Salna kurma For Kuska, biryani and Parotta


Salna kurma For Kuska, biryani and Parotta


Cuisine Style: South india | Cooking Time: 20 minutes | To Serve: 4 | Type : Korma, Kurma, curry | Take with : Kuska, Idli, dosa, Rice, chapatti, parotta

Ingredients

  • Carrot, beans, potato – 1 cup [Cut into small cubes]
  • Fennel seeds – ½ tbsp
  • Curry leaves – 1 spring
  • Green chilli – 1 [slit]
  • Garam masala – ½ tsp
  • Turmeric powder – ¼ tsp
  • Red chilli powder – ¼ tsp
  • Salt to taste
  • Oil – 2 tbsp
  • Butter – 1 tbsp

For Roasting & grinding ingredients

  • Cardamom – 2
  • Cloves -2
  • Cinnamon – ½ stick
  • Star flower – ½
  • Bay leaves – 1
  • Fennel seeds – ½ tbsp
  • Poppy seeds – 1 tbsp
  • Coriander seeds – ½ tbsp
  • Cashew nuts - 5
  • Peanuts[Nilakadalai] - 1 tbsp
  • Coconut -3 tbsp
  • Coriander leaves – 2 springs
  • Tomato – 2 [chopped]
  • Onion – 1 [sliced]
  • Ginger and garlic – 1 tbsp [each, chopped]
  • Oil – 1 tbsp
  • Method:- Heat oil in a pan add Cardamom, Cloves, Fennel seeds, Coriander seeds, Cinnamon, Star flower, Bay leaves, Poppy seeds, Cashew nuts, Peanuts sauté.
  • Then add onion & garlic sauté till light brown. Then add ginger & coconut sauté. Add coriander leaves & tomato sauté till soft.
  • Then cut off heat put it in a blender grind well with ½ cup of water.

Method

  • Parboil vegetables.
  • Heat oil & butter in a pan add fennel seeds then add curry leaves & green chilli sauté.
  • Then add parboiled vegetables, turmeric & red chilli powder sauté.
  • Add ground paste mix well. Add water if required.
  • Add salt & garam masala powder mix well & let it boil.
  • Then cut off heat, serve hot with parotta, kuska and biryani or pulao.

Salna

Salna


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