Kurma Kuzhambu | Kondai Kadalai Kurma Recipe
Easy Kurma Kuzhambu recipe using chickpeas, carrots, potatoes and fresh beans!
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- 1 Medium Onion
- 1 Medium Tomato
- 1 teaspoon Ginger Garlic Paste
- 1 cup Carrots + Beans Chopped
- ½ cup Chickpeas/Kadalai Boiled
- ¼ cup Coconut Chopped
- 1-2 Green Chillies
- 1 tablespoon Sambar Powder
- ¼ teaspoon Turmeric Powder
- ½ teaspoon Mustard Seeds
- ½ teaspoon Jeera
- ½ teaspoon Fennel Seeds/Saunf
- 2 teaspoon Oil
- Salt as required
- Few Fresh Coriander Sprigs
- Few Fresh Curry Leaves
Instructions
- In a pan, heat oil. Add mustard seeds, jeera and let them splutter. Next add few fresh curry leaves. Add julienned onions and fry until translucent. Add ginger garlic paste and fry for a min on low flame. Add chopped tomato.
- As the tomatoes go mushy, add chopped carrot and beans. Stir fry for 2-3 mins. Add some water to cook the vegetables. Cook closed for 4-5 mins.
- Meanwhile, make a smooth paste of coconut, green chillies and fennel seeds/saunf. Also add the boiled chickpeas, sambar powder, salt and turmeric powder.
- Add ground coconut paste to the pan and mix well. Cook on low flame for a boil. Add chopped coriander leaves and remove from flame.
- Serve hot with rice and fryums. Can be served as side dish for idli/dosa/chapati/poori aslo.
Notes
- Additionally, potato/cauliflower can be used as well. Choice of vegetables is as per preference.
- Make this gravy slightly watery if serving for rice. Addition of coconut thickens it a bit.
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