Kurma has many versions.. but we always drool over the hotelish style veg kurmas, normally served with chapati, idiyappam or parotta. Whats makes it so different from homestyle preparation???
Curry leaf, is one magical herb with distinctive flavour which brings out the great aroma of most Soutn India curries. They are available in abundance in India but a treasured groumet produce for people living in other countries. Preserving and storing them is a big question among many most of us. After trying a few attempts in my kitchen, came to a conclusion that freezing would be best solution to preserve this green gold.
Curry leaves can be preserved in the following ways.
Ridge gourd combined with shrimp to make this delicious curry. A very rare combination, which works out great when cooked well seasoned in the form of a peppery thick gravy. The recipe shared here is from my granny and all credit goes to her.
Ridge Gourd ~ English
Peerkangai ~ Tamil
Beerakaya ~ Telugu
Heeray Kayi ~ Kannada
Turai ~ Hindi
Peechinga ~ Malayalam
Wetakolu ~ Sinhala
Home style spicy garlic chutney. Great dip or side for Idli, dosai or adai.
Korma or Kurma is a mild curry sauce made with coconut cream and nuts. (Potato Kurma / Aloo Korma)
Punjabi style chicken tikka or kebab's made with combination of mint and coriander. Original preparation needs a tan-door oven or grill, but it can also be made at home with regular convectional oven, outdoor grill or even a toaster oven.
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