Monday, 29 March 2021

Jackfruit, Carrot, Cauliflower and Potato Kurma ( Coconut Milk Gravy)

We made Turkey Berry Biryani and Vegetable Kurma last weekend. You can make coconut milk gravy or Kurma using any vegetables of your choice or even substitute the veggies with chicken or prawn. We had these vegetables left in the fridge, and weekends are the days we try to finish all the remaining vegetables or poultry in the fridge before restocking with fresh produces. It was a rich, creamy kurma with all the goodness of vegetables. I would say this one pot kurma can be eaten with rice, chapati, bread or biryani.

Jackfruit, Carrot, Cauliflower and Potato Kurma



INGREDIENTS: 

Unripe Jackfruit - 1 cup (cut into small chunks)
Carrots - 2
Potatoes - 4
Cauliflower florets - 2 cups


Kurma Paste:

Ginger - 2 inch piece
Garlic  - 10 cloves 
Grated coconut -  1 cup
Fennel seeds  - 1 teaspoon
Cumin seeds - 1 teaspoon
Coriander seeds - 1 tablespoon
Black pepper - 1 teaspoon
Green chilies - 3
Dry red chilies - 3
Turmeric powder - 1/4 teaspoon
Salt - to taste


To Temper:

Cinnamon - 1 stick
Cloves - 5
Star anise - 1
Fennel seeds - 1/2 teaspoon
Vegetable oil - 2 tablespoons


METHOD:

1. First, you need to cut the unripe jackfruit into bite size chunks and cook them in boiling hot water with little bit of salt. After the jackfruit have been cooked thoroughly, drain and keep a side. 

2. Boil the potatoes as well. 

3. Wash the cauliflower florets in hot salted water. Drain and keep that aside as well. 

4. Next, we are going to prepare Kurma Masala Paste. To begin with, we add a tablespoon of oil, and start adding all the ingredients under the 'KURMA PASTE' section. We fry them until slightly golden brown. Allow them to cool before grinding into smooth paste by adding some water.

5. Now, in the pan, add two tablespoons of oil, and start tempering all the ingredients given under the 'TO TEMPER' section.

6. Following that, add all the vegetables that have been chopped into bite size pieces. Sauté for a while and immediately add in the masala paste, and some hot water. Remember the Kurma paste has to be diluted with water because we are going to make a gravy.

7. Allow the gravy to cook well till the carrot and cauliflower are soften, and there isn't any raw masala paste smell. It should took approximately about 25 minutes. Lastly, before switching off the flame, give a lavish sprinkle of chopped coriander leaves. 


Thank you

Abby 

No comments:

Post a comment

Karuvepillai Idli Podi/ Curry Leaves Spice Powder

Karuvepillai Idli Podi/ Curry Leaves Spice Powder is a wonderful way to make use of curry leaves and enjoy the benefit that it offers. Curry...