This traditional Kuruma,learned from my mother in law, is free from onion, tomato and oil.She started preparing this Kuruma, even 40 years back, when Chappathis and Kuruma were treated as " Royal Food " in Tamil Nadu.
Ingredients :
Carrot, Beans, Potato 250 to 300 grams.( If available, fresh green peas can be added )
To grind in the mixi :
Grated coconut 3/4 cup, Green chillies 3,Cashew 4, a small piece of Ginger,Garlic pods 2
Pattai ( cinnamon), Sombu ( Aniseed ), Cloves, Cardamom, Kasakasa ( Poppy seeds )
All the spices, only the minimum
Method :
1. Cook the sliced vegetables in a pressure cooker for 1 or 2 whistles. After 1 minute,
remove the weight slowly and carefully to release the pressure. This helps to retain
the original colours of the vegetables.
2. Add the ground coconut paste, salt and water if needed. Let it simmer till the thick
consistency is reached. Pottu Kadalai can also be added instead of cashews. Garnish
with coriander leaves. The traditional or Parampariya Kuruma with a unique aroma
and taste is ready.
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Plain Kuruma |
Ingredients :
Carrot, Beans, Potato 250 to 300 grams.( If available, fresh green peas can be added )
To grind in the mixi :
Grated coconut 3/4 cup, Green chillies 3,Cashew 4, a small piece of Ginger,Garlic pods 2
Pattai ( cinnamon), Sombu ( Aniseed ), Cloves, Cardamom, Kasakasa ( Poppy seeds )
All the spices, only the minimum
Method :
1. Cook the sliced vegetables in a pressure cooker for 1 or 2 whistles. After 1 minute,
remove the weight slowly and carefully to release the pressure. This helps to retain
the original colours of the vegetables.
2. Add the ground coconut paste, salt and water if needed. Let it simmer till the thick
consistency is reached. Pottu Kadalai can also be added instead of cashews. Garnish
with coriander leaves. The traditional or Parampariya Kuruma with a unique aroma
and taste is ready.
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