This is one of favorite sidedish for idlies and dosas. It is my Mom’s recipe. I totally forgot about this kurma after marriage and one day while thinking about sidedish for idli, this kurma came in mind and I didn’t know how I missed asking for the recipe, because this is one of my childhood favorites . We call it Current Illatha Kuzhambu ( Curry made without eletricity) - Funny isn’t ? . But, we have no clue why this kurma got that name. It is a watery kurma – thanni kurma kind and tastes absolutely divine with idlies and dosas. That too BLISS, when had with thin but not crispy dosas and idlies soaked in this kurma - My tongue is quite long when it comes to food .
1 Large Onion, cut into thin slices
1 large tomato , finely chopped
few curry leaves
3 to 4 green chillies, cut lengthwise
1/8 tsp. ground turmeric
2 bay leaves
1/2 tsp. black mustard
To grind (into a fine paste)
1 small piece of cinammon
1 tsp. saunf (sombu)
1/2 portion of a small size onion
3 tbsp. grated coconut (fresh/ frozen)
2 garlic pods, peeled
1 inch ginger
1.Grind the ingredients asked to grind with some water into a fine paste and reserve for later.In a pan, heat oil and once it is hot add the bay leaves and black mustard. when the mustard starts to splutter, add the onion, curry leaves and green chillies. Sauté until the onion turns translucent.
2. Bring in the tomato pieces and sauté until mushy. Now add the ground paste, turmeric and some salt, saute for about 3 minutes ( to remove the raw smell of the onion). Add about 2 to 2 1/4 cups water and additional salt needed.
3. Bring it to a boil with the lid on. Once done, switch off the flame
4. Serve this kurma with hot hot idlies and dosas.
Do not add more coconut than mentioned. Though it looks thick in the picture, the kurma is a thin kurma.
The green chillies alone give the spiciness to the curry. Add more if the given .