and saute for 30 sec. Add 2 cups of water and mix. Turn the flame to low-medium and let it cook.
- Meanwhile, add the ingredients listed under "To grind" to a blender/mixie and grind into a fine paste by adding sufficient water. Keep it aside.
- Once the kurma starts to boil, add the ground paste and mix thoroughly. Continue to cook until the veggies are fully done. By now the oil will separate and float on top. Turn off the flame. Add the coriander leaves and mix well.
- Enjoy as a side along with any Indian flatbread.
- Immediately after adding ground paste the kurma start to thicken. Do adjust the water quantity to your desired consistency after adding the ground paste.
- You can add mint which will give an extra flavor to the kurma. In case of adding, add about 10 leaves along with the carrot and peas.
- Do adjust the spiciness (Green chilli) as per your taste preference.
Sending this recipe to the First Blog Anniversary Celebration of Delectable Flavours.