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Main Course

Green Kurma

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.

Ingredientsfor 4 servings

2 nos Carrot medium size
10 Strings Beans
1 nos Potato medium size
1/2 Of Cauliflower
1/2 cup Peas
1 nos Onion medium size
1 tsp Jeera
Green Chilies to match your taste
Coriander Leaves a whole medium bunch
1 tbsp Poppy Seeds
3 To Cloves
1" stick Cinnamon
1/2 cup Coconut
1" thick Ginger
4 To Garlic
1/2 tbsp Fennel Seeds
2 tbsp Tamarind extract

Preparation

Step 1
Cut Vegetables to bite size cubes and cook upto 75% with little salt.
Step 2
Set a pan over medium heat and pour in the oil, add jeera and then finely chopped Onions to golden brown.
Step 3
Add the ground paste and cook well until oil extracts from sides.
Step 4
Add boiled veggies and half a cup of water and allow masala to gel with veggies.
Step 5
Season with salt and garnish with butter on top.
Step 6
Watch on the quantity of water depending on what you are making it for either rice or rotis or chapathis.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.

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Main Course

Green Kurma

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.

Ingredientsfor 4 servings

2 nos Carrot medium size
10 Strings Beans
1 nos Potato medium size
1/2 Of Cauliflower
1/2 cup Peas
1 nos Onion medium size
1 tsp Jeera
Green Chilies to match your taste
Coriander Leaves a whole medium bunch
1 tbsp Poppy Seeds
3 To Cloves
1" stick Cinnamon
1/2 cup Coconut
1" thick Ginger
4 To Garlic
1/2 tbsp Fennel Seeds
2 tbsp Tamarind extract

Preparation

Step 1
Cut Vegetables to bite size cubes and cook upto 75% with little salt.
Step 2
Set a pan over medium heat and pour in the oil, add jeera and then finely chopped Onions to golden brown.
Step 3
Add the ground paste and cook well until oil extracts from sides.
Step 4
Add boiled veggies and half a cup of water and allow masala to gel with veggies.
Step 5
Season with salt and garnish with butter on top.
Step 6
Watch on the quantity of water depending on what you are making it for either rice or rotis or chapathis.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.