Saturday, 20 June 2015

Carrot Kurma

Carrot Kurma recipe I have learnt from my Periyamma. She cooks hot and spicy. Carrot is the vegetable which everyone eat well so a dish using carrot will be obviously everyone's favorite. Carrot Kurma will goes well with Chapati, I had it with dosa and it was so good. Carrot Kurma will take only 15 min to cook and it is healthy too...

Carrot Kurma recipe Ingredients: 

Carrot  : 1 Cup (Chopped)
Big Onion : 1 medium sized (Chopped Slice)
Tomato : 1 medium sized (Finely Chopped) 
Curry Leaves : Few
Mustard Seeds : 1 tsp
Oil : 3 - 5 tbsp 
Salt : As Needed
Water : As Needed  

To Grind : 
Coconut  (Graded) : 1/2 Cup
Roasted Gram : 1/4 Cup
Green Chilly : 4 no's 
Ginger : 1 Small piece
Garlic : 6 - 7 pieces. 
Fennel Seeds (Sombu) : 1 tsp
Cinnamon (Pattai) : 1 tsp (I used powdered pattai so I am mentioning in tsp range)
Poppy Seeds (Kasa Kasa) : 1 tsp 
Turmeric  Powder : 2 tsp  
Curry Leaves : Few 

1.Keep the Ingredients ready.

2.In a kadai (pan) put carrot and salt for taste and pour water. (Note: Water just to immerse Carrot). Close with the lid. 

3.Let the Carrot cook for about 10 min. Once it cooked transfer it to the another bowl. 

4.Mean while Grind all the items which is under the title "To Grind" and keep it aside. 

5.In a pan heat oil and add mustard seeds let it splutter then add chopped big onion fry still raw smell leaves and colour changer after that add curry leaves and finely chopped tomato.

6. After the raw smell of tomato leaves add the grinded paste and cooked carrot. 

7. Give a quick stir, according to your preference add water and close with a lid.

    5.Let it be in Medium flame for 3 - 5 min. Once it gets boil turn off the flame.

Now the Carrot Kurma is ready to eat.

Serve hot with Chapati or Dosa and enjoy the taste.

Notes :
   You can also add pees, beans and potato while cooking carrot.
   According to your spice level you can adjust green chilies.
   You can use the same water for gravy which is used to cook the Vegetables. 

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