Mushroom Kurma / One Pot Mushroom Kurma

Ending the one pot dishes with a finger licking mushroom kurma.Kurma is a creamy,rich delicacy with a coconut base,served mostly for parottas in South India.

Both vegetarian and non vegetarian kurma can be made in  many methods and I have shared a bunch of kurma here.

Pressure cooker method of making kurma is so easy and takes only 20 minutes.This kurma tastes great with both rice and roti.

                                        

                                      

                                    Mushroom Kurma/One Pot Mushroom Kurma

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   Basic Information

   Preparation time 15 minutes
   Cooking time 20-25 minutes

   Serves 4(generously)

   

  Ingredients

  

Ingredient	Quantity
Button Mushroom/kaalaan	400 gms(quartered)
Onion(finely chopped)	1 medium size
Tomato(finely chopped)	2 small size
Ginger&garlic paste	1 tbs
Turmeric powder/manjal podi	1/4 tsp
Red chillypowder/milagai podi	1/4 tsp
Coriander powder/dhaniya podi	1 tbs
Garam masala powder	1/4 tsp
Curry leaves/karivepillai	1-2 sprigs
Coriander leaves	as needed
Mint leaves/pudina(optional)	6-7 leaves(chopped)
Lemon juice	2 tsp
Salt	1 tsp
Oil	1.5 tbs

  Grind to a fine paste

Ingredient	Quantity
Coconut/thenagi(grated)	5
Green chilly/pachamilagai	5-6
Fennel seeds/sombu	1/2 tsp
Cashews/mundiri	5-6

  
 For the temepring

Ingredient	Quantity
Fennel seeds/sombu	1 tsp
Black stone flower/kalpasi	1
Star anise	1 petal
Cloves/lavangam	2-3
Cinnamon/pattai	1/2 inch

  Method 

• Grind the given ingredients to a smooth paste and keep it aside.

• Now in a pan heat the remaining oil and do the tempering with the given ingredients.Add the chopped onion,green chilly and curry leaves.Saute it with a pinch of salt till transparent.Add in the ginger&garlic paste,fry it until raw smell disappears.Add in chopped tomato. 

• Cook the tomatoes until mushy.At this stage add in the mushrooms and give it a mix.Now add the spice powders and salt, mix it well.

• Let it cook for a minute or two.At this stage add in the ground paste and add around 1/2 cup of water.

• Add in the chopped coriander leaves,mint leaves and cover the pressure pan with the lid.Let it cook in a medium flame for 2 whistles.Put off the flame.Once the pressure subsides,remove the lid and let it cook for a boil.add in the lemon juice and some chopped coriander leaves.Put off the flame.

• Serve it with roti,parotta or rice.

• The spices given are  for medium spice level.
• The amount of green chillies can be increased for a spicy level.
• Grind the coconut to a very fine paste.

Enjoy...........................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#89

Sumber http://www.naliniscooking.com

Soya Chunks Vellai Kurma /Meal Maker Vellai Kurma

Vellai Kurma is a popular Chettinadu delicacy made with mixed vegetable,potato or chicken and mutton.Its a rich creamy white colored kurma relished with chappathi and parottos,even with rice.

As green chillies are used to spice up the kurma and the color is pale,hence the name Vellai Kurma.Vellai means White in Tamil.

This kurma is truly an easy to cook dish and can be made in minimum time.Its a great substitute for non veg lovers as the soya chunks resembles and tastes meat.Also I added some fresh green peas along with soya chunks as my kids love it.Let's move on to the recipe......................

                                                 

                                                            
                                                                                                     Soya Chunks Vellai Kurma

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   Basic Information

   Preparation time 15 minutes
   Cooking time 30 minutes

   Serves 4(generously)

   

  Ingredients

  

Ingredient	Quantity
Soya Chunks/meal maker	3/4 - 1 cup
Green peas/pachai pattani	1/2 cup
Onion(thinly sliced)	1 medium size
Tomato(finely chopped)	1 medium size
Green chilly/pachamilagai	2(slit lengthy)
Coriander powder/dhaniya podi	1 tsp
Curry leaves/karivepillai	1 -2 sprigs
Garam masala powder	1/2 tsp
Lemon juice	2 tsp
Salt	1 tsp
Oil	2 tbs
Coriander leaves(chopped)	2 tbs

  For the tempering

Ingredient	Quantity
Clove/lavangam	4-5
Cinnamon/pattai	2 inch piece
Bay leaf	1
Star anise	2 petals
Green cardamom/ellakai	1
Black stone flower/kalpaasi	a small piece

  
 Fry and grind it to fine paste

Ingredient	Quantity
Coconut(grated)	6 tbs
Green chilly/pachamilagai	7-8
Ginger/inji	1 inch
Garlic/poondu	4-5 cloves
Fennel seeds/sombu	1.5 tsp
Poppy seeds/kasakasa	1/2 tsp
Cashews/mundiri	5-6(whole)
Roasted gram dhal/pottukadalai	1 tsp

  

  Method 

• Boil the soya chunks in the water with a pinch of salt. Once it cooked completely it will double in size.Put off the flame and rinse it in the cold water and completely squeeze the water.Keep it aside.

