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.