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An excellent kurma for rice and chappathis
Published On: 03 Jul 2006
tamil: Mangal Mullangi/Carrot
telugu: Gajjara Gadda / Carrot
kannada: Gajjari/Gajjara Gadde
Bengali: Gujar / Gajor
Konkani: Carrot / Kaacreta
for more details, click the name of the ingredient
English: Green Chillies
tamil: Pachchii Milagai
telugu: Patchimirapa / Pachchi Mirapakayalu
kannada: Hasi Menasinakai
hindi: Hara Mircha / Hari Mirch
Bengali: Kancha Lanka / Maricha
Konkani: Jeevisaang / Tanrni Mirsang / Tanrni Miriyasang
Marathi: Pachchai Milagai
Oriya: Lila Marcha
telugu: Tametokai / Ramamulaga (Pandu/Kaya)
kannada: Tomaato Hannu
Oriya: Bilati Baigana
telugu: Allam / Allamu / Sonthi
kannada: Shunti / Alla / Ashi Shunti / Ardraka
hindi: Adrak / Adu / Soonth
Gujarati: Aadu / Soonth
Urudu: Adrak / Adhrak
English: Fennel seeds
tamil: Perunjeeragam / Shombei / Sathakuppai;
malayalam: Perumjeerakam / Suthakuppa
telugu: Peddajeelakarra Or Sopu
kannada: Sompu / Badi-Sopu / Dodda Jeerige / Dodda Sompu
hindi: Saunf / Sonp
Bengali: Panmohuri / Mauri / Methe
Gujarati: Variari / Warjari
Marathi: Saunf / Badishep
Punjabi: Badi Saunf / Shathapushpaa
tamil: Mundhiri Paruppu / Andiparippu
malayalam: Andiparippu / Kashuvandiparippu / Parangi Andi
kannada: Godambi / Geru Beeja
Bengali: Hijli Badam
Konkani: Cajjubi / Caaju / Moyi / Kazu
Oriya: Kaju / Lanka Ambumanji / Kajubadam
English: Turmeric Powder
kannada: Arashina / Harasina Pudi
hindi: Haldi / Hardhar
Gujarati: Hardhar / Haldi
Marathi: Halad / Halede
Oriya: Haladi Gunda
Punjabi: Haldar / Haldi
Bengali: Laban / Noone
Grind together grated coconut, fennel seeds, 1/2 cup of shredded onion, ginger, garlic, green chillies, cashews and 1/2 cup of diced tomatoes into a fine paste.
Cut onion into long fine strips and half tomato.
Heat 2 tbsp of oil in a pan or a kadai.
Add bay leaf followed by cumin seeds, a little fennel seeds, turmeric powder and garam masala.
Add onion and fry, till brown.
Add the peas and carrot and saute for some more time.
Add the remaining tomatoes and saute again.
When they turn soft, add the ground paste and salt and allow it to boil.
:- It takes around 20 mins for the raw smell to go and get the aroma.
When the oil starts to separate from the sides of the pan, remove from the flame.
Garnish with coriander leaves.
:- Serve with rice and chappathis.
:- Infact you can add cauliflower, boiled potato pieces etc after the tomatoes. In case you want it liquid you can avoid the vegetables.
Used potatoes instead of peas and came out good. Thanks.
It tastes good...Nice Recipe
Great recipe, really good
ok recipe .... Would be better if substituted with any other veg. other than carrot... It seemed quite dull when made.. But it was an average recipe ...
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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