Everyone must be wondering, how kurma falls under diet friendly category... Yes! It is coconut free kurma and apart from that , I have included veggies,watermelon seeds and muskmelon seeds to make healthier and diet friendly. The veggies are ground into fine paste and added to onion mixture to get a flavorful and healthy gravy which is further pressure cooked along with soaked chickpeas. Instead of coconut paste, I have used the paste of melon seeds and roasted gram along with few cooked chickpeas to get the creamy texture. This yummy kurma goes delicious with Roti and can also be served with Idly and Dosa. This is also considered to be a kids friendly recipe, as it includes veggies in an indirect form. So, if you are looking for a recipe to make your kid eat veggies, then try this. Here is the recipe of creamy and flavorful kurma....
1 1/2 Cups Chickpeas
1 Tbsp Olive oil / any cooking oil
2 Bay leaves
1 inch Cinnamon
1 Tsp Saunf
1 Cup Onion, Finely chopped
1 Tbsp Ginger - Garlic paste Few Mint leaves + for garnishing
1 Big Green chilli, chopped
1/4 Tsp Turmeric powder
1 Tsp Chilli powder
1 Tsp Jeera / Cumin powder
1 Tsp Coriander powder
1/4 Tsp Garam Masala
Salt to taste
Water, as needed
To grind 1 :
2 Tomatoes, chopped
2 Medium sized Carrot, chopped
1 Capsicum, chopped
To grind 2 :
2 Tsp Watermelon seeds
2 Tsp Muskmelon seeds
3 Tbsp Roasted bengal gram / Potukadalai
1/2 Tsp Saunf
Wash and soak the chickpeas overnight.
Soak watermelon seeds and muskmelon seeds in a water, before starting the cooking process.
