There are so many different versions of vegetable kurma but this recipe is one of my favorites. I tasted this white colored creamy kurma with fluffy soft parotas in a tiny thattu kadai in Karaikudi several years ago. It was so delicious that I nagged the chef to share his recipe. So here is my take on a delicious bowl of creamy goodness.
Ingredients: (4 servings)
Pumpkin (the white kind not the yellow one) – 3 cups (peeled and diced)
Green peas (I used frozen peas because I’m lazy :)) – 1 cup
Garlic – 3 pods
Ginger – 1 inch cube
Green chilli – 3
Poppy seeds – ½ tbsp.
Fennel seeds – ½ tbsp.
Grated coconut – ¼ cup
Roasted dalia (pottu kadalai) – 2 tbsp
(Add all the ingredients mentioned in the “to grind” section into a smooth paste)
Cumin seeds – 1 tbsp
Salt to taste
- Heat oil in a heavy bottom pot and add cumin seeds and onion and saute for about 5 minutes till onion turns translucent.
- Add the smooth masala paste (see ingredients list) and cook for about 3-4 minutes till the raw flavor of the spices disappear.
- Now add diced pumpkin, peas and 4 cups of water. Let the pumpkin cook in the creamy gravy for about 10- 15 minutes. Add salt to taste. Garnish with coriander leaves/cilantro.