Friday, January 15, 2010

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.

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