Idiappam kurma

Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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Ingredients

  • 3 - big onions
  • Salt to taste
  • 4 - tomatoes
  • 1.5 tsp - coriander powder
  • 2 - carrots
  • 2 - potatoes
  • 100g - cabbage
  • 1.5 tbsp - oil
  • 1 tsp - cumin seeds
  • 1.5 tsp - chilli powder
  • 1 cup - fresh curd
  • 1/2 cup - milk
  • 1 - green chilli
  • 1.5 tsp - garam masala powder
  • 1/2 tsp - turmeric powder
  • A few coriander leaves
  • 1/2 cup - water
  • For grinding:
  • 3 tbsp - grated coconut
  • 10 - cashew nuts
  • 2 tsp - poppy seeds

How to Make Idiappam kurma

  • Peel the carrot and potato. Chop into small pieces and set aside.
  • Finely chop the cabbage.
  • Soak the poppy seeds in hot water for 10 mins.
  • Grind the grated coconut, cashew nuts and poppy seeds to a fine paste.
  • Chop the green chillies vertically.
  • Finely chop onions and tomatoes. Set aside.
  • Place potato, carrot and cabbage in a bowl that fits in the pressure cooker.
  • Add 1 cup water to the pressure cooker and place the bowl of vegetable.
  • Steam cook for 15 mins.
  • Meanwhile, heat oil in a pan and add cumin seeds.
  • When cumin splutters, add chopped onion, tomato and fry till they are thoroughly cooked.
  • To this, add the ground paste along with garam masala, salt, steamed vegetables, red chilli powder and turmeric powder. Stir fry for a few minutes.
  • Add 1/2 cup water and bring to a boil.
  • Add curd and cook for a minute.
  • Remove from flame.
  • Add milk and mix well.
  • Garnish with coriander leaves and serve hot with chapattis or idiyappam.

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