The house was brimming with joy and laughter. About more than 15 people, all were my aunts, uncles, cousins and children. There was a three month old who was going from one’s hand to another, entertaining the crowd. Three chefs in the small cosy kitchen. Happiness is cooking while chitchatting. Isn’t it ? A rare occasion, happens only during family gatherings. The menu was decided, my akka and I at the chapathi and my sister-in-law Ramya Krishnan at the kurma. Ramya, I must mention, is a great at cooking for any quantity. She made this kurma good enough for rotis and idiyappams we planned for. Right on the measures that we did not even had to adjust the salt later. 🙂
Over to the chief Chef of the evening- Mrs. Ramya Krishnan.
This recipe will make about 4 litres of kurma. You will need a 5 litre cooker to cook this, so there is ample space for the steam. Else, you can choose to scale down the ingredients to match your need.
Cauliflower florets – 3 cups
Peas – 1/3 cup
Chilli powder – 3 teaspoon
Turmeric powder – 1 teaspoon
Salt – to taste
Oil – 1/4 cup
Onions – 6 numbers
Coconut – Half a shell
Poppy seeds/ Kaskas – 1.5 table spoons
Fried gram dall – 1/4 cup
Saunf/ Sombu/ Fennel seeds – 1 teaspoon
Green chillies – 4
Cinnamon – 6 number
Cloves -8 number
Grind the onions coarsely.
Grind tomato and keep the puree separately.
Grind the ingredients under group 3 to a fine paste.
Heat the oil in a 5 litre cooker , sputter fennel seeds. Add onion paste , stir well until the raw smell subsides. Add the tomato puree next, saute till the oil oozes out. Add the vegetables , chilli powder, turmeric powder, salt. Let it cook till the raw smell of the chilli powder wears off. Add the ground masala paste , adjust the salt, cover the cooker and let it pressure cook until one whistle.
Garnish with fresh coriander.
Serve them with Idli/ Dosa/ Chapathi / Idiyappam.
Try this crowd pleaser, I am sure you will treasure this recipe like me. 🙂