BROCCOLI & GREEN PEAS KURMA

 BROCCOLI & GREEN PEAS KURMA 

Broccoli ( pronounced with the second "o" being silent) is a vegetable which belongs to the same family as cauliflower. It ranks as one of the healthiest vegetables as described in this article in Medical News Today. 

I first came across broccoli when visiting the US. We liked it and since it is so good for health, I started using it in our Indian dishes. 

Elsewhere in this blog, you will find recipes for dishes made with broccoli such as:-

• Broccoli and Potato Stir Fry 
• Broccoli Garlic Stir Fry 
• Broccoli and Almond Soup 

Today's recipe is for Broccoli & Green Peas Kurma - a yummy dish which goes great with chapatis and rotis. 

Ingredients:-

• Broccoli, medium sized, 1 
• Green Peas, 1/2 cup 
• Mustard Seeds, 1/2 tsp
• Curry Leaves, a few
• Large sized Onion, 1
• Tomatoes, 2
• Chilli Powder, 1/2  tsp 
• Turmeric Powder, 1/4 tsp
• Salt, to taste
• Oil, 1 tbsp
• Fresh Coriander Leaves, finely chopped, 1 tbsp, for garnish

For the Kurma Masala: 

• Fresh Coconut Gratings, 3/4 cup
• Green Chillies, 3
• Ginger, 1/2 " piece
• Garlic Cloves, 3-4 
• Fried Gram, 1 tbsp
• Poppy Seeds, 1 tsp
• Cinnamon, 1 small stick
• Fennel Seeds, 1/2 tsp

Method:-

Wash the broccoli and break them into florets, cut the tender parts of the stalk and discard the rest

Steam cook the broccoli florets for about 5 minutes- this helps in the broccoli retaining its nutrients and colour

Separately, cook the tender stalks of the broccoli

Wash and cook the green peas 

Finely chop the onion, tomatoes and coriander leaves

In a mixer jar, grind together the coconut gratings, green chillies, ginger, garlic cloves, fried gram, poppy seeds, cinnamon and fennel seeds to a smooth paste adding the required amount of water

Remove from the mixer jar and keep the ground paste aside

Heat oil in a thick bottomed kadhai and on medium heat add the mustard seeds, when they splutter add the curry leaves and sauté for a few seconds

Then add the chopped onion and sauté till it becomes translucent

Next add the chopped tomatoes and a little salt

Mix well and cook till the tomatoes becomes soft and mushy

Add the chilli powder and turmeric powder, mix well and cook for 1 minute

To this add the cooked green peas and the cooked stalks of the broccolli

Next add the freshly ground masala 

Add water to get a gravy-like consistency, 

Add salt to taste and and mix well

Bring this to a boil then add the steamed broccoli florets 

Lower the heat and allow it to simmer for 2-3 minutes

Switch off the gas and garnish with finely chopped fresh coriander leaves 

Transfer to serving bowl

Serve the Broccoli & Green Peas Kurma with chapatis, rotis etc 

TOMATO KURMA

 TOMATO KURMA

Credit for introducing tomatoes to the world, it is said, should go to the Spanish who first brought it to Europe from South and Central America. It then spread to all parts of the world. Tomatoes have numerous health benefits as they are strong in lycopene as per this article in WebMD. 

We use tomatoes in so many dishes in our Indian cooking, be it from the South or the North of India.  Elsewhere in this blog, you will find recipes for dishes made with tomatoes, such as:-

• Tomato Saaru
• Tomato Peanut Chutney
• Red Bellpepper & Tomato Chutney
• Tomato & Carrot Soup

I have adapted today's recipe from  "Tomato Kurma" in Anusha's blog Tomato Blues. It is advisable to choose ripe and tangy tomatoes for best results when making this dish.

We loved this spicy and tangy South Indian accompaniment to hot idlis and idlis. You can adjust the spice level to suit your taste. 

