Simple idli kurma | Cashew nut kurma for idli & parotta


Yellow pumpkin sambar By


Cuisine Style: Tamil Nadu, South India | Cooking Time: 10 minutes | To Serve: 4 | Take with: Idli, Dosa, Rice, Chapathi | Type :Kurma, Gravy,curry

Ingredients

  • Onion -1 [sliced]
  • Green chilli – 1 [slit]
  • Ginger – 1 tbsp [finely chopped & mashed]
  • Garlic – 2 cloves [mashed]
  • Curry leaves – 1 spring
  • Curd – 1 tbsp [fully whisked]
  • Cinnamon stick – ½
  • Stone flower - 1
  • Cardamom – 2
  • Cloves - 3
  • Bay leaves - 1
  • Turmeric powder – ¼ tsp
  • Sugar a pinch
  • Salt to taste
  • Oil – 2 tbsp
  • Water as needed

For grinding ingredients

  • Coconut – 2 tbsp [chopped]
  • Cashew nut - 7
  • Roasted gram – 2 tbsp
  • Water – ¼ cup
  • Put above ingredients in mixer jar, coarsely grind then add water & grind well.

Method

  • Heat oil in a pan then add Cinnamon stick, Cardamom, Cloves, Bay leaves & stone flower sauté gently.
  • Add onion, ginger & garlic sauté till soft. Then add green chilli & curry leaves.
  • Add ground paste then add water, turmeric powder & salt mix well & let it boil.
  • When boiling add sugar & curd mix well & cut off heat. Serve hot with idli or parotta.

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