• Meanwhile heat a pan with 2 tsp of oil and fry green chilly,fennel and poppy seeds.Then add the grated coconut,cashews and pottukadalai,fry it for a minute without changing the color.Put off the flame and after cooling grind it to a smooth,fine paste along with water and keep it aside.

• Now in a pan heat the rest of the oil and do the tempering with the given ingredients.Add the sliced onion,green chilly and curry leaves.Saute it with a pinch of salt till transparent.Now add the green peas and saute it for couple of minutes.Add in the chopped tomato and cook it until mushy.

• Now add the ground paste and fry it well for 2 minutes without changing the color.Add the salt and coriander powder to it.Rinse the blender jar with a  cup of water and cook it in a medium flame for 5 minutes.

• At this stage add in the cooked soya chunks and let it cook for 5 minutes in a slow flame.Finally sprinkle the coriander leaves.Put off the flame and add the lemon juice and mix it well.

• Serve it with roti or rice.

• The color of the kurma needs to be in the lighter shade so don't use too much tomato.
• A tsp of ghee can be used along with oil for an extra rich flavor and taste.
• The amount of green chillies give is for a medium spice level,can be adjusted as per preference.

Enjoy................................

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80

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Sumber http://www.naliniscooking.com

Chicken Kurma -South Indian Style Chicken Kurma

Be it with hot and fluffy idlys or  roti,chicken kurma pairs very well.In our households its mostly made for breakfast to accompany with idlys.But I make it for lunch or dinner as my kids like to have it with rice also.
This chicken kurma doesn't need much of spices and ground coconut and green chilly paste is used.This is my family recipe which I had noted down in my recipe booklet long time back.Last week I made this for our lunch and the left over kurma we had it with idly for dinner.Off to the recipe.................

                                                                    

                                                            
                                                                                                     Chicken Kurma-South Indian Style

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   Basic Information

   Preparation time 20 minutes
   Marination time 30 minutes

   Cooking time 30-35 minutes

   Serves 3(generously)

   

  Ingredients

  

Ingredient	Quantity
Chicken(with bone or boneless)	1.5 lbs
Onion(thinly sliced)	2 medium size
Tomato(finely chopped)	1 medium size
Green chilly/pachamilagai	2-3 (slit lengthy)
Ginger&garlic paste	2 tbs
Coriander powder/dhaniya podi	2 tsp
Curry leaves/karivepillai	1 -2 sprigs
Garam masala powder	1/2 tsp
Lemon juice	2 tsp
Salt	1.5 tsp
Oil	3 tbs
Coriander leaves(chopped)	2 tbs

  For the tempering

Ingredient	Quantity
Clove/lavangam	4-5
Cinnamon/pattai	2 inch piece
Bay leaf	1
Star anise	2 petals
Green cardamom/ellakai	1
Black stone flower/kalpaasi	a small piece

  
 Fry and grind it to fine paste

Ingredient	Quantity
Coconut(grated)	6 tbs
Green chilly/pachamilagai	7-8
Fennel seeds/sombu	1.5 tsp
Poppy seeds/kasakasa	1/2 tsp
Cashews/mundiri	5-6(whole)
Roasted gram dhal/pottukadalai	1 tsp

  

 For the marination

Ingredient	Quantity
Red chilly powder	1/4 tsp
Ginger&garlic paste	1 tsp
Turmeric powder/manjal podi	1/8 tsp
Salt	1/2 tsp

  Method 

• wash and clean the chicken and cut into bite size pieces.Add the ingredients given for marination to the chicken and mix it well.Keep it in the refrigerator for 30 minutes..

• Meanwhile heat a pan with 2 tsp of oil and fry green chilly,fennel and poppy seeds.Then add the grated coconut and fry it for a minute without changing the color.Finally add the cashews and roasted gram dhal,give it a mix.Put off the flame and after cooling grind it to a smooth paste along with water and keep it aside.

