Ingredients:
For the main dish:
- 2 cups - Avarekalu
- 1/2 cup- carrots,cut into cubes
- 1 big sized Potato,cubes
- 1/2tsp Turmeric powder
- 2 Tomatoes,chopped
- Salt to taste
For the masala paste:
- 1 cup Freshly grated coconut
- 1tsp Khus khus/poppy seeds
- 2-1inch pieces of cinnamon
- 10 cloves
- 10 Garlic coves
- 1 inch piece Ginger
- 1/2tsp Cumin/jeera
- 1tsp Coriander seeds/daniya
- 3tsp Chilly powder
1/2tsp Mustard Seeds
2 Spring curry leaves
2tbsp Ghee or oil
Method:
- Pressure cook beans and all the vegetable,turmeric powder and salt with 2-3 cups of water.Just take 2 whistle .(Cooking time will be lesser when cooked in a pressure cooker). the beans shouldn't be overcooked. If you do not want to pressure cook,then boil some water and add the veggies,partially cover and simmer for 10 -15 minutes or till done.
- Meantime prepare the masala by dry roasting all the ingredients except coconut and chilly powder,until fragrant on low heat,constantly stirring.Let it cool
- Add the roasted spices ,coconut and chilly powder to the mixer grinder and blend everything together into fine paste.Add 1or 2cups of water for easy blending.
- Now take a pot and add cooked beans and ground masala paste.Mix it well,taste for salt,you can also add little sugar if you want,adjust to your liking.Cover and simmer the kurma on medium heat for at least 5-6 minutes.
- Prepare the tempering by heating ghee or oil in a pan,add mustard seeds,let it crackle.Add curry leaves and switch off the gas.
- Pour this over the kurma and its ready!
- Serve hot with rice,idli or puri.