Coconut-Free Kurma

Whenever there is no time left to cook breakfast, my mom cooks this kurma in a jiffy. It’s my mom’s favorite. This is one of the fast-paced kurmas and saves a lot of time. It’s a good side dish for idli, dosa, idiyappam and roti. If you like meat, you can add them in this kurma.

Ingredients:
Onions (medium) - 2 (thinly sliced)
Ginger (finely chopped) - 1 ½ tsp.
Garlic (finely chopped) - 1 ½ tsp.
Tomatoes (chopped) - 2
Green Chilies (slit into halves) - 2
Red chili powder -1 tsp.
Coriander powder - 2 tbsp.
Pottukadalai powder - 1 ½ tbsp.
Turmeric powder - 2 pinches
Fennel seeds - ½ tsp.
Cinnamon sticks - 2 inches
Cloves - 2
Oil
Salt (to taste)
Curry leaves - few
Coriander leaves (chopped)

Method:
Heat the oil in a pan and add fennel seeds, cloves and cinnamon sticks.
When they start shaking, add the onions and fry till they become golden color.
Add ginger, garlic and green chilies and fry for a minute in medium-low flame.
Add the tomatoes and fry well.
Now add green chili powder, coriander powder and turmeric powder and mix well for 30 seconds.
Add 3 cups of water and mix well.
Add salt and mix well.
Let it boil for 7-8 minutes.
Now add the pottukadalai powder and mix without any lumps.
Let it cook for 2 minutes in low flame.
Finally add the curry leaves and coriander leaves.

Notes:
Adjust the green chilies and red chili powder according to your taste (whether you have a taste for extremely hot or mild ones).

Sent off to Priya's "Think Spice: Think Coriander Seeds" event. Think Spice series is originally started by Sunita Bhuyan.

Posted in: Kuzhambu