There are certain dishes that forever will remind you of those vacations that you take as a kid. We have spent many summers in Coonoor (near Ooty) and some in Mysore and some more in other southern parts of south India. The best ones always remain in memory because of the food that we remember eating associated with the place.
I often associate this Nilgris Kurma with those hill tops, with chill weather, warm food and good company, nothing more to ask for, right. This spicy kurma always remained fresh because of it's colour and taste and of course it tastes great with parottas. I don't know how I haven't actually made it till now. Amma reminded me of this recently and we ended up making it for one of the regular week days.
Kids loved it so much and I was only remembering my own childhood..
Ingredients Needed for Nilgiris Kurma
Bay leaf - 1 medium
Clove - 2
Cinnamon - 1"
Fennel - 1/4 tsp
Cardamon - 2 nos
Fresh Mint leaves - 1/2 cup tightly packed
Fresh Coriander leaves - 1/2 tightly packed
Green chilies - 2 -3 nos
For the gravy
Mixed Vegetables - 2 cups (Potato, Carrots, Beans, Peas and Cauliflower)
Onions - 2 medium
Tomato, puree - 2 medium
Ginger Garlic paste - 1/2 tsp
Turmeric powder a pinch
Salt to taste
Oil - 2 tsp
Red chili powder - 1/2 tsp
Coriander powder - 1 tsp
Cumin powder - 1/2 tsp
Coconut paste - 2 tbsp
Cashew paste - 2 tsbp
How to prepare Nilgiris Kurma
Wash and grind the fresh leaves along with green chilies to a smooth paste. Keep it aside.
Have the coconut and cashew paste ready.
Wash and prep the vegetables. MW for 10 mins and keep it aside.
In a non stick pan, heat oil, add all the whole spices, saute well. Then add finely chopped onions, saute till it turns colour.
Then add ginger garlic paste, saute for couple of mins. Once the onions and ginger garlic paste gets cooked well, add the tomato puree and simmer.
Now add the spice powders, along with the ground spice masala. Cover with lid and cook till everything gets cooked well and oil starts coming out. This takes about 10 mins.
Make sure you keep stirring in interval to prevent the bottom getting burnt.
Once the masala is cooked well, add the boiled vegetables and combine well. Add required water and bring to boil. Finally add the coconut and cashew paste, simmer till it all comes together as a thick gravy.
When ready to switch off, garnish with coriander leaves and remove from fire
Serve with Chapati
Since we add spice at different stages, please make sure to adjust to your preference. This gravy tends to be spicy, so take care.
Adding boiled vegetables gets this kurma done very quickly. Else you can simmer vegetables with the masala itself.
This goes for the July Week 3, Cooking from Cookbook Challenge