Kurma

Difficulty Rating 3 (Grinding required)

This dish is a traditional accompaniment to biryani.

3-4 cloves

1 elachi

1″ cinnamon

2 onions, sliced

1 ½ tsps ginger/garlic paste

3-4 small tomatoes, quartered

1 tsp red chilli powder

1/4 tsp turmeric powder

1/2 tsp coriander powder

pinch cumin powder

lg pinch garam masala (optional)
salt to taste

few curry leaves (optional)

¼ cup thick coconut milk

1 ½ tbsp oil

Few chopped coriander leaves for garnish

Dry roast for 2 minutes and grind to a paste:

3 tbsps dry coconut

6-8 cashew nuts

1.  Heat oil, add cloves, cinnamon and cardamom and cook until they start to pop.

2.  Add onions and fry till transparent.

3.  Add ginger-green chilli-garlic paste and cook for 3 minutes.

4.  Add curry leaves, red chilli powder, turmeric powder, coriander powder, cumin powder and stir.

5.  Add the quartered tomatoes and fry for 4-5 mts.

6.  Add the ground paste and cook for 5 mts, stirring so that it does not stick to the vessel.

7.  Add 1cup of water and salt and bring to a boil. Cook with lid on simmer till the gravy thickens.

8.  Add thick coconut milk and combine. Turn off heat. Garnish with chopped coriander leaves.

9. Serve with pulao, biryani, or talimp annum.