Saturday, April 13, 2013

POTATO COCONUT MILK KURUMA!!

This is the most favourite dish in my close friend’s household. She makes this kuruma as a side dish for idlies. For this purpose she makes the idly like small oothappam. She spreads the idly batter in a greased small hollow plate like oothappam and then steam it like idly. Then she pours this kuruma on the steamed idly and allows it to soak in the kurma for a few minutes.  The result is a delicious first-class break fast for the family
 
உருளைக்கிழங்கு தேங்காய்ப்பால் குருமா
 

Ingredients: 

Medium sized potato  – 2 [ one is amshed and another is nicely cubed]

Coconut- half

Chilli powder- 1 tsp

Coriander powder- half sp

Turmeric powder- half sp

Small onions halved – 8

Finely chopped onion- half

Slit green chillies-3

Chopped tomato- a small one

Mustard seeds- 1 tsp

Split black gram- 1 tsp

Chopped Curry leaves and coriander leaves

Salt to taste

Oil- 4 tbsp

Procedure:

Shred the coconut.

Take half of them and make a fine paste.

With the other half, extract thick milk and then thin milk also.

Heat a pan and pour the oil.

Add the mustards and when they splutter add the black gram.

Fry it nicely for a few seconds.

Then add the onions with the green chillies and the tomato.

Fry them well.

Pour the thin milk, add the mashed and cubed potatoes with the salt and the powders.

Add enough salt.

Let the kurma boil for a few minutes.

Then add the ground paste of coconut.

Again allow the kurma to boil for some minutes.

Lastly pour the thick milk and mix well.

When the kurma starts to boil, put off the fire.

The delicious kurma is ready now!!