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