Idiappam kurma

Total Time:
45-60 minutes
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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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.