Pacha Kurma
A home-style Kerala dish made with care and the kind of spice knowledge that comes from watching someone else cook it a hundred times. Each step matters, and the result is worth the effort.
Ingredientsfor 4 servings
- 2 nos Potato diced, big
- 1 nos Carrot diced, big
- 2 nos Tomato — diced
- 4 nos Beans (diced — optional
- Cauliflower — optional
- 1 cup Thick coconut milk
- 2 cup Thin coconut milk
- 1 tsp Lemon juice — optional
- Salt, to taste
- For masala
- 3/4 cup Coriander leaves
- 2" piece Ginger
- 7 nos Garlic pods
- 1 tsp Black pepper
- 2 nos Green chillies
- 6 nos Cloves (Grambu)
- 1" piece Cinnamon (Karugapatta)
- 2 nos Cardamom (Elakka)
- 1/2 tsp Aniseeds (Perinjeerakam)
Preparation
Step 1
Grind together all the ingredients for the masala.
Step 2
Boil vegetables with second extract of coconut milk, ground masala and salt.
Step 3
Once cooked, add first extract of coconut milk.
Step 4
When it starts to boil, take it off the heat.
Step 5
Add lemon juice.
Step 6
Serve while still hot with chappathis, idiyappams or dosas.
Tip
Taste as you go. Recipes are guidelines — your palate is the final judge. Adjust salt, sourness, and heat to what tastes right to you.
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