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.
Ingredients
- ½ large Onion (Thin sliced)
- 1 medium Tomato (Finely chopped)
- 1 tsp Salt (Adjust as per taste)
- 2 large Carrot (Peeled and diced)
- ½ Cup Green peas
To grind
- ⅓ Cup Coconut
- 2 Tbsp Pottu Kadalai | Roasted Gram
- 1 tsp Fennel seeds
- 5 Cashews
- 3 Green chilli
- 5 cloves Garlic
- ½ inch piece Ginger
- Coriander leaves - For garnishing
To Temper
- 2 Tbsp Oil
- 1 Bay leaf
- ½ Cinnamon stick
- 4 Cloves
- 2 Cardamom
- ½ tsp Fennel seeds
Instructions
- 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.
Notes | FAQ
- 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.
