One of the South Indian favorite dish is Parota and Kuruma..Parota and Kuruma is the deadly combination which can never be beaten by any other means. In Chennai restaurants(from Saravana Bhavan to road side hotels), this will be the most demanding and consuming dish for dinner. Coconut milk mixed with oil and spices gives this great flavor and aroma...We have this as a 'must' order whenever we go out during weekends in Chennai...As I keep writing, it reminds me the fresh and everlasting memories of our weekend fun in Chennai...What else can be best other than spending the evening time in beach by watching the sun set in the sea which is mind relaxing and ending the weekend memory with our favorite dish, of course parota with kurma in a beach side restaurant.
Nutrients
Ingredients
- Onion - 1
- Tomato - 1
- Vegetables
- Beans - 1/4 cup
- carrot - 1/2
- cauliflower - 1/4 cup
- peas - 1/4 cup
- green chillies - 3-4
- Red bell pepper - 1/4
- red chilli powder- 1/2 tbsp
- Turmeric powder - 1/4 tbsp
- Coriander powder - 1 tbsp
- Garam masala powder - 1/2 tbsp
- Coconut milk - 1/4 cup
- Poppy seeds - 1 tbsp
- Fennel seeds - 1 tbsp
- Ginger - 1/2 ""
- Garlic - 3-4 pods
- Coconut - 2 tbsp(grated)
- Oil - 4 tbsp
- Seasoning items
- Mustard seeds - 1/4 tsp
- Cumin seeds - 1/4 tsp
- Coriander leaves - to garnish
- Grind poppy seeds, Fennel seeds, Coconut, Green chillies, Ginger and garlic in a mixer
- Microwave the vegetables for 3 mts with water sprinkled on top for faster cooking
- Heat oil in a pan and add seasoning items
- Add green chillies and bell peppers and fry till the raw color changes
- Add onions and salt to help onions for producing the glaze finish.
- Add turmeric powder, chilli powder, garam masala powder and coriander powder to the boiling mixture and mix it well
- Soon after, add the microwaved vegetables, coconut milk and water
- Add the grinded mixture and boil 5-10 mts for the mixture to blend
- Garnish with coriander leaves
1 comment:
Sounds wonderful!
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