I often associate this Nilgris Kurma with those hill tops, with chill weather, warm food and good company, nothing more to ask for, right. This spicy kurma always remained fresh because of it’s colour and taste and of course it tastes great with parottas. I don’t know how I haven’t actually made it till now. Amma reminded me of this recently and we ended up making it for one of the regular week days.
Kids loved it so much and I was only remembering my own childhood..
Ingredients Needed for Nilgiris Kurma
Bay leaf – 1 medium
Clove – 2
Cinnamon – 1″
Fennel – 1/4 tsp
Cardamon – 2 nos
Fresh Mint leaves – 1/2 cup tightly packed
Fresh Coriander leaves – 1/2 tightly packed
Green chilies – 2 -3 nos
For the gravy
Mixed Vegetables – 2 cups (Potato, Carrots, Beans, Peas and Cauliflower)
Onions – 2 medium
Tomato, puree – 2 medium
Ginger Garlic paste – 1/2 tsp
Turmeric powder a pinch
Salt to taste
Oil – 2 tsp
Red chili powder – 1/2 tsp
Coriander powder – 1 tsp
Cumin powder – 1/2 tsp
Coconut paste – 2 tbsp
Cashew paste – 2 tsbp
Since we add spice at different stages, please make sure to adjust to your preference. This gravy tends to be spicy, so take care.
Adding boiled vegetables gets this kurma done very quickly. Else you can simmer vegetables with the masala itself.
This goes for the July Week 3, Cooking from Cookbook Challenge Group