Wednesday, December 16, 2009

Navratan Kurma

We cant say this is a very easy to make recipe...then we wud be bluffing...this recipe requires lot of patience but well worth the effort. The result is too good to pass up..try it when you have time.


Potato (very small size)-1
Cauliflower (5 or 6 florets)


Coconut grated-4 to 5 table spoons or half coconut
Pottukadalai-1 tablespoon
Kas kas-1 teaspoon (optional)
Garlic-6 pods
Ginger-a small piece
Cinnamon-1 small piece
Fennel seeds-1 teaspoon
Green chilli-6(according to taste),Chilli powder-1 teaspoon
Fry in medium fire for 3 minutes. Grind it to a smooth paste.


Put a pressure pan in the stove. In a teaspoon of ghee and oil mixed, season the kuruma with a small piece of cinnamon, cardamom, clove and fennel seed. Add the onion tomato pieces. Sauté well now add all the vegetables except cauliflower and sauté. If the pea going to be used is cooked, then that also can be added later. Add little water and salt and the chilli powder.Close the cooker and cook for five minutes in medium fire(don’t worry about the whistle and timing, just cook for that time after closing the cooker). the cooker after the pressure goes. Make sure the vegetables are cooked well. Mix the grinded masala in a cup of water and add to the vegetables. Now add the cauliflower and cooked peas. Add the salt needed and cook for 5 minutes. Due to the cashews, pottukadalai and kas kas the curry will get thickened. Make sure it is not very thick. If so add little more water and cook. Garnish with coriander leaves if desired


Padma December 16, 2009 at 10:36 AM  

Looks so creamy and rich... love to have with some parathas. Nice recipe.

Priya December 16, 2009 at 12:40 PM  

Such a droolworthy dish..looks fantastic!

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