Monday, 19 July 2010
Hema's recipe: Kurma for Idiyappam
As for as weekends comes, I like to prepare different and variety dishes which are quite heavy.
This is because of two reasons. one, I can prepare it leisurely and two, my husband can eat it leisurely. This applies both to breakfast and lunch.
This week I had bought frozen idiyappam from Indian stores. So just thought why don't we do kurma for this idiyappam and keep it for breakfast.
I had once seen this kurma recipe in a tv show and as per that I had prepared this recipe.
The coconut and poppy seeds as a paste gives a nice flavour to this dish.
Both myself and my husband enjoyed the breakfast with Idiyappam and kurma.
1) Onions - 2
2) Tomatoes -2
3) Carrot - 1
4) Beans - 10 to 15
5) Potato - 1 (small)
6) Peas - handfull
7) Cardamom - 1 pod
8) Cloves - 3
9) Green chillies - 2
10) Coconut - 2 tbsp
11) Poppy seeds - 1 tbsp (khuskhus)
12) Chilli powder - 1 tbsp
13) Coriander powder - 2 tbsp
14) Turmeric - a pinch
15) Curd - 1/2 cup
16) Milk - 1 cup
17) Oil - 2 tbsp
18) Salt - to taste
19) Coriander leaves - a few
1)Finely chop onions and tomatoes.
2)Chop the vegetables and steam them.
3)Grind together coconut and poppy seeds to a fine paste.
4)Heat oil in a pan. Add cardamom, cloves and green chillies.
5)Add onions and fry till they are golden brown. Add tomatoes and cook them till they are pulpy.
6)Add chiili powder, coriander powder, turmeric and salt. Mix them well.
7)Now add grounded paste and cook till it becomes thick.
9)Add 1/2 cup curd and boil for a minute.
10)Now switch off the flame and add 1/2 cup milk.
11)Garnish with coriander leaves.
12)Serve hot with idiyappam.