Kuruma is a gravy that goes well with rice or flat bread. It is usually made with coconut, but here onion and yogurt form the base. Potatoes and peas are a classic combo and you can add your choice of vegetables to the gravy. The spice level is pretty mild in this dish and we had it with pulao. Kuruma on the menu was reserved for special days when we were growing up . Off to the recipe.
Spicy, tangy curry with potatoes and peas.
- potatoes - 3 medium
- oil - 1 tbsp + 1 tsp
- onion - 2 cups - diced
- yogurt - 1 cup
Homemade yogurt can be made following this link
- cardamom - 1
- cloves - 2
- cinnamon - small piece
- ginger-garlic paste - 2 tsp
- chilly powder - 1 1/4 tsp (adjust to taste)
- coriander powder - 3 tsp
- turmeric - a pinch
- salt - to taste
- tomatoes - 1/4 cup - puree (I used 2 roma tomatoes)
- peas - 1 cup (I used frozen peas)
Boil potatoes. Cut into big chunks and keep aside.
Heat oil and saute onions. Allow to cool. Blend well. Mix with yogurt.
Add the onion mixture to the same vessel and add the rest of the ingredients along with cubed potatoes. Simmer for about 10 minutes and serve with roti or rice.
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1. Boil potatoes and cube. Keep aside. Heat oil and saute onion. Allow to cool.2. Blend the onions well.3. Add yogurt to the blended onions and mix well.4. Add the onion mixture to the same vessel and add cardamom, cloves, cinnamon and ginger garlic paste.5. Add chilly powder, coriander powder, turmeric, salt and tomato puree.6. Add cooked potatoes and peas.7. Mix well. Simmer for about 10 minutes until the raw smell of the spices are gone.8. Turn off the stove and serve with roti or rice.
Tasty kuruma ready.