Hotel Kurma

Description

Kurma has many versions.. but we always drool over the hotelish style veg kurmas, normally served with chapati, idiyappam or parotta. Whats makes it so different from homestyle preparation??? We do see a lot of familiar veggies like carrot, beans, potato and peas or cauliflower, which we use for our kurmas, but still cannot match the taste. Well..,one secret is they include some unique veggies like knol kul, chow chow, bottle gourd, squash or yam in smaller quantity, which adds extra tons of flavour. The other part is, the use of cream and yogurt for thickening. I've tried my best to bring up the level to restaurant style, so, friends.. pls try the tricks and pass your valuable comments. Is this close enough to Saravana Bhavan?????

Restaurant Style Kurma / Hotel Korma / Parotta Kurma / Chapati Kurma / Idiyappan Kurma / Veg Salna Kurma / Chalna / Fast food Style / Kaiyendhi Bhavan Style Kurma / Quorma / Qorma

Ingredients-1
½ cup	Fresh grated coconut
2 nos	Cashews
2 tsp	Poppy seeds
2 tsp	Split roasted gram/pottukadalai
1 no	Green chili
2 nos	Cloves (karambu)
2 nos	Cinnamon stick (very small)
1 no	Cardamom

Ingredients-2
2 nos	Onion (finely chopped)
3 nos	Green chili (slit open )
½ tsp	Ginger garlic paste
2 cup	Mixed vegetables
2 tbsp	Yogurt/curd
¼ cup	Milk
2 tsp	Coriander /dhania powder
2 tsp	Salt (or to taste)
2 nos	Bay leaf
2 nos	Black stone flower (optional)
¼ tsp	Cumin seed
¼ tsp	Fennel seeds
8 nos	Curry leaves
4 stks	Coriander leaves (chopped for garnishing)
3 tsp	Oil
1 tsp	Ghee

Instructions

Paste : Using ingredients from Table -1 (Coconut + Cinnamon + Cloves + Cardamom + Green chili + Cashew + Poppy Seeds + Split roasted gram) grind to fine paste adding little water.

Choice of Mixed vegetables: Include your usual carrot, beans, peas and potato. Also include my selection (20 mini cube cuts) from Chow Chow and Bottle gourd. (Try with pumpkin or any squash or yam). Cube the veggies in the same size to give an even look.

Kurma preparation: In a pan, heat oil and ghee. Toast the bay leaf along with curry leaves, black stone flower, cumin and fennel seeds. Add the finely chopped onions, green chilies and fry till golden and crispy. Add the ginger garlic paste and fry for few seconds to take away the raw smell. Now add the cubed veggies, coriander powder and 1 cup of water. Cover and let cook over medium flame for 6 to 7 minutes or until they are cooked through fully. When done add yogurt (diluted or beaten with little water to avoid curdling) ground paste and salt. Bring it one boil and simmer, slowly add milk and stir, garnish with coriander leaves and serve hot with parotta or idiyappam.

Notes

Absolutely no tomatoes, red chili powder and turmeric in this kurma. It derives sourness and tanginess from yogurt. Turmeric is optional when included adds colour. Spice level is adjusted with green chilies.

Chapati Kurma or parotta kurma : Include pinch turmeric and little chili powder for colour. (optional)

Idiyappam Kurma: This has to be pale white and no turmeric or chili powder.

Yield: Serve 4 adults approx. Adjust consistency with water or little coconut milk.

Source: Learned from a cook who does catering for marriages.