Sorakkai+Urulaikizhangu+Kadalaparippu Kurma (Bottle Gourd Kurma)

At times I crave for this spicy juicy yumminess...mom prepares the best kurma...spicy masala paste enhances the taste of the bottle gourd it soaks up all the spices and the juicy spicy hot vegetable is truly and match made in heaven...:)
Recipe Demo Video...Enjoy...:)

Ingredients:
500 Grams Bottle Gourd(Peeled and Cubed)
2 Onion(Peeled and Roughly Chopped)
2 Potato( Peeled and Cubed)
1 Blanched Tomato
1 Cup Split Chick Peas
2 Tbsp Ghee
3 Tbsp Oil
Salt as per taste
Coriander, Mint and LimeJuice for garnish

Spices:
4 Cardamom Pods
4 Cloves 
1 Bay Leaf
2 Sticks Cinnamon
1 Tbsp Turmeric Powder
1 Tbsp Coriander Powder


Masala Paste:
1/2 Tsp Fennel Seeds
1/2 Tsp Black Pepper Corns
1 Stick Cinnamon
3 Pods Cardamom
3 Cloves
Fist Full Garlic (Peeled )
2 Inch Ginger (Peeled and cut into Pieces)
10 to 15 Green Chilles(depending on heat)
1 Tsp Oil
  • Heat a wok with a tsp oil fry the chilly garlic ginger and spices on low flame allow to cool and prepare and paste. 
this is a versatile masala paste which we use in different recipes like biryani and curries we can store this masala paste in a air tight container refrigerated upto 2 weeks 

Coconut Masala:
1/2 Cup Fresh Coconut
1/2 Tsp Fennel Seeds
Fist Full Coriander
  • In a mixer jar add the coconut pieces fennel and coriander add water and grind in to a smooth paste.
Method:
  • Wash the split chick peas twice and place in a bowl which will fit inside a cooker add 2 cups water 1/2 tsp turmeric powder and place in cooker allow to cook for 3 whistles.
  • The tomato can also be placed in the cooker along with the dal.
  • Heat a wok with oil and ghee on medium flame add the spices allow to crackle a bit add onion and prepared masala fry till onions turn transparent.
  • Add the turmeric and coriander fry the onions a bit add  the blanched tomato fry a bit.
  • Add the potato and cooked dal water add salt cover and cook till half done.
  • Add the cubed bottle gourd and dal add water if needed cover and cook till veggies are done.
  • Add the coconut paste and bit of water stir and bring to boil make sure the raw flavor from coconut has reduced then add chopped coriander mint and lime juice serve hot with rice...Enjoy...:)  

Masala French Fries recipe link with video :http://goo.gl/MgtFHj

Comments

  1. really a new combination looks lovely!will try soon!

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    Replies
    1. Thank you so much...all the best...Happy cooking..♥

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  2. looks perfect. never try kuruma with bottle gourd

    ReplyDelete
    Replies
    1. Sure Give it a try...thank you so much...Happy Cooking...♥

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  3. Such a droolworthy kurma, love that masala paste..

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  4. So yummy and fill of masala khurma...

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  5. Hi vidya I bumped into your blog thru youtube fantastic blog ive left a question for you on tender coconut jelly if you time pls check

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  6. This comment has been removed by a blog administrator.

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  7. Hi Vidhya
    Loved ur bottlegourd n chickpeas kurma..my taste buds were scrumptious for some fennel n coconut combination..being punjabi NorthIndian ..we make this dal n lauki combo in punjabi style..really my taste buds are really satisfied after preparing in this style of fennel n coconut addition..n ofcourse the change replenishes my taste buds..I dont easily like the dishes..but south Indian dishes I love them..Keep sharing more recipes with fennel n coconut combo.

    ReplyDelete

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