Ingredients:-

• Tomatoes, (medium-sized), 4 
• Onion, (medium-sized), 2
• Cloves, (Laung), 2
• Cinnamon Stick, 1/2 inch piece
• Ginger Garlic Paste, 1 tsp
• Turmeric Powder, 1/4 tsp
• Chilli Powder, 1 tsp or to taste
• Oil, 2 tbsp
• Salt, to taste
• Coriander Leaves, finely chopped, 2 tbsp- for garnish

To Be Ground To A Paste:-

• Coconut Gratings, 1/2 cup
• Fennel Seeds,(Saunf), 1/2 tsp
• Poppy Seeds, (Khus Khus), 1tsp 
• Green Chillies, 3-4 

Method:-

Wash and finely chop the tomatoes - to yield a little over 2 cups

Finely chop the onion - to yield about 1 cup

In a mixer jar, grind together the coconut grating, fennel seeds, poppy seeds and green chillies to a smooth paste adding just the required amount of water. Keep aside

Heat 2 tbsp of oil in a thick-bottomed pan, and when it gets hot add the cloves and cinnamon and sauté for 30 seconds or till they swell

Add the finely chopped onions and the ginger garlic paste

Saute till the onions turn slightly golden in colour and the raw smell of the ginger garlic paste goes 

To this add the salt to taste, turmeric powder, and chilli powder and mix well

Now add the finely chopped tomatoes and sauté till the turn soft and mushy

Next add 1 cup of water and bring to a boil

Lower the heat and let it simmer for 4-5 minutes 

Add the freshly ground paste prepared earlier and 1/2 cup of water and mix well

Cook on medium heat for about 5 minutes

Switch off the gas and transfer to serving bowl

Finally, garnish with finely chopped coriander leaves

Serve with idli, dosa, chapati

DOUBLE BEANS KURMA

 DOUBLE BEANS KURMA

We make chapattis at home every day and this calls for a side dish like a saagu, kurma etc to go with it. I am always on the look out for new recipes to add to my list of such dishes.

As I had fresh double beans available, I decided to make a kurma/saagu done in the South Indian style.

Double beans, which are also called Lima Beans, have numerous health benefits.

Elsewhere in this blog, you will find recipes for some dishes made with double beans such as:-

• Double Beans Saung
• Double Beans Potato Curry
• Double Beans Ambat
• Double Beans Curry

Today's recipe is for a side dish made with double beans which we enjoyed very much. I have adapted this from Double Beans Kurma by Cooking From Heart .

I am sure you will like it as much as we did. 

Ingredients:-

• Double Beans, 1 cup
• Mustard Seeds, 1/2 tsp
• Curry Leaves, a few
• Large sized Onion, 1
• Tomatoes, 2
• Chilli Powder, 1/2 - 1 tsp 
• Turmeric Powder, 1/4 tsp
• Salt, to taste
• Oil, 1 tbsp
• Fresh Coriander Leaves, finely chopped, 1 tbsp, for garnish

For Kurma Masala Paste

• Fresh Coconut Gratings, 1/2 cup
• Green Chillies, 3
• Ginger, 1/2 " piece
• Garlic Cloves, 4-5
• Fried Gram, 1 tbsp
• Poppy Seeds, 1 tsp
• Cinnamon, 1 stick
• Fennel Seeds, 1/2 tsp

Method:-

Soak the double beans in adequate water overnight if you are using the dry ones

If you are using fresh double beans, just wash them and there is no need to soak

Finely chop the onion, tomatoes and coriander leaves

Pressure cook the double beans, adding a little salt, in adequate water for 2 whistles or till it gets cooked

Please take care that it does not get overcooked 

When the cooker cools, remove the cooked double beans and keep aside 

In a mixer jar, grind together the coconut gratings, green chillies, ginger, garlic cloves, fried gram, poppy seeds, cinnamon and fennel seeds to a smooth paste adding the required amount of water

Remove from the mixer jar and keep the ground paste aside

Heat oil in a thick bottomed kadhai and on medium heat add the mustard seeds, when they splutter add the curry leaves and sauté for a few seconds

Then add the chopped onion and sauté till it becomes translucent

Next add the chopped tomatoes and a little salt

Mix well and cook till the tomatoes becomes soft and mushy

Add the chilli powder and turmeric powder, mix well and cook for 1 minute

To this add the cooked double beans and the freshly ground masala

Add water to get a gravy-like consistency, check for salt and add if required and mix well

Bring this to a boil then lower the heat and allow it to simmer for 4-5 minutes

Switch off the gas and garnish with fresh coriander leaves ( finely chopped)

Transfer to serving bowl

Serve the Double Beans Kurma with chapatis, rotis etc 

CAULIFLOWER & PEAS KURMA

 CAULIFLOWER & PEAS KURMA

In most Indian homes, cauliflower (called Gobhi in Hindi and Hookosu in Kannada) is used quite frequently as it is a fairly versatile vegetable. All over India, you will find many dishes made using cauliflower- either singly or in combination with other vegetables. 