• Now in a pan heat the rest of the oil and do the tempering with the given ingredients.Add the sliced onion,green chilly and curry leaves.Saute it with a pinch of salt till transparent.Add in the chopped tomato and cook it until mushy.

• Add the marinated chicken and fry it for 2-3 minutes or till the color of the chicken changes.Add the coriander powder and salt.Cook it in a medium flame for 2-3 minutes.

• Now add the ground paste and mix it well.Add around 2 cups of water and cook it covered in a medium flame for 20-25 minutes or the chicken becomes tender.Stir it in between 3-4 times.

• Finally sprinkle some curry leaves and coriander leaves.Put off the flame and add the lemon juice and mix it well.

• Serve it with idly,roti or rice.

• The color of the kurma needs to be in the lighter shade so don't use too much of turmeric powder and tomato.
• The same recipe can be followed to make mixed veggie kurma or potato kurma.
• A tsp of ghee can be used along with oil for an extra rich flavor and taste.
• The amount of green chillies give is for a medium spice level,can be adjusted as per preference.

Enjoy.................

This recipe is off  to Cook Book Challenge for August,Week #1.

Sumber http://www.naliniscooking.com

Egg Kurma /Muttai kurma

Egg kurma is one such delicious,creamy and flavorful one which goes very well rice,rotis,appam,idiyappam and parottas.
This egg kurma appears in my kitchen either for lunch or dinner,most of the times when I ran out of veggies.
The same recipe can be followed for veggies such as potato or soya chunks and I noted this recipe long time back from a magazine.Try this simple and creamy egg kurma,now on to the recipe.....................

Basic Information

Preparation Time 10 minutes
Cooking Time 25 minutes
Serves 4

Ingredients

Egg	4-6
Onion(finely sliced)	1(large size)
Tomato	3(medium size)
Red chilly powder/milagai podi	1tsp
Coriander powder/dhaniya podi	11/2tsp
Turmeric powder/manjal podi	1/4tsp
Curry leaves/karivepillai	few leaves
Coriander leaves/kothamalli(chopped)	for garnishing
Salt	11/4tsp
Oil	21/2tbs

Grind to a fine paste

Garlic/poondu	3 cloves
Ginger/inji	1/2 inch piece
Green chilly	2-3
Coconut(grated)	1/4cup
Fennel seeds/sombu	1/2tsp
Poppy seeds/kasakasa	1/2tsp
Cashews/mundiri	3-4

For the tempering

Cloves/lavangam	5
Cinnamon/pattai	1inch piece
Star anise	2petals
Fennel seeds/sombu	1/4tsp

Method

Boil the eggs and remove the shell and make slits on the top and bottom,keep it aside.Grind the given ingredients given to a very fine paste with water.
Heat a pan with oil and crackle the fennel seeds and add all the whole spices,add the sliced onion and curry leaves.Saute it till transparent.Add the chopped tomatoes and cook it until mushy.Now add the fine ground paste and saute it well till the raw smell goes off.

At this stage add the spice powders and mix it well and add around 2 cups of water.Let the mixture gets boil till the raw smell goes off.Now add in the boiled eggs and cook it for one boil.Sprinkle the coriander leaves and put off the flame.

Egg Kurma is ready.

Enjoy........................................

• Saute the coconut paste for atleast 4-5 minutes to get the raw smell goes off.
• If the tanginess is not enough add a tsp of lemon juice at the end.

This recipe is off to Cook Book Challenge # 5 Febuary week 1. 

Sumber http://www.naliniscooking.com

Urulaikilangu Kurma/Potato Kurma/Aloo Kurma

Another session of Blogging Marathon has started for this week I have chosen pressure cooker recipe as theme.
Pressure cooker is one such boon to every women as it saves the time and food can be cooked in no time.Not only saves time it also saves the fuel too,I can't imagine my cooking without a pressure cooker.
Today's recipe is flavorful and slightly spicy kurma with the potatoes,a perfect accompaniment for roti,parotta and ghee rice.This recipe can be made in open method also but making in pressure cooker makes it easier without compromising the taste.Her goes the recipe...................

