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.