Wednesday, January 4, 2012

Carrot Kurma

After a month long baking, here I am with a totally Indian, non-baking dish. In my opinion, carrots are underrated in Indian cooking. Carrots are used of course, but not as a star ingredient. When I was flipping through the folder that is full of photocopies of recipes (I do not know the source of this book), this carrot kurma recipe caught my attention. It was perfect since I wanted to use up quite a few carrots without making halwa or salad out of it. It is largely adapted and not the same and goes perfectly with rotis or rice.

One year back - Cranberry Thokku
Two years back - Thengol
Ingredients:
Carrots - 8 - 10 medium ones peeled and diced
Red Onions - 3 medium chopped into chunks
Tomatoes - 2 medium chopped into chunks
Oil - 2 TBSP
Cinnamon - 1" stick
Cardamom - 2 kept whole
Salt - to taste
Cilantro - chopped 4 TBSP for garnish


To grind into a paste:
Coconut - 1/2 cup grated
Green chillies - 6 or per taste
Ginger - 1/2" piece peeled
Garlic - 2 cloves
Cashews - 10 - 12
Poppy seeds - 1 TBSP


Method:
In a saucepan, cover carrot piece with enough water and cook with a pinch of salt until tender. Set aside. Grind all the ingredients mentioned in 'To grind into a paste' with very less water. Set aside. In another saucepan, heat oil. When hot, add cinnamon and cloves. When they are toasted, add onions. Sprinkle some salt and let it cook. When onions are almost cooked, add the ground paste to it and mix well. Add some of the water that was used to cook carrots to loosen up the mixture. When it comes to a boil, add tomatoes, carrots reserving the liquid. Add the reserved liquid if needed to get the correct consistency. Adjust the salt if needed and garnish with cilantro. Serve with roti or rice.

Notes:
It is better to use less water to cook the carrots so that you do not waste any of the cooked water which has nutrients too.

Enjoy.
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14 comments:

  1. Great one,..I have a questions...is this dish ate on its own...or with something else

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  2. Sayali,
    It is eaten either with roti/whole wheat tortilla or with plain rice. It would be great with pita bread too.

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  3. The curry looks very yummy and goes nice with roti.

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  4. Delicious and yummy looking carrot kurma. Wonderfully prepared.

    Deepa
    Hamaree Rasoi

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  5. Its very nice. i make carrot sambhaar but never tried carrot kurma. must do this once. thnx :)

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  6. wow...the curry looks so mouthwatering...

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  7. Definitely a delicious kurma to have with some rotis..

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  8. Kuruma looks nice. Happy New Year

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  9. Beautifully prepared..looks delicious

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  10. A sound of non-bake makes it taste so much different:) Lovely korma Champa.

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  11. Nice delicious Kurma!! perfect with rotis !!

    Ongoing event CC-Chocolate Fest

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  12. As you said I never make anything with carrot as the main ingredient except porial...This recipe is a nice idea, will try it out

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  13. Just mouthwatering...looks so easy to prepare & delicious!

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