First a good news to share with you all that my Spicy Mushroom Masala recipe got featured in Yummly. The Indian Food rocks and always will, at least for me. Hope you all had a great week end too. With the mercury level increasing day by day I honestly do not feel like standing in the kitchen next to a hot stove in the name of cooking. But still you do need food for sustenance. With this finger licking kurma I would once again like to profess my undying love for Chettinad cuisine.
For the Spice Paste:
Wash and pressure cook potatoes with the skin and cook for 2-3 whistles. Remove the skin and cube them. Keep aside. Soak the cashew nuts and poppy seeds in little warm water for 1/2 hour. Chop the onions finely.
Heat a pan with 2 tsp of oil and add coriander seeds, fennel seeds, red chillies and toss over medium flame will they are well roasted. In a mixie jar place these roasted spices, soaked cashew nuts, poppy seeds, roasted bengal gram / pottu kaldalai, gigner, garlic, grated coconut and grind to a fine paste using little water and keep aside.
Heat a pan with 2 tbsp of oil / ghee. Season with bay leaf, cloves, cinnamon, curry leaf and roast for a minute. Add onions and sauté till pink. Add the ground paste and cook over low heat while stirring continuously for 2-3 mins.
Add the cubed potatoes, turmeric powder, salt, enough water to the consistency you prefer (approx. 1-1 1/2 cups) and mix well. Cover the pan and let it cook for 5-7 mins over low flame. Give a mix once in the middle. Add a little more water if the kurma is very thick.
Garnish with coriander leaves and serve hot with rotis/chappathis or any pulao rice.
Labels: Chettinad Cuisine, Side Dishes - Chappatis / Rotis, Side Dishes - Rice, South Indian Lunch, Vegetable: Potato