Rate this Article:
PrintKAIKARI KURUMA
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- The Tempering: Put the oil and ghee in a wok over medium heat. When the oil is hot add the tempering ingredients, over medium heat, till the mustard seeds splutter and the dhal turns golden.
- Add the onions, half of the tomatoes and carrot with the potatoes and stir-fry for few minutes.
- Blend in curry powder and turmeric powder, stir for a minute or two. Add in the green peas and cauliflower, stir-fry for 3-5 minutes.
- Add the spice paste with 2 cups of warm water and mix thoroughly. Adjust seasoning with salt.
- When the mixture comes to a boil, simmer to low flame. Stir in the remaining tomatoes and the coriander leaves. Cover and cook till potatoes are tender and serve hot.
INGREDIENTS
- 90 grams finely sliced carrots
- 125 grams finely chopped onions
- 75 grams shelled green peas
- 120 grams chopped tomatoes
- 60 grams cauliflower florets
- 220 grams cubed potatoes
- ½ teaspoon turmeric powder
- 1 teaspoon curry powder
- Salt, to taste
- 30 grams chopped fresh coriander leaves
Tempering
- 1 tablespoon ghee
- 1 tablespoon Cooking oil
- 1 teaspoon cumin seeds
- ½ teaspoon fennel seeds
- 1 bay leaf
- 4 cinnamon sticks
- Few curry leaves
Spice Paste
- 50 grams ground fresh coconut
- 1 tablespoon roasted chana
- 1 tablespoon white poppy seeds
- 4-6 green chilies
- 10-12 almonds
- 1 teaspoon cumin seeds
- ½ teaspoon fennel seeds
- 2-3 slices of fresh ginger
2 comments for “Kaikari Kuruma”
What's new @ lekhafoods.com
©Copyright 2012, lekhafoods, All Rights Reserved