Monday, 19 July 2010

Pala kottai kurma - Jackfruit seed kurma

1.Jackfruit seed-15
4.Ginger garlic paste-1-1/2tsp
5.Turmeric powder-1/2tsp
6.Chilly+coriander powder-3tsp
7.Brinjal/egg plant-150gms
9.Drum stick-1
10.Poppy seeds-1 -1/2tbsp
12.Oil -2tbsp
13.Cardamom, cloves, cinnamon- each 2

1.Heat oil in a pan, add the whole spices, stir in the sliced onions, when it turns pink, add tomatoes.
2.when the tomatoes are cooked add the ginger garlic paste, saute for a few seconds, add all the powders stir for a few more seconds add the vegetables and enough water for the vegetables to cook.
3.Once the vegetables are cooked add the cooked jackfruit seed, (it takes a long time to cook, so pressure cook the seeds separately)and ground paste of coconut and poppy seeds.(increase the amount of poppy seeds if coconut should be avoided).
4.Bring to a boil and let it cook for 5 to 8 minutes on low heat. Remove, garnish with coriander leaves and serve with rice or roti.
1.This recipe is actually made with mutton and tastes extremely good with the combination of brinjal, potato, drumstick and the jackfruit seed. The vegetables give such a flavour to the kurma, that it tastes exactly the same way even without the mutton.

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Hiya all,
Finally on this day of october the 1st, 2012, I have decided to include the comment form, after a long gap of two years. But, I am going to be a bit selfish here and keep all those nice and lovely things that is said for me and only me to cherish and will be sharing any queries that requires clarifications and your experience about the food if you have tried my recipes. So, drop in a word if you have anything to say and thanks a lot for stopping by.
"Have a nice day"

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