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Idli Kurma
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5 from 7 votes

Idli Kurma Recipe ~ Simple Easy Kurma for Idli

Idli Kurma Recipe is a combo meal with simple Easy Kurma for Idli. This Easy Kurma and Rava Idli, can be prepared under 30 minutes.
Course Breakfast, Dinner, Main Dish - Gravies
Cuisine South Indian
Keyword Easy Dinner Ideas, Easy Family Dinner Ideas, Easy Side Dish, No Ferment Idli, Quick Meal Ideas
By Cook Method Steamed, Stovetop
Occasion Everyday Meal
By Diet Healthy Recipes
Dish Type Combo Dishes
Prep Time 15 minutes
Cook Time 15 minutes
Resting Time for Idli 10 minutes
Total Time 40 minutes
Author Srivalli

Ingredients

Rava Idli

Ingredients for Making Rava Idli

  • 1 cup Semolina / Rava (approx. 150 gms cup)
  • 2 cups Curds / Yogurt
  • 1 tsp Cooking Soda
  • Salt to taste

Green Kurma

For the Ground Paste

  • 1 cup Coconut grated
  • 5 - 6 Cashew Nuts
  • 15 - 20 nos Mint Leaves (approx. fistful)
  • 2 sprig Curry Leaves
  • 1/4 cup Coriander Leaves
  • 5 nos Green Chillies
  • 1 tbsp Poppy Seeds / Gasa Gasa

For making the Green Kurma Gravy

  • 2 tbsp Cooking Oil
  • 4 nos Cloves
  • 2 nos Cardamom
  • 2 inch Cinnamon
  • 1.5 cups Onions finely chopped
  • 1.5 tsp Ginger Garlic Paste
  • 1/2 cup Tomato Puree
  • 250 ml Water

Instructions

How to make Rava Idli

  • Measure the Rava into a mixing bowl. Add thick curds to it along with salt and cooking soda.
  • Do not add water at all. Mix to a batter and keep it covered for 30 mins.

Making the Kurma

  • Take all the ingredients listed for ground masala and grind to a smooth paste. Keep it aside.

To make the Gravy

  • Heat a kadai, add cooking oil, cloves, cardamom, cinnamon and saute well.
  • Then, add finely chopped onions, ginger garlic paste, and cook well.
  • Next, add tomato puree to the gravy and bring to a boil.
  • Once the tomato is well cooked, add turmeric powder and salt.
  • At this stage, you can add the ground paste and saute well in the masala.
  • Add water and bring to a boil. Since all the ingredients are raw, we can cook on high for 5 mins, then simmer for 10 mins.
  • Serve with Rava Idli.

Steaming the Rava Idli

  • When the kurma is getting cooked, after 30 mins rest, the idli batter is ready to be steamed.
  • Rava would have absorbed all the moisture. So, you can adjust the consistency by adding about 1/4 to 1/2 cup curds and 1/2 tsp Soda.
  • Start with 1/4 cup curds and add more depending on the texture.
  • Grease the idli molds with cooking oil and pour the batter into the molds.
  • Steam for 10 mins high, and let it rest for 5 mins.
  • Serve hot kurma with piping hot Idlis.

Notes

We use more onion than tomato for this kurma. Since the ground masala is raw, we need to cook till the oil separates.
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