Hotel Kurma - Restaurant Style Mixed Vegetable Kurma Recipe
Hotel Style Mixed Vegetable Kurma made with combination of unique veggies. Restaurant style White kurma recipe that is usually served as a side for Chapati / Poori / Idiyappam / Parotta
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: accompaniment, Main Course, Side Dish
Cuisine: Indian, south indian, tamil nadu
Keyword: hotel kurma, mixed vegetable kurma, restaurant style kurma, saravana bhavan kurma, side dish for chapati
The main secret to tasty Hotel Style Kurma is the choice of veggies. Always try to include two or more native veggies (naatu kaikarigal / country vegetables) along with regular English vegetables.
To make Coconut paste
Grind all ingredients listed in the set (fresh grated coconut, cinnamon, cardamom, cloves, green chillies, cashews, poppy seeds, roasted gram & water) to make a fine paste and set aside.
To Saute
Heat oil & ghee in a pressure cooker base.
Toast the bay leaf along with black stone flower, curry leaves, cumin and fennel seeds.
Add the finely chopped onions, green chilies and fry till golden and crispy.
Add the ginger garlic paste and fry for few seconds to take away the raw smell.
Add the coriander powder and fry well with the onion for 3 minutes.
Add thick yogurt to this and saute for few minutes.
Now add the cubed veggies, salt and water. Give it a quick stir.
Either cover and cook over medium flame for 6 to 7 minutes or until they are cooked through fully or Pressure cook for just 1 whistle and switch off!
When the pressure settle, open and switch on. Maintain flame at low from this stage.
Add the coconut paste and mix well. Simmer for few minutes.
Garnish with curry Leaves & chopped coriander leaves.
Switch off and serve hot with Chapati / Parotta / Poori or Idiyappam!
Notes
Absolutely no tomatoes, red chili powder and turmeric in this kurma. It derives sourness and tanginess from yogurt.
Turmeric is optional when included adds colour.
Spice level is adjusted with green chilies.
Add 1/4 cup Milk/ Light Coconut Milk (Either full fat / 2% Milk / Cream) to make it extra rich. This also helps to increase the quantity a bit when serving few additional hungry folks)
Chapati Kurma or parotta kurma : Include pinch turmeric and little chili powder for colour. (optional)
Idiyappam Kurma: This has to be pale white and no turmeric or chili powder.
Yield: Serve 6 adults approx. Adjust consistency with water or little coconut milk.