|Soya Chunks Kurma (Indian style curry in coconut milk)|
Dry roasted coconut paste :
Saute and grind to smooth paste :
Homemade kurma powder :
1 tsp cumin seeds
2 tsp white pepper
1 cinnamon stick
3 star anise
1/2 tsp turmeric powder
2. Next process is to dry roast 1/4 cup and 2 tbsp of freshly grated coconut and 1/2 tbsp of poppy seeds in the heated pan till they turn light brown colour. To avoid burning the grated coconut, you must keep stirring so the heat is evenly distributed.Use mortal and pestle to grind this roasted coconut mixture till it oozes out oil. Keep that aside. Don't skip this process as it is crucial for making the kurma rich and creamy.
3. Add 1 tbsp of oil in a heated pan, started frying small onions, garlic, ginger, black pepper and green chillies until the onions are translucent. Grind them to a smooth paste consistency by adding enough water.
4. In a heated pan, add 2 tbsp of oil, chuck in ingredients under "Temper Section", a minute later followed by sliced big onion and salt. Fry till the sliced onions are translucent. At this stage, start adding diced tomato, Kurma powder, curry leaves and the blended paste. Fry for 10 min.
5. Let the gravy cook in low flame for 15 minutes and check for the seasoning. After, the gravy changed colour slightly and oil oozes out, add 1/2 cup of coconut milk. After adding coconut milk, you should only let it simmer for 3 minutes and switch off the flame as we don't want the kurma to curdle.