Pearl
5th March 2005, 06:44 PM
6-8 boiled eggs; 2 big Onions finely minced; Green Chillies – 4 slit in two; Tomatoes – 2 big ones cut into small pcs. Ginger paste – 1 tbsp. Or 1” pc. Garlic – 9-12 pods – or 1 tbspn of garlic paste; Salt to taste; Oil 6-8 tbspns. Potatoes – 3 Big - boiled & cut each into 4 pcs. ½ cup green peas – par-boil & keep aside, Curry Leaves – a sprig or 2; Corriander pwd 2 tspns; turmeric pwd- ½ tspn; 1” pc Cinnamon stick; 3-4 cloves; 2-3 elakas; 1 bay leaf; 1 ½ tspn roasted Sombu powder; Coconut – freshly scraped – ½ cup or desiccated coconut – 8 heaped tbspns – soak in hot water for 15-20 mins & grind to a smooth paste along with 1½ tbspn of Kus Kus, 10-12 nos. Cashewnuts, ½ cup Curds ¼ bunch of Corriander leaves, 8-10 mint leaves, 3-4 green chillies.
For Garnish:-Chopped coriander leaves for garnish – 3 tbspns; lime juice from 1 lime.
Boil eggs, shell them make slits on them & keep aside. Boil Potatoes - peel - cut each into 4 & keep aside. Par boil peas & keep aside. Broil 2 tbspns of Sombu – powder & Keep aside.
Grind Separately - Ginger/garlic/ Green Chillies/Mint leaves/Corriander leaves & keep aside – wash mixie & keep masala water – use when frying if required to prevent burning.
Grind the Coconut/Kus kus/Cashewnuts/Curds/ to a fine paste & keep – wash the mixie after grinding the coconut masala – Keep the water.
Take a vessel pour oil, when hot add the onions, gr.chillies, whole garam masala & curry leaves - fry till onions are golden brown - lower flame add Ginger/garlic/gr.chillies/mint leaves/coriander leaves paste & fry for 2 mins. now add Corriander pwd. Turmeric pwd, Salt & continue to fry on low heat till the oil comes to the surface – add a little masala water if required to prevent the masala from burning – mix - fry till oil come to the surface & the masala has fried nicely, add the finely chopped tomatoes & continue to fry till tomatoes are soft –now add the coconut masala paste, sombu pwd, & the remaining masala water which you washed the mixie + 2 cups of water extra - mix well – cover & bring to a simmer – once it starts simmering & you find the gravy thickening add the par boiled Peas, Potato pcs. & Eggs – gently mix well cover & leave to simmer for a further 2-3 mins on low heat – Remove from heat & garnish with chopped coriander leaves, once the Kurma has cooled down a bit add the lime juice – gently mix & serve.
Pearl Subramanian
For Garnish:-Chopped coriander leaves for garnish – 3 tbspns; lime juice from 1 lime.
Boil eggs, shell them make slits on them & keep aside. Boil Potatoes - peel - cut each into 4 & keep aside. Par boil peas & keep aside. Broil 2 tbspns of Sombu – powder & Keep aside.
Grind Separately - Ginger/garlic/ Green Chillies/Mint leaves/Corriander leaves & keep aside – wash mixie & keep masala water – use when frying if required to prevent burning.
Grind the Coconut/Kus kus/Cashewnuts/Curds/ to a fine paste & keep – wash the mixie after grinding the coconut masala – Keep the water.
Take a vessel pour oil, when hot add the onions, gr.chillies, whole garam masala & curry leaves - fry till onions are golden brown - lower flame add Ginger/garlic/gr.chillies/mint leaves/coriander leaves paste & fry for 2 mins. now add Corriander pwd. Turmeric pwd, Salt & continue to fry on low heat till the oil comes to the surface – add a little masala water if required to prevent the masala from burning – mix - fry till oil come to the surface & the masala has fried nicely, add the finely chopped tomatoes & continue to fry till tomatoes are soft –now add the coconut masala paste, sombu pwd, & the remaining masala water which you washed the mixie + 2 cups of water extra - mix well – cover & bring to a simmer – once it starts simmering & you find the gravy thickening add the par boiled Peas, Potato pcs. & Eggs – gently mix well cover & leave to simmer for a further 2-3 mins on low heat – Remove from heat & garnish with chopped coriander leaves, once the Kurma has cooled down a bit add the lime juice – gently mix & serve.
Pearl Subramanian