Category Archives: Coconut Based

Turnip Kurma | Noolkol Kurma | Turnip Curry

Noolkol Kurma

I love this Turnip Curry for so many reasons. It tastes very good easy to make, goes well with rice as well as Rotis. I never knew with Turnip you could make a tasty curry. I always make subsiz but this time, I wanted to try Turnip Curry. Voila, it came out very well. I guess the same curry would go well when made with cauliflower too but I have not tried yet. Will let you know soon how it comes. Meantime, try out this yummy Turnip Curry and enjoy with Rotis or Rice.

Noolkol Kurma

 

Preparation Time. 20 minutes
Cooking Time. 30 minutes
Recipe Reference. http://www.ezcookbook.net
Recipe Cuisine. Indian
Serves. 3

Noolkol Kurma

Ingredients

Roughly chopped turnip (noolkol) – 3
Channa dal (kadalai paruppu) – 2 tablespoons
Onion shallots (chinna vengayam) – 5 numbers
Red chilli powder (milaga thool) – 1 and 1/2 teaspoon
Coriander powder (kothamalli thool) – 2 teaspoons
Turmeric powder (manjal thool) – 1/4 teaspoon
Curry leaves (karuvepillai) – 1 sprig
Salt – as desired
Oil – 1 tbsp

To fry and grind

Cumin seeds (jeera) -1 teaspoon
Chopped ginger (enji) -1 tablespoon
Chopped garlic -1 tablespoon
Fennel seeds (sombu) – 1 teaspoon
Poppy seeds (kasa kasa) – 2 teaspoons
Grated coconut – 2 tablespoons

To season

Ghee – 1 and 1/2 teaspoon
Crushed garlic – 1 tablespoon
Cinnamon stick- 1/2″
Fennel seeds (sombu) – 1/2 teaspoon

Note. The ingredients shown will vary with the original quantity.

Preparation

1. Wash and soak the channa dal in warm water for 20 minutes. In a pan heat a teaspoon of oil, add cumin seeds (seeragam), ginger (enji), garlic (poondu), fennel seeds (sombu), poppy seeds (kasa kasa) and grated coconut in an order.

Noolkol Kurma

2. Saute the ingredients for few minutes. Let the ginger-garlic-coconut masala cool down. Once it cools down, grind it coarsely in a mixie/mixer.

Noolkol Kurma

3. In a pressure cooker, heat 2 teaspoons of oil and then add turnip (noolkol), soaked channa dal (kadalai paruppu), and ground ginger-garlic-coconut masala. Saute for two minutes. Then add turmeric powder, red chilli powder, coriander powder and salt. Saute for two more minutes.

Noolkol Kurma

4. Once you have cooked for 2 minutes, add 2 to 3 cups of water to the cooker.

Noolkol Kurma

5. Close the cooker, put vent, and cook for 2 whistles. Then switch off the flame.

Noolkol Kurma

6. In a small pan, heat a teaspoon of ghee or oil, add minced or crushed garlic, cinnamon (patta), fennel seeds (sombu) and curry leaves. Finally, add the seasoning to the Turnip Curry.

Noolkol Kurma

Now, Turnip Curry is ready!

Serve. Chappathi and Rice.

Noolkol Kurma

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Vegetable Kurma/Vegetable Korma

 

Ingredients

Boiled vegetables – 1.5 cups (Combination of peas, capsicum, cauliflower, boiled potato, carrot, and beans). I used carrot, capsicum, brussel sprouts, and potato.
Chopped onion – 1 no.
Chopped tomato – 1 no.
Green chillies – 2 (If you want it to be spicy, add more)
Ginger garlic paste – 1 teaspoon
Turmeric powder – 1/2 teaspoon
Coriander powder (Daniya thool) – 2 teaspoons
Chilli powder (Milaga thool) – 1 teaspoon
Cumin powder (Jeera powder) – 1 teaspoon
Garam masala powder – 1/2 teaspoon (optional)
Lemon juice – 1/2 teaspoon
Ghee – 2 teaspoons
Oil – 2 tablespoons

To Grind
Coconut – 1/4 cup
Poppy seeds (Kasa Kasa) – 1 teaspoon
Cashew nuts – 7 to 9 nos.

Preparation

1. Grind the coconut, cashew nuts, and poppy seeds with little water (1/2 cup of water) to a fine paste.

 

2. Heat oil and ghee in a non-stick pan. Fry onions till transparent. Then add ginger garlic paste and green chillies. Fry till the raw smell of the paste goes off.

 

3. Add the boiled vegetables and fry for 2 minutes. Then, add tomatoes, turmeric powder, chilli powder, coriander powder, and cumin powder. Fry for 3-4 minutes.

Notes.

  • You can add any vegetables you want. Sometimes, I would add soya chunk and broccoli.
  • If you are adding raw vegetables, then add 1.5 cups of water and cook covered. Cook the vegetables for 8 to 10 minutes or till they are 3/4th cooked. Then add the masala powders.

 

4.  Add 2 cups of water and boil well. Now, sim the fire and add the ground cashew-poppy seeds-coconut paste. Fry for 2 to 3 minutes.

 

5. Add garam masala powder (optional) and cook for 2 more minutes. Finally, add 1/2 teaspoon of lemon juice and garnish with coriander leaves.

Now, Vegetable Kurma is ready!

Notes.

  • Kurma will thicken with time. If you refrigerate it, the vegetables will absorb the kurma.
  • You can add 2-3 tablespoons of cream to the kurma. It would give a richer taste.
  • You can add curry leaves while frying ginger garlic paste.
  • You can add 2 tablespoons of curd at the end while at the time you switch off the stove. It will give a slight tanginess to the kurma.
  • You can omit garam masala powder and add 1 cinnamon, 1 clove and 1 cardamom.

Serve. 

White rice, Dosas & Idlis, Pulao,Biriyani & Friedrice, Chappathi.