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 road side 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.
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.Step by Step Pictures for making Hotel Style Kurma
Hotel Style Kurma for Parotta
- 4 no Cloves
- 2 no Bay Leaf small
- 1 Cardamon
For Ground Powder
- 2 tsp Fried Gram / Pottukadalai
- 1 tsp Fennel Seeds
- 1 tsp Coriander Seeds
- 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,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.