Hotel Style Vegetable Kurma for Parotta

Hotel Style Kurma for Parottas is a recipe from a cook who sells parottas in a Madras. If Madras Street Food is famous for its eatery, then it's the Biryanis and Parottas. Nowhere else will you find those flaky parottas made on the roadside more prevalent than in Tamil Nadu.

Today's recipe is shared by Konda's friend's Mom. She got the recipe from a vendor who sells near her home. They are vegetarians and normally never eat from Nonveg shops. However, she told me that they got to taste this Kurma along with parotta and she ended up asking the cook to share the recipe with her. She had made this when Konda visited them and I got to hear the praises and requests to make it at home.

So I had to call in to get the recipe and I have already made this couple of times as everybody loved it much. The extra effect was the powder that was used. Read on to check it out.

Step by Step Pictures for making Hotel Style Kurma

This Hotel Style Kurma along with Parotta is our regular Vegetarian Dinner combos. I normally make parotta with 1:2 Wheat and Maida. The one featured here is from the hotel.

Ingredients

Whole Spices

• 4 nos Cloves
• 2 nos Bay Leaf, small
• 1 Cardamom

For Ground Powder

• 2 tsp Fried Gram / Pottukadalai
• 1 tsp Fennel Seeds
• 1 tsp Coriander Seeds

For the Gravy

• 1 cup Onions, chopped
• 1 tsp Ginger Garlic Paste
• 1 cup Tomatoes, chopped
• 1 tsp Red Chilli Powder
• A pinch Turmeric Powder
• Salt to taste
• 1 cup Coconut Milk, thick
• Coriander Leaves
• 2 cups Mixed Vegetables (Cauliflower, Carrot, Beans and Potato)
• 2 tsp Cooking Oil

Instructions

• Grind the ingredients together to make a smooth powder listed under the ground powder.
• Heat a pressure cooker with oil, add bay leaves, cloves, cardamon and saute well.
• Then, add chopped onions, ginger garlic paste and saute till it changes colour.
• Add chopped tomatoes, red chili powder and salt. Let the tomatoes get mushy.
• Next, add chopped vegetables, combine everything, cover with lid and simmer for 5 mins.
• Add the powder and mix well. Next, add the thick coconut milk and required water and bring to a boil.
• Cover with lid and cook for 2 to 3 whistles till the vegetables are cooked. Let the pressure fall down, add chopped coriander leaves.
• Serve with Parotta.

Recipe

Print Pin

3.67 from 6 votes

Hotel Style Kurma for Parotta

Course Main Dish - Gravies

Cuisine Tamil Nadu

By Cook Method Pressure Cooker

Occasion Holiday Special

By Diet Vegetarian

Dish Type Gravy Side Dishes

Author Srivalli

Ingredients

Whole Spices

• 4 nos Cloves
• 2 nos Bay Leaf small
• 1 Cardamom

For Ground Powder

• 2 tsp Fried Gram / Pottukadalai
• 1 tsp Fennel Seeds
• 1 tsp Coriander Seeds

For the Gravy

• 1 cup Onions chopped
• 1 tsp Ginger Garlic Paste
• 1 cup Tomatoes chopped
• 1 tsp Red Chilli Powder
• A pinch Turmeric Powder
• Salt to taste
• 1 cup Coconut Milk thick
• Coriander Leaves
• 2 cups Mixed Vegetables (Cauliflower, Carrot, Beans and Potato)
• 2 tsp Cooking Oil

Instructions

• Grind the ingredients together to make a smooth powder listed under the ground powder.
• Heat a pressure cooker with oil, add bay leaves, cloves, cardamon, saute well.
• Then, add chopped onions, ginger garlic paste and saute till it changes colour.
• Add chopped tomatoes, red chili powder and salt. Let the tomatoes get mushy.
• Next, add chopped vegetables, combine everything, cover with lid and simmer for 5 mins.
• Add the powder and mix well. Next, add the thick coconut milk and required water and bring to a boil.
• Cover with lid and cook for 2 to 3 whistles till the vegetables are cooked. Let the pressure fall down, add chopped coriander leaves.
• Serve with Parotta.

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