Cauliflowers are a good source of antioxidants and have numerous health benefits. 

Elsewhere in this blog, you will find recipes for dishes made with cauliflower such as  :- 

• Gobhi Shimla Mirch
• Aloo Gobhi Stir Fry 
• Cauliflower Ambat
• Cauliflower Talasani

In South India, it is common to serve chapatis with our curry-like kurma. Today's recipe is for a kurma made with cauliflower and green peas that goes well with chapatis/rotis. This can also be served as a side dish with the main meal. 

Ingredients:-

• Medium-sized Cauliflower , 1/2  ( about 175 -200 grams)
• Green Peas, (Fresh or frozen), 1/3 cup
• Bay Leaf, (Tej Patta), 1
• Cinnamon stick, small, 1
• Cloves, (Laung), 2
• Cumin Seeds, ( Jeera),  1/2 tsp
• Large- sized Onion, finely chopped, 1
• Medium-sized Tomato, chopped, 1/2 cup
• Ginger Garlic Paste, 1/2 tbsp
• Turmeric Powder, 1/4 tsp
• Chilli Powder, 1 tsp, or to taste 
• Coriander Leaves, finely chopped, 2 tbsp
• Salt, to taste
• Oil, 2 tbsp

To Be Ground To A Paste :

• Fresh Coconut Gratings, 1/4 cup
• Fried Gram/ Bhuna Chana, 1 tbsp
• Green Chillies, 2

Method:-

Break the cauliflower into florets, immerse them in water with salt and turmeric powder for about 10 minutes to get rid of the impurities

Rinse the florets well once again in fresh water 

In a vessel, cook the florets and peas in adequate water with a little salt till they get almost done yet remain firm. Take care that they don't get overcooked. 

In a small mixer jar, grind together the coconut gratings, fried gram and green chillies to a smooth paste adding the required amount of water. Keep aside

Heat 2 tbsp of oil in a thick-bottomed kadhai and on medium heat add the bay leaf, cinnamon stick and cloves and sauté till they give off an aroma

Add the cumin seeds and when they sizzle add the finely chopped onion and sauté till it becomes slightly golden brown in colour

To this you add the ginger garlic paste and sauté till the raw smell goes

Next add the finely chopped tomatoes and little salt and cook till the tomatoes become soft and mushy

Add turmeric powder and chilli powder. Mix well

Add the ground paste prepared earlier, mix well and cook for a few minutes

Now add the cooked cauliflower florets and green peas

Bring to a boil adding water to get the right curry like consistency

Check for salt and add if required 

Let it simmer for a couple of minutes

Switch off the gas and finally garnish with finely chopped coriander leaves

Serve hot with rotis or as a side dish with the main meal 

TOMATO KURMA

TOMATO KURMA

Tomatoes are very commonly used  in our every day cooking in India as they can be used in a wide variety of dishes, ranging from soups to curries. besides, they also have numerous health benefits.

Elsewhere in this blog, you will find recipes for dishes made with tomatoes such as:-

• Nadan Tomato Curry, from Kerala 
• Tomato Thokku from Tamilnadu
• Tamatar ki Kadhi from North India 

If, like me,  you are very interested in cooking, you will know what a pleasure it is to try out a new dish- and find out that it tastes great. Today's recipe is for an easy to make accompaniment for dosa, chapati etc made with tomatoes, onions and a ground masala of coconut, cashew nuts, and fennel seeds.

I have adapted this from Tomato Kurma  the well known Kannada cookery channel Rekha Aduge.

For this dish,  it is recommended that if the tomatoes are tangy, you use two or you use 3 tomatoes if they are more sweet.

Ingredients:-

• Medium-sized Tomatoes, 3
• Large-sized Onion, 1
• Bay Leaf, 1
• Cardamom, 1
• Cumin Seeds (Jeera),  1/4 tsp
• Ginger Garlic Paste, 1 tsp 
• Curry Leaves, a few
• Turmeric Powder, 1/4 tsp 
• Chilli Powder, 1/2 tsp
• Coriander Powder, 1 tbsp
• Salt, to taste
• Oil, 2 tbsp 
• Coriander Leaves, finely chopped, 1 tbsp  for garnish

To Be Ground To A Paste: -

• Coconut Gratings, 4 tbsp 
• Green Chillies, 2
• Fennel Seeds, 1/2 tsp
• Cashewnuts, 3

