Kondakadalai kurma with boiled rice or chapati is the go-to meal at my home. Kadalai kurma is my husband’s favorite. He calls it kadalai kurma :). No matter how many dishes I cook, his first meal preference in vegetarian is Kondakadali kurma.

Every week, we both, together, sit down and meal plan for a week. Based on the meal plan later, I will write the grocery shopping list for that week. It has become our family tradition to cook biryani on Sundays. So Sunday’s meal is fixed. So while planning for the rest of the days, When I ask him to suggest any vegetarians meal options, the only word that comes from his mouth is kadalai kurma. This ritual repeats every week. Finally, I have concluded other than kadalai kurma he doesn’t know any other vegetarian food, lol.

Recently one more vegetarian meal added to his weekly meal plan is mushroom biryani. He can eat biryani and kurma all day and every day. Chicken biryani, chicken kurma, kondakadalai kurma, mushroom biryani, my mom’s pepper chicken, fish curry, only these items repeat in my husband’s weekly meal plan. Meal planning for him is so easy, isn’t it?
I have been pushing him to eat more veggies, not easy, though!

Going back to the kurma stories, he is very particular about the kurma. According to him, brinjal is the must for kurma. I too accept brinjal can elevate the taste of any dish. Whenever I ask him to verify the grocery list, he makes sure the ingredients for kurma and biryani are on the list.

Here is the recipe for my husband’s most loved vegetarian food. If you try this recipe, you will know why does he want to eat kondakadali kurma every week.

Some Delicious Kurma recipes to try:

kalla veetu aviyal,

veg salna,pakoda kurma

pottukadalai kurma

Checkout my favorite products here.

Ingredients :

• 1/4 cup of oil
• 300 grams onion chopped
• 150 grams tomato chopped
• 2- green chili
• 10 – curry leaves
• 1/4 cup coriander leaves – chopped
• 2 tsp salt(adjust to taste)
• 3 cups of water
• 1/2 tsp red chili powder
• 1 tsp coriander powder
• 2 cups chickpeas(pre-cooked)
• 2 tsp of ginger and garlic paste
• 3 to 4 – brinjal – cubed
• 2 – potatoes(medium size)- cubed

whole spices:

• 3- cinnamon sticks(2 cm each)
• 3- cloves
• 2 -petals of star anise
• 3- green cardamom
• 1 – bay leaves

Coconut Milk:

• 1 cup grated coconut
• 3/4 cup warm water
• 1 – garlic clove
• 1 tsp fennel seeds
• half tsp cumin seeds
• 1 tbsp onion – chopped

Procedure:

1. In a medium-size saucepan heat required oil and when the oil is hot, add the whole spices and fry for a second. Then, add the green chili, onion and saute until onion is golden brown.
2. Saute the ginger and garlic paste for 3 minutes followed by tomato until mushy. While sauteeing tomato, add some salt to the tomato.
3. Add the chili powder and coriander powder to the pan and mix for a second.
4. Add in the brinjal and potato, season the veggies with some salt and saute for 3 minutes.
5. Pour required water, adjust the seasoning and, cover the saucepan with a lid. Let the veggies cook for 20 minutes or until tender.
6. While the veggies are cooking, prepare the coconut milk. Leave the onion and add the rest of the ingredients to the blender grind well until well combined.
7. Strain the ground coconut masala collect the coconut milk in a small bowl. 
8. Take a tbsp of onion in a blender and some of the coconut milk, blend for a second and, pour this back to the prepared coconut milk.
9. At this time veggies would have cooked, add the chickpea(kondakalai) and prepared coconut milk to the pan, Let the KondaKadalai Kurma simmer until thickened about 10 to 15 minutes. 
10. Once the KondaKadalai kurma is cool kurma thickens so turn off the stove at the right consistency.

Serve the KondaKadalai kurma with idli/dosa/chapati/boiled rice.

Summary

Recipe Name

Kondakadalai kurma

Author

Swaana

Date

2019-09-27

Prep Time

10M

Cook Time

40M

Total Time

50M

Average rating

5 Based on 1 Review(s)