One of the few dishes that I didn’t like growing up was ‘kurma’. I don’t know why, but the combination of yogurt and coconut was not too appealing for me. Being a good kid (ahem..) I would eat it without protesting, but I was never happy eating it. That is a big reason why I don’t make kurmas that often in my kitchen.
But nowadays kurmas are being made without yogurt and when I saw this recipe with yogurt on a Telugu cooking show, I knew I would like this version.
Recipe uses jackfruit seeds along with potato. I’ve never used jackfruit seeds before and when I saw the frozen ones in the Indian store, I was super excited to try them. They didn’t taste much of anything raw, but absorb the flavors of the curry and were quite tasty in the curry. Infact my diners didn’t even make out that there was a new ingredient in the dish. I served the kurma with this Udupi Vegetable Pulao and it was a delicious combination.
½cupCoconutFresh - very finely ground (I used 1cup cocont milk instead)
1tspChili powderRed (adjust as per taste)
Boil potatoes and chop them into big pieces.
Heat 2tbsp oil in a saute pan; add onions and cook until translucent and lightly browned around the edges.
Next add the ginger-garlic paste and cook for 1 minute.
Add the tomatoes and cook till they turn mushy. Stir in the coconut (or coconut milk), ground coriander, turmeric, red chili powder and salt. Cool till the gravy thickens. Add some water if it gets too thick.
Finally add garam masala and cook for 1 more minute before turning off the flame.
Garnish with chopped cilantro and serve with any rice or roti.