I am about to fed you a delicious combination => Poori with white kurma. You are looking at a gorgeous, colorful bowl full of
- beans
- carrot
- green peas
- potato and
- creamy, thick white puree made from coconut and cashews mainly.
It’s so good, so healthy and puree white, I mean color of simplicity. I always have the tendency to learn different kind of kurma especially the accompaniments with poori. And recently I have found more than 3 varieties of this. Do you remember veg kurma? It’s so dear to my mouth. I really mean it.
Next thing I made tomato kurma where tomato dominates the taste. But it pairs well with dosa which is my breakfast for many days of the week. So I love it.
And lastly, I hooked on this white kurma recipe and it tasted just like restaurant-kurma. I selectively opted the veggies so that color doesn’t change. And it remains purely white. Trust me it is amazingly delicious with poori. Right now I am craving!!
Watch video:
White Kurma | White Vegetable Kurma Restaurant Style
Ingredients
- 1 tbsp oil
- 2 nos Bay leaf
- 1" piece Cinnamon
- 1/4 cup Onion sliced
- 1/2 cup Beans chopped
- 1/4 cup Carrot chopped
- 1/4 cup Potato cubed
- 1/4 cup Fresh peas
- 3/4 tsp Salt
- 1/4 tsp Sugar
- 1.5 cup Water
!To Grind
- 1/2 cup Coconut
- 2 nos Green chillies
- 1/2" piece Ginger
- 1 tbsp Roasted gram
- 1/4 tsp Fennel seeds
- 1/2" piece Cinnamon
- 1 no Cardamom
- 6 no Cashews
- 1/4 cup Water
Instructions
- Heat a pan adding oil, cinnamon and bay leaf. Saute a while and include onion slices. Saute till they turn translucent. Next, add all the veggies, beans, carrot, potato and peas.
- Saute the veggies too for 5 minutes. Next add a cup of water, salt and sugar. Let it cook till the veggies are soft.
- When veggies are cooking, grind the ingredients mentioned under "to grind" list.
- Transfer the ground paste to cooked veggies and mix well. Adjust salt and bring it to boil. Put off flame.
- Creamy and delicious white kurma is ready to serve with Poori, chapati and dosa.
Notes
