We all make different kurma in our home. Today I made kurma using long green chillies. With ground coconut, the kurma is a wonderful combination for chapathis.
Chilli Kurma
We all make different kurma in our home. Today I made kurma using long green chillies. With ground coconut, the kurma is a wonderful combination for chapathis.
Ingredients
- Long green chillies or Bajji milagai – ¼ kg
- Onion – 1
- Tomatoes – 2
- Turmeric powder – ¼ tsp.
- Corrinader leaves – 1 tsp. finely chopped
- Oil – 1 tsp.
For Grinding I
- Ginger – 1 inch piece
- Garlic – 2 cloves
- Coriander bunch stem – a handful
For Grinding II
- Coconut – ¼ cup
- Cashew nuts – 5 or 6
- Poppy seeds – 1 tsp.
Instructions
- Heat oil in a pan and add the ingredients given for grinding I and fry for a minute.
- Now grind them finely when cooled.
- In a pan, add finely chopped onions and turmeric powder.
- When the onions turn transparent, add finely chopped tomatoes and salt.
- Sauté till tomato pieces becomes mushy.
- Clean and chop the bajji milagai into medium pieces.
- Add chopped milagai pieces and a glass of water and keep closed and cook till chilli pieces are fully cooked.
- Add the ground paste II and allow to boil until gravy thickens.
- Garnish with coriander leaves & serve hot with chappathis.