Basic Information

Preparation time - 10 minutes
Cooking Time - 20 minutes
Serves- 3-4

Ingredients

Ingredient	Quantity
Potato/urulaikilangu(cubed)	2(medium size)
Onion(finely sliced)	1(large size)
Tomato(finely chopped)	3(medium size)
Turmeric powder/manjal poi	1/4tsp
Coriander powder/dhaniya podi	1 tbs
Curry leaves/karivepillai	few leaves
Coriander leaves/kothamalli(chopped)	as needed
Thick Coconut milk/thengai paal	1/2cup
Salt	1tsp
Oil	2tbs

Grind to a fine paste

Ingredient	Quantity
Shallots/chinna vengayam	10
Red chilly/vara milagai	4
Green chilly/pachamilagai	4
Garlic/poondu	4 cloves
Ginger/ingi	1 inch
Fennel/sombu	1tsp
Poppy seeds/kasakasa	1tsp
Cloves/lavangam	2
Cinnamon/pattai	1/2 inch

For the tempering

Ingredient	Quantity
Cloves/lavangam	3-4
Cinnamon/pattai	1 inch piece
Star anise	1 petal
fennel seeds/sombu	1/8tsp

Method

Grind the given ingredients to a fine paste in a blender with water as needed and set it aside.

Heat a pan with oil and do the tempering with the given ingredients,add in the sliced onion and curry leaves till transparent.Once the onion becomes transparent add in the ground paste,cook it till the raw smell goes off.

Then goes in the chopped tomaotes,cook it until mushy.Now add the cubed potatoes,coriander powder,turmeric powder and salt.Give it a mix.

Add around 11/2- 2 cups of water,cover it with lid and cook it for a whistle in a medium flame.

Once the pressure subsides,remove the lid and add the coconut milk and cook it for one boil.Finally sprinkle the chopped coriander leaves and put off the fire.

Potato Kurma is ready.

Enjoy.............................................................

• The amount of chillies given is for slightly spicier version so adjust accordingly.
• Do not cook it more than for a whistle otherwise the potatoes get over cooked.
• Here I used the store bought coconut milk,if you are making it at home for 1/2 cup of coconut add 1/4 cup of water and grind it to a fine paste and strain it.

This recipe is off to Tamizhar Samayal Tuesday and Dish it out -Tomato and Garlic Event.

Check out the fellow bloggers participating in Blogging Marathon #35.

Sumber http://www.naliniscooking.com

Soya Chunks Kurma

As soya chunks are good source of vegetarian protein I include in my diet either in some rice or curry.Today's recipe is a flavorful,simple soya chunks kurma which I adapted from Divya's space.Her version of making soya chunks kurma is easy and sounds interesting,doesn't need any fancy ingredients.So without any second thought I tried,the kurma was so delicious and creamy,we enjoyed with rotis for dinner.Here goes the recipe...............................................

Ingredients

Ingredient	Quantity
Soya chunks(uncooked)	1cup
Onion(chopped)	1(large size)
Tomato(chopped)	2(medium size)
Coconut(grated)	1/4cup
Ginger&garlic paste	11/2tsp
Chilly powder/milgai podi	11/2tsp
Coriander powder/dhaniya podi	2tsp
Turmeric powder/manjal podi	1/4
Garam masala powder	1/8tsp(optional)
Fennel seeds/sombhu	1/2tsp
Cloves/lavangam	4 nos.
Cinnamom/pattai	1 inch piece
Curry leaves	few
Coriander leaves(chopped)	2tbs
Cinnamom/pattai	1 inch piece
Cumin+Fennel seeds	1/tsp
Salt	11/2tsp
Oil	1tbs

Method

• Cook the soya chunks in the boiling water and rinse it in cold water couple of times,squeeze the excess water and set it aside.
• Heat a pan with a tsp of oil,crackle the fennel seeds,cloves and cinnamon then add the chopped onion,saute it till transparent.
• Now add the tomatoes and cook it mushy,add the ginger&garlic paste and fry it. Add all chilly powder,coriander powder and turmeric powder,give it a mix.
• At this point add the grated coconut and cook it till the raw smell disappears.Put off the fire and let it cool. After cooling grind it to a smooth paste.
• Heat a pan with the remaining oil and crackle the cumin and fennel seeds,toast few curry leaves. 
• Now add the ground paste and fry it for a minute,then add the cooked soya chunks,stir it.
• Add 11/2 cups of water and salt,let it simmer for 7-8 minutes or till it reaches the desired consistency. Finally add the chopped coriander leaves.
• Serve it roti or rice.

Enjoy.............................................

• If the sourness is not enough add a tsp of lemon juice after turn off the fire.
• The consistency can be adjusted to personal preference,as I wanted slightly thick cook it for little more time.
• Few cashews can also be added while sauteing the onion for extra richness and taste. 
• Adding garam masala powder is purely optional.

Sumber http://www.naliniscooking.com