Idiyappam Kurma is a special side dish, which you can prepare for the Idiyappam. In most South Indian hotels, you can see, this kurma being served as accompaniment to the idiyappams along with the sweetened coconut milk. I always wanted to prepare this kurma at home, but my kids and my hubby always ask for coconut milk and I end up preparing coconut milk only. So last saturday, I prepared this finally with less spicy and my son loved the taste very much, and asked to prepare this Idiyappam kurma in coming days along with the coconut milk. You can also have this kuruma for Aappams as well. 

You can check some other breakfast items from the given links.

Podi oothappam

Quinoa Idly

Rava Kichadi
Semiya Upma

Khara Pongal

Banana Kuzhipaniyaram

Rava Idly
Ragi Semiya Upma

Idiyappam Kurma

Preparation time: 10 min | Cook Time: 15 min | Serves: 5

Recipe Category: Sidedish | Recipe Cuisine: South Indian

Ingredients

Ingredients I
Fresh veggies – 1 cup ( I used carrot, green peas, corn, beans, potato )

Onion – 1 big chopped

Tomato – 1 big chopped

Oil – 2 tbsp

Bay leaf – 1 crushed

Cloves – few

Cinnamon Stick – 1 crushed

Star anise – 2

Cardamom – 1

Green chilli – 1

Chilli powder – 1 tsp

Coriander powder – 1.5 tsp

Turmeric powder – 1/5 tsp

Garam masala – 1/2 tsp (optional)

Curd / Yoghurt – 2 tsp

Coriander leaves – few chopped

Ingredients II
Grated Coconut

Fennel seeds – 1/4 tsp

Poppy seeds – 1/5 tsp

Green chilli – 1

Method to Prepare Idiyappam Kurma

1. Cut the veggies into small pieces. Pressure cook them for 1 whistle adding a pinch of salt. (Do not throw the water away. You can use it in this kurma or use for preparing the Vegetable soup)

2. Now grind the ingredients mentioned in Ingredients II.

3. In a kadai, add oil and when it is hot, add the spices – cloves, cinnamon stick, bay leaf, cardamom, fennel and fry for 2 min. Add the onion and sauté till translucent. Add the ginger garlic paste, green chilli and tomato and sauté well again.

4. Add the chilli powder, coriander powder, turmeric powder and asafoetida. Add the cooked veggies and required water and cook for another 3 to 4 min. Add the coconut paste.

5. Again cook for another few min till the raw smell of coconut goes. Now add the curd finally and cook for another 5 min. Garnish with coriander leaves and switch off the stove.

6. Serve the tasty Kuruma with the idiyappam or appams. 

Yummy Idiyappam Kurma is ready to be served.

Notes:

1. If you do not like to add chilli powder to this kuruma, you can avoid it and increase the amount of green chillis.

2. You can soak some cashews and grind along with coconut to give richer taste. 

The post Idiyappam Kurma | Kuruma for Idiyappam | Side dish for Idiyappam appeared first on Learning-to-cook.

Ingredients

• Potato – 3 (boiled and peeled) (cut 2 potatos into small cubes and smash 1 potato)
• Carrot – 1 (cut into small pieces)
• Coconut Oil – 2 tsp
• Cinnamon stick – 1/2 inch
• Fennel seeds – a pinch
• Cloves – 3
• Star anise – 1
• Bay-leaf – 1
• Ginger paste – 1 tsp
• Garlic paste – 1 tsp
• Onion – 1 (big – cut lengthwise)
• Green chillie – 2
• Thick coconut milk – 1 cup
• Thin coconut milk – 2 cup
• Salt – as needed
• Curry leaves – few

Method

• In a Kadai/Wok, add fennel seeds, crushed bay leaf, star anise, cinnamon stick and cloves. Fry for a min. 

 

•  To this add onion and fry.

•  Add Ginger-garlic paste and green chillies.

•  When the Onion are translucent, add the potato cubes and 1 cup of the thin coconut milk. 

• To this add the smashed potato.

•  Add the carrot and remaining 1 cup of coconut milk

 

• Cover and allow the veggies to cook.

•  Add the thick coconut milk, and curry leaves and switch off the stove after 5 min.

• Serve hot with Aappam.

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