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    Home » Vegetarian Side Dishes » Hotel Style Vegetable Kurma for Parotta

    Hotel Style Vegetable Kurma for Parotta

    Published: Jan 19, 2017 · Modified: Sep 23, 2020 by Srivalli · 9 Comments

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    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.

    Hotel Style Vegetable Kurma for Parotta
    Jump to:
    • Step by Step Pictures for making Hotel Style Kurma
    • Ingredients
    • Instructions
    • Recipe

    Step by Step Pictures for making Hotel Style Kurma

    Hotel Style Vegetable Kurma for Porotta Making 1
    Hotel Style Vegetable Kurma for Porotta Making 2

    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

    Hotel Style Vegetable Kurma for Parotta
    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.
    Tried this recipe?Mention @cooking4all or tag #cooking4all!
    Hotel Style Vegetable Kurma

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    Reader Interactions

    Comments

    1. Pavani says

      January 20, 2017 at 3:08 am

      That kurma looks soooo delicious Valli. I have to try it out some time.

      Reply
    2. Vaishali Sabnani says

      January 20, 2017 at 4:04 pm

      After learning that kurma from you at BM 25, I have started liking all kurmas..this one looks excellent.

      Reply
    3. Priya Suresh says

      January 22, 2017 at 8:59 pm

      I can have this kurma with anything, can smell the flavor from here.

      Reply
    4. srividhya says

      January 24, 2017 at 9:38 pm

      This kurma is pressure cooker is a life saviour. Love this version of yours.

      Reply
    5. Smruti@HerbivoreCucina says

      January 25, 2017 at 8:56 pm

      Such a wonderful korma made in a pressure cooker. Lovely recipe Valli!!

      Reply
    6. Sandhiya says

      January 26, 2017 at 2:45 am

      I do the same way and it looks absolutely delicious.

      Reply
    7. Harini-Jaya R says

      January 30, 2017 at 10:13 am

      Should try this version of kurma sometime.

      Reply
    8. sushma says

      February 01, 2017 at 3:45 am

      Such a nice kurma, looks yummy

      Reply
    9. Amara says

      March 04, 2017 at 11:11 pm

      Love your version of Kurma.

      Reply
    3.67 from 6 votes (6 ratings without comment)

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