Am here today with this yummilicious kurma which took back to my childhood. I grew up in Trichy and in Srirangam, parota with chalna is very famous street food. My brothe used to buy parota with chalna and he is the one who taught me how to eat this combo together. That is, break parota in pieces and pour the chalna on the top and wowwww...what a heavenly taste it is 😋😋😋 After we moved Houston I never get a chance to eat this chalna till last week! We all ladies gathered at one of our friends place and she made this kurma for dinner. Woohoo...What a kurma Viji.....We all loved it and I had with rotis and drunk like soup 😁....I coud tell that it was a best kurma and it took me to my Trichy days....So sweet of you to share the delicious recipe Viji. This flavorful Kurma / Chalna goes well with Parota, Rotis, Briyani and Pulao. As I mentioned it can be treated as soup too 😎
INGREDIENTS:
Potato - 5 to 6
Onion - 1 finely chopped
Curry Masala - 1 tsp
Turmeric powder- 1/4 tsp
Salt - to taste
TO GRIND
Grated coconut - 1 Cup
Coriander leaves - 1/2 cup chopped
Green chillies - 4 to 5 or as needed
Fennel seeds - 2 tsp
Cashew nuts - 8 to 10
TO TEMPER
Oil - 2 tsp
Bay leaf - 2
Star anise - 1 tsp
Cloves - 2 to 3
Cinnamon stick - 1
Mint leaves - few
HOW TO MAKE:
Pressure cook potatoes with enough water and allow 2 whistles. Allow to cooled down and peel the skin. For masala take "To Grind" ingredients and make a fine paste by adding little water.
Heat oil in a deep vessel (I used cooker) saute "To Temper" ingredients till nice aroma comes. Add chopped onion along with little and saute till it translucent. Adding little salt make onion to cook fast. Once it transparent add chopped tomatoes. Mix them well.
Add turmeric powder and garam masala and cook until the tomatoes soft. Once it is done add ground coconut paste along with a cup of water or two or depends on needed consistency.
Allow to boil well and at this stage add cooked potatoes and again boil for 5 mins. Check salt and add if needed.
Cook for 5 mins in a medium flame.
Serve hot with parota, pulao.
TIPS:
Instead garam masala add Aachi Egg Curry masala (If you like)
Consistency should be neither thick nor thin and or add depends on your choice.
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