INSTANT KURMA/ NO EXTRA VEGGIES

Hi friends, today’s post for VeganThursday event which is initiated by Priya Suresh akka from Priya’s VersatileRecipes. We members post vegan recipes every first and last Thursday of each month.

We used to prepare instant kurma when any other vegetables not available or no time to prepare. We can prepare the kurma in a jiffy and its wonderful combo for poori and chapathi… I made it for poori and its so delicious and wonder match for poori. The cashew nuts and almonds will give the rich taste and add nutritious to it.   

Category	Kurma/Gravy
Regional	Indian
Preparation Time	5 Minutes
Cooking Time	20-25 Minutes
Servings	4-5

INGREDIENTS

Oil – 1 Tbsp

Cinnamon – 1 small piece

Cloves - 2

Cardamom – 1 silted  

Fennel seeds – 1 Tsp

Mustard seeds – 1 Tsp

Urad dal – 1 Tsp

Onion – 2 Chopped finely

Tomato – 2 Chopped

To Grind

Fried Gram Dal/Pottu kadalai – 1 Tbsp

Almonds – 4-5

Cashew Nuts – 4-5

Ginger – 1 Tsp

Garlic – 8 pods

Green chillies – 5 or adjust to your spiciness

Curry leaves – 12 leaves

Grated Coconut – ¼ Cup

Water – As Required

Coriander leaves – Few

METHOD

• Grind the ingredients given in the grind column with little water and keep it aside.
• Heat oil in a pan adds cinnamon, cloves, cardamom then add fennel, mustard and urad dal wait it for splutter.
• Add onions sauté it till it turns translucent.
• Then add chopped tomatoes and sauté it till turns mushy.

• Now pour the ground masala paste to it and add extra water to the kurma add salt to taste.
• When the kurma starts boiling keep the flame low and cook it till the oil oozes out from the mixture switch off the flame.   

• Spread coriander leaves to the kurma and serve with hot pooris/Chapathi/Parotta.

NOTE

• If you love peanut flavour can add 2 Tsp of peanuts while grinding.
• Add mint leaves with onion to get extra aroma and taste.

 Very succulent kurma with poori!!! 

Enjoy it!!!

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