A recipe for passion is always simmering !
Mint Leaves Kurma/Pudhina Kurma:Mint leaves/Pudhina are highly fragrant by itself and are also rich in Iron and Fibre.It holds an important place in Indian cuisine. A few dishes prepared with mint leaves are mint-coriander chutney, rasam,pulao, biryanis. Being a carminative,mint is often used in dishes made with peas, dals and other food stuffs .
Tasty dish for an empty stomach.
Most sort white kurma often served as a side for chapatti, iddiappam or appam in chettinad restaurants. This can be either made with meat or mixed vegetables. Here's the mixed vegetable version. (Chettinad White Kurma / Korma)
Zucchini is a summer squash which belongs to cucumber family. Had a couple of them at home and was breaking my head to come up a recipe to include this goody in our meal. Just then, when browsing my own site, a Thai yellow curry recipe, got displayed under the Google ads block, that's it!! a great idea popped up. This particular dish, usually comes with loads of zucchini squash combined with bell peppers and tastes similar to our kurma. Voila!!! that's how Zucchini kurma made its way into Spiceindiaonline.
Mochai Kurma (Vall Whole Bean Kurma) is a delicious side dish that goes well with both Rice and Chappathi. Many might be unfamiliar with the English name of it.To be more specific,I have posted the picture of Mochai along.This kurma basically gets it's flavor from Vall bean (Mochai).
Pakoda kurma is a lentil based sauce which is decadently creamy. Small deep fried lentil dumplings cooked in rich coconut milk gravy. This recipe might sound very unfamiliar to many, as its confined only to certain communities in Tamil Nadu. Quite hard to find online, as it sparingly shows up on searches. There are a couple of ways of making it, here's how we make it in our family. Quite a lengthly process, that's why I guess they make it only during special occassions. Ghee is a must as far as the original recipe goes, but its Ok to substitute with oil. (Padoka Kuzhambu / Pakora Korma / Pakora Kurma )
Nine main ingredients plays a major part in this dish. Choice of vegetables, nuts and paneer cooked in creamy rich coconut yogurt gravy called Navarathna kurma. Typically a north Indian gravy, with mughalai origin often served as a side for chapati or parathas. Quite a lot of ingredients and a lengthy procedure, just have everything ready and proceed with the preparation. (Navrathna Korma / Navratna Kurma / Navarathna Kurma / Navarathana Korma / Mughlai Kurma / Mughalai Korma)
Mutton cooked in thick coconut gravy, which looks little thicker than stew. This is slightly different from the usual preparation. Green chillies are substituted instead of red chilli and dhania powder, which gives this korma, a pale yellowish look. Moreover sauteing with a couple of fresh mint leaves gives good aroma and adds a slight tinge of mughlai flavour. (Mutton Khorma/ Mutton Kurma / Kari Korma / Kari Kurma)
Korma or Kurma is a mild curry sauce made with coconut cream and nuts. (Potato Kurma / Aloo Korma)
My home town special, Dried Green peas cooked in coconut milk gravy. List might look long, but its worth a try. (Dried Green Peas Kurma / More like a Green Pea Soup cooked with coconut milk)
