Restaurant Style White Kuruma
Posted on: 14/Feb/2019 4:01:37 PM
Restaurant Style White Kuruma recipe is here! The dish is often served in restaurants for Parotta or Chapathi. And we wonder how the white color is achieved. That is not a magic hotels-only can do! You can easily prepare the same Kuruma right at home. For this recipe, the two main ingredients are mint leaves and milk without which the real flavor of white kuruma cannot be achieved. So, here we go the recipe is here for you:
Required ingredients
- Onions 1 (thinly sliced)
- Green chillies 5-6 (slit)
- Ginger garlic paste 2tbsp
- Carrots 2 No (chopped)
- Beans 12-15 No. (chopped)
- Cauliflower 10 florets
- Potato 2 No. (cut to cubes)
- Green peas ½ cup
- Milk Ύ cup
- Curd 2tbsp
- Mint leaves 15-20 leaves
- Coriander leaves a handful (finely chopped)
- Salt to taste
Ingredients for tempering
- Oil 2 tbsp
- Cloves 3-4 No.
- Cinnamon 2-3 sticks
- Cardamom 3 No.
- Bay leaves 2 No.
- Fennel seeds 1 tsp
- Ingredients for grinding
- Poppy seeds 2tsp
- Milk Ό cup
- Cashew nuts 6 No.
- Roasted gram 1tsp
- Coconut ½ cup (grated)
- Green chillies 2 Nos.
Cooking Method
- As the first step, take the poppy seeds and soak it in quarter cup of milk and let it sit for 10 minutes
- In a mixer jar, add all the ingredients mentioned for grinding along with the soaked poppy seeds together with milk that you used for soaking
- Make a fine paste out of these ingredients and keep it aside
- Take a pressure cooker and add oil.
- Once oil gets hot, add all the ingredients mentioned for tempering
- Once the ingredients sputter, add finely sliced onions and saute well
- Then follow by adding green chillies and ginger garlic paste. Fry until all the raw smell goes off
- At this stage, add the chopped vegetables and fry with the onions for about 1-2 minutes.
- To this, add a cup of water and close the cooker and cook it for about a whistle
- Once pressure gets subsided, take off the lid and add the ground paste that you had prepared in the beginning. Now mix all the ingredients together.
- Finally add Ύ cup of milk and finely chopped mint leaves and coriander leaves and allow the mixture to get boiled for about 3 minutes (not for too long)
- At the end, add 2 spoons of curd and mix well.
- Here is your creamy, flavorful vegetable white kuruma
Note that the recipe can also be made in a pan, but it would take longer cooking time.
Go on and enjoy this kuruma with chapathi or parota or even Dhosa or Idli or Idiyappam!
