Coconut milk kuruma / Thengai paal kuruma: Sivagangai style

Coconut milk kuruma / Thengai paal kuruma / kurma / kurmaa / korma / kormaa / khorma / khormaa is a very delicious easy to prepare side dish, taken with idli / idly, dosai / dosa, chapati / chapatti / chappaathi, purotta / parantha / barotta / poori / puri or any other suitable food.

Ingredients:

• Coconut milk: 2cups
  
• Potato: 2
  
• Small onion / Sambar onions / Sambhar onions / Shallots / Baby Onions / chinna vengaayam): 10
• Carrot (gajar /gajjar): 2
• Tomato (thakkali / tamatar): 2
• Coconut turnings (Shredded Coconut / Tenkai thuruval): 2 tsp
• Roasted gram (Buna channa / Chutney dhal / pottuk katalai / pori kadalai): ¼ cup
• Cashew nut (munthiri paruppu / mundhiri paruppu / kaju / khaju): 10
• Green chilies (Hari mirch, pachchai milagai) : 2
• Poppy Seeds (khuskhus, kasakasa): 1 tsp
• Cinnamon (dalchini / lavanga pattai): a little
• Cloves (lavang / kirambu): a little
• Aniseed (saunf / sombu): a little
• Edible oil: For frying
• Salt: as required

Method of preparation:

• Boil potatoes, remove skin and cut into small pieces.
• Remove skin of small onions.
• Cut carrots and tomatoes into small pieces.
• Grind smooth shredded coconut, roasted gram, cashew nuts, green chilies and poppy seeds.
• Heat edible oil in a sauce pot (kadhai / Iruppuchchatti) and fry cinnamon, cloves and aniseed.
• Add and sauté the onions.
• Add potatoes, carrots, tomatoes, salt and sauté well.
• Add the well grinded paste of shredded coconut, roasted gram, cashew nuts, green chilies and poppy seeds.
• Add ¼ cup of water and bring to boil.
• At last add coconut milk and remove from flame just after boiling.
  

Serve with great pleasure.