Method:-

Wash and chop the tomatoes and onion
In a small mixer jar, grind together coconut gratings, green chillies, fennel seeds, and cashew nuts to a smooth paste adding just the required amount of water. Keep aside.
Heat 2 tbsp of oil in a kadhai and on medium heat add the bay leaf, cardamom and cumin seeds
When the cumin seeds sizzle add the chopped onions and sauté till they become translucent
To this add the ginger garlic paste and sauté till the raw smell goes
Now add the chopped tomatoes and curry leaves and mix well
Add the turmeric powder, chilli powder and coriander powder, and salt to taste
Mix well and take care that the spice powders don't get burned
Add a little water and sauté the oil separates
To this add the ground paste prepared earlier , mix well and bring to a boil
Lower the flame and cook covered for abut 7-8 minutes stirring from time to time
Lastly, garnish with finely chopped coriander leaves
Serve hot with dosa or chapatis

VEGETABLE KURMA

VEGETABLE KURMA

Vegetable Kurmas are a common accompaniment for chapatis, puris, parottas etc in the South of India.. They can be made in many ways.

The recipe caught my attention as I have had the pleasure of dining in the past in Saravanaa Bhavan in Chennai. I know this is a very popular chain of hotels which has outlets in 19 countries. My family and friends have enjoyed their fare not only in Chennai but also in New York and in San Fransisco!

I tried out and liked this dish which is adapted from Saravana Bhavan Vegetable Kurma by Shobha in her blog Anubhavati- Tastes From My Kitchen.

The spice levels can be varied based on individual choice.

Ingredients:

• Carrots, cubed, 1/2 cup
• Beans, cut into 1/2 " pieces, 1 cup
• Cauliflower Florets, 1 cup
• Frozen Green Peas, 1/4 cup
• Onion, chopped fine, 1
• Ginger Garlic Paste, 2 tsp
• Tomato, chopped, 1
• Turmeric Powder, 1/4 tsp
• Chilli Powder, 1 tsp 
• Coriander Powder, 2 tsp
• Garam Masala Powder, 1/4 tsp
• Lemon Juice, 2 tsp
• Salt, to taste
• Oil, 2 tbsp
• Coriander leaves, finely chopped, 1 tbsp for garnish

For Seasoning:

• Bay Leaves, 2
• Curry Leaves, a sprig
• Mint Leaves, 2 tbsp ( 1 tbsp if using dry mint leaves)

To Be Ground to a Smooth Paste

• Coconut Gratings, 1/2 cup
• Cashews, 8-10
• Fennel Seeds, (Saunf) 1 tbsp
• Poppy Seeds, (Khus Khus) 1 tsp
• Green Chillies, 3
• Fried Gram ( Chutney Dal ) 1 tbsp
• Cinnamon, 1 " piece, broken into pieces
• Cardamom Powder, 1 tsp or Cardamom Pods, 2

Method:

Wash and chop the carrot and beans
Break the cauliflower into florets and keep them in salt water with a pinch of turmeric for about 10 minutes
In a pan, cook the carrot, beans and green peas in water adding a little salt until they are half cooked
Drain the vegetables and keep them aside
Retain the water in which they were cooked for later use
Separately, cook the cauliflower florets in a little salt water ( this is done as the cauliflower gets cooked much faster) . Make sure they remain firm and don't get over cooked. Keep aside
Grind all the ingredients specified adding a little water to a smooth paste and keep aside
Heat oil in a thick-bottomed kadhai and when it gets hot add the bay leaves, curry leaves and mint leaves and saute for about half a minute
Add the chopped onion and saute till it becomes translucent
Add the ginger garlic paste and saute till the raw smell goes
To this add the chopped tomatoes and saute till it becomes mushy
Add the ground paste prepared earlier  and mix well
Next add the turmeric powder, chilli powder, coriander powder, and garam masala powder, mix well and saute
Mix in the lemon juice and stir taking care that the gravy does not stick to the bottom of the kadhai and get burnt

Cook on medium flame, stirring until the oil separates

Add the half cooked vegetables as well as the water in which they were cooked (which have been kept aside)

Add water depending on the consistency you desire for the kurma (Generally, it should not be too thick or too runny)

Bring it to boil, lower the flame and let it simmer for a few minutes
Switch off the gas and garnish the kurma with finely chopped coriander leaves

Serve hot with chappatis or parottas