Topic started by Hemant (@ 63.109.250.139) on Sun Nov 26 00:01:58 .
All times in EST +10:30 for IST.

I have been enjoying Kurma in South India for over forty years .It has always amazed me that the Taste of Kurma differes from place to place.Generally the result is very tastey but different.
Can I request the forumers to post their version of Kurma and help me with my passion of eating Vegetable Kurma ?

Responses:

• From: kiru (@ surf0004.sybase.com) on: Thu Nov 30 10:38:31 EST 2000
  
  Grind onions/garlic/ginger in a blender.
  Grind soaked almonds or cashews or walnuts separately in blender (this gives consistency to the chAlna, even if there is no meat in it).
  Fry green chillies (cut length wise), cloves/cinnamon, bay leaves in oil. Add all the ground paste to it and boil. You can add vegetables (potatoes/cauliflower/carrots) or mutton to the mixture. Add some nutmeg powder to the boiling chAlna. Throw in some mint leaves after you take it off the stove.
  Fire roasting the onions before grinding it is strongly suggested. Instead of the nuts one can use coconut. The recipe then becomes very 'south Indian'.
  
  
• From: HEMANT (@ 202.144.107.4) on: Thu Nov 30 11:35:06 EST 2000
  
  Thanks Kiru,for the recipe.I would surely try this out this week end.
  The recipe is slightly different than what I have been using till now.
  I am sure the taste will differ.THANKS AGAIN.
  
  
• From: Vijay Tharma (@ pppa21-resalepontiac3-1r7022.saturn.bbn.com) on: Sat Dec 2 11:23:05 EST 2000
  
  Hem, thre is an old thread on this subject, check it out ;-)
  http://www.forumhub.com/southfood/5253.12.08.29.html
  
  ANyway here is another version, which I call 'vege-meat kurma'. Its good for vegetarians, and also for those meat-lovers who are veges on Friday only, this way you wont miss your meaty taste ;-))
  
  Cauliflower (as much wanted) 1 carrot
  1 brinjal 2 potatoes
  4 tomatoes
  Clean and cut all the above
  3 tablespoon kurma powder if you have or use coriander powder (which I do)
  1 teaspoon turmeric powder
  2 big onion
  5 red or gree chilies
  
  10 small onions 10 garlic cloves
  1.25inch ginger
  peel and pound the, I know some of us are lazy, and would like to use blender (which sometimes I do) , make sure not to fullblend it. 'pattum padamai araiyenggallai'
  
  10 almons (soak and remove the skin)
  2 inch cinnamon 2 cloves (kirambu)
  2 cardamoms
  2 cups of coconut flakes (roast and grind it)
  5 table spoon milk powder (in US could use homogenized milk)
  2 tablespoon ghee
  Definately with a little bit of salt and curry leaves, and half tablespoon chili powder ;-)
  Meat: 1/2 packet soymal (sometimes refered as soya-mealmaker or soya wadi)
  Soak the soy-wadi for 20 minutes in hot water.
  
  Put the grinded coconut, milk powder, kurma, chili& turmeric powder, grinder almond in a bowl and mix em (no lumbs) with a glass of water and salt.
  
  Heat the ghee in a frying pan, put the cloves, cardamon, cinnamon, and onion - fry it.
  Now add all hte veges, except tomatoes and cauliflower. Also add in grinded ginger and garlic. Let it cook for a while, say 5 minutes, now pour inthe kurma mixture onto the vegetables.
  
  AT this time you could add the soymal too, it would have been soft by now, like mutton. ;-))
  
  Extra:
  For better taste, after soaking soymal, squeeze the water out. Mix it with some curry powder, salt and stir-fry (peruthunggalle) it, like how you would do for mutton 'varuval', but not deep-fry!
  
  Once you have added the soymal, let it cook as usual, lastly add the tomato, red chilli, and cauliflower.
  
  Ensoy!!!!
  
  
• From: Hemant (@ 202.144.107.4) on: Sun Dec 3 10:43:07 EST 2000
  
  Thanks Vijay you have been very kind with the detailed RECIPE.
  I would try this out coming weekend.
  
  KIRU, I tried your recipe and the result was very good and different from my usual KURMA.Thanks !!!!
  
  
• From: kiru (@ surf0004.sybase.com) on: Mon Dec 4 11:14:58 EST 2000
  
  Hemant,
  Good to know that you liked it. The recipe I gave you is more like that of what Chennai muslims cook (the Moharram celebrating sect, not sure of the name ?).
  BTW, I suggest soy protein (like what Vijay mentions). even for vegetarians. Soy protein is almost 50% protein by weight. Many vegetarians, I think, are eating too less protein and this should help.
  
  
• From: Idiappam (@ cache139.156ce.maxonline.com.sg) on: Fri Aug 22 17:12:34
  
  A tortise putting his head out to smell the air! Out comes the legs, one by one! Now he is ready to trample of anything on his path!
  
  
• From: kanna (@ 213.78.71.143) on: Thu Aug 28 12:25:31 EDT 2003
  
  VEGETABLE KORMA
  Ingredients:
  100g paneer
  400g boiled carrots, beans, potatoes & peas
  100g oil
  10g coriander leaves
  100g cream
  5g garam masala
  10g ginger-garlic
  200g milk
  2 onions
  5g chili powder
  Salt to taste
  3 tomatoes
  3g turmeric
  Method:
  1. Heat oil in a wide pan, fry the paneer pieces and keep aside. Fry the onions and ginger-garlic paste until golden color.
  2. Now add turmeric, chopped tomatoes, chili powder, cilantro, garam masala, salt and fry for 5 minutes.
  3. Then add chopped potatoes, carrots, beans, peas, fried paneer pieces, milk, cream and cook for 5-6 minutes or until done.
  4. Serve hot with naans or plain rice.
  
  
• From: kanna (@ 213.78.71.143) on: Thu Aug 28 12:25:47 EDT 2003
  
  VEGETABLE KORMA
  Ingredients:
  100g paneer
  400g boiled carrots, beans, potatoes & peas
  100g oil
  10g coriander leaves
  100g cream
  5g garam masala
  10g ginger-garlic
  200g milk
  2 onions
  5g chili powder
  Salt to taste
  3 tomatoes
  3g turmeric
  Method:
  1. Heat oil in a wide pan, fry the paneer pieces and keep aside. Fry the onions and ginger-garlic paste until golden color.
  2. Now add turmeric, chopped tomatoes, chili powder, cilantro, garam masala, salt and fry for 5 minutes.
  3. Then add chopped potatoes, carrots, beans, peas, fried paneer pieces, milk, cream and cook for 5-6 minutes or until done.
  4. Serve hot with naans or plain rice.
  
  

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