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3 - big
Salt to taste
1.5 tsp - coriander powder
1.5 tbsp - oil
1 tsp -
1.5 tsp - chilli powder
1 cup - fresh
1/2 cup -
1.5 tsp -
1/2 tsp -
1/2 cup - water
3 tbsp - grated
2 tsp -
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.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.