Carrot and Peas Kurma

Kurma is an easy and flavorful South Indian side. Goes well as a side with dishes like appam, idiyappam, set dosa, etc.

Ingredients

Onion - 1/2 large (Thin sliced)
Tomato - 1 medium (Finely chopped)
Salt - 1 tsp (Adjust as per taste)
Carrot - 2 large (Peeled and diced)
Green peas - 1/2 Cup

To grind

Coconut - 1/3 Cup
Pottu Kadalai | Roasted Gram - 2 Tbsp
Fennel seeds - 1 tsp
Cashews - 5
Green chilli - 3
Garlic - 5 cloves
Ginger - 1/2 inch piece

Coriander leaves - For garnishing

To Temper

Oil - 2 Tbsp
Bay leaf - 1
Cinnamon stick - 1/2
Cloves - 4
Cardamom - 2
Fennel seeds - 1/2 tsp

Instructions

Heat the pressure cooker with oil, add all the ingredients listed under "To temper" in the given order. Once the fennel seeds turns golden brown, add the onion and saute until they are translucent.

Now add the tomato, salt and saute until the tomato turns fully mushy. Now, add the carrot, peas and saute for 30 sec. Add 2 cups of water and mix. Turn the flame to low-medium and let it cook for 2 whistles and then turn off.

Meanwhile, add the ingredients listed under "To grind" to a blender/mixie and grind into a fine paste by adding sufficient water. Keep it aside.

Once the cooker cools down , open the lid and  add the ground paste and mix thoroughly. Continue to cook until the paste is cooked thoroughly. Turn off the flame. Add the coriander leaves and mix well.

Enjoy as a side along with any Indian flatbread.

Notes

- Immediately after adding ground paste the kurma start to thicken. Do adjust the water quantity to your desired consistency after adding the ground paste.

- You can add mint which will give an extra flavor to the kurma. In case of adding, add about 10 leaves along with the carrot and peas.

- Do adjust the spiciness (Green chilli) as per your taste preference.