Thenu’s Kitchen

This Kurma goes well with Idli or Dosai. Some may like it with rice too.

• Boil 4 potatoes (I prefer pressure cooker)
• Peel and mash them into big pieces.
• Fine grind the following: 6 1-inch coconut pieces (or just add 2 tbsp of coconut paste), 2 cloves, 1 half inch cinnamon, 2 garlic pods, little ginger, 0.5tsp poppy seeds, 0.5 tsp fennel seeds
• Heat 1tbsp of oil in a pan
• Season the oil with a pinch of hing, 2 cloves, 2 cinnamon sticks, 0.5tsp cumin seeds, 0.5tsp fennel seeds, few curry leaves, 1 slit green chilly
• Add 1 large chopped onion and fry until slightly brown
• Add salt per taste and a pinch of turmeric powder
• Add 1 large finely chopped tomato and fry until oil leaves by sides
• Add 1tsp of red chilly powder and stir for few seconds
• Add the mashed potatoes
• Add the ground paste and fry for a min
• Add 2 cups of water & cook for 10 mins or until raw smell wades off
• Garnish with cilantro
• Serve hot with Idli or Dosai or Rice