
Lodge white kurma is a conventional south indian dish acknowledged for its creamy, mildly spiced coconut-primarily based gravy. This delicately flavored kurma pairs perfectly with idiyappam (string hoppers), chapathi, parotta, or maybe undeniable rice. Using sparkling coconut, slight spices, and a hint of cardamom and fennel makes this kurma wealthy and soothing, a fave in lots of south indian resorts.
ingredients:
1 cup mixed greens (carrot, beans, peas, potato), chopped
1 cup clean grated coconut
2 green chilies
1 tbsp poppy seeds
1 tsp fennel seeds
1 small piece cinnamon
2-3 green cardamoms
1-inch piece ginger
1 onion, finely chopped
1 tsp ginger-garlic paste (optionally available)
2 tbsp oil
1 tsp mustard seeds
some curry leaves
salt to taste
1 cup water
sparkling coriander leaves for garnish
commands:
1. Make the coconut paste:
grind grated coconut, inexperienced chilies, poppy seeds, fennel seeds, cinnamon, cardamom, and ginger with a few water into a smooth, thick paste.
2. Cook greens:
warmth oil in a pan. Upload mustard seeds and curry leaves. Once they splutter, sauté onions till translucent. Add ginger-garlic paste if using.
3. Upload greens and salt:
add chopped greens and salt. Stir and cook for three-four mins.
4. Upload coconut paste and water:
pour inside the ground coconut paste and about 1 cup water. Blend well.
5.simmer:
cowl and prepare dinner on low warmth for 10-15 mins till veggies are gentle and the gravy thickens.
6. Finish and garnish:
garnish with fresh coriander leaves and serve warm.
Lodge white kurma is clean, creamy, and aromatic — a really perfect moderate curry that enhances the softness of idiyappam and the fluffiness of chapathi, making your meal healthful and scrumptious.
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