Green Kurma #2

 

Ingredients:

Onion - 2

Green chilly - 3

Ginger - small piece

Garlic - 5

Coconut - 1/4 cup (grated)

Groundnuts - 50 g

Coriander powder - 1 tbsp

Kashmiri chilly powder - 1/2 tsp

Fennel seeds - 2 tsp

Cumin seeds - 2 tsp

Black pepper corns - 2 tsp

Cinnamon stick - small piece

Cloves - 3

Coriander Leaves - handful

Curry Leaf - a handful

Salt, Water, Oil - As reqd

Method:

• Chop one onion roughly and other onion into thin slices.
• Set this aside.
• Heat a tbsp of oil and add garam spices.
• Add in fennel seeds, cumin seeds, pepper corns.
• Add in green chilly, ginger and garlic and saute.
• Add in roughly chopped onion and mix well.
• Saute for a while and then add in curry leaves and coriander leaves.
• Saute this for 2 more mins.
• Add in grated coconut and groundnut(without skin) and saute.
• Once done, transfer to plate and let it cool.
• Add little water and blend it to fine paste.
• Heat oil in pan and add in a sprig of curry leaves.
• Add in thin sliced onion and saute.
• Add in blended puree and a cup of water.
• Cover and cook in low flame for 7-8 mins.
• Oil will ooze out.
• Now in other pan add in oil and then chilly powder.
• Just keep it on flame for few seconds.
• Add this to gravy.
• Garnish with coriander leaves and serve hot.
• Goes  good with idly/dosa/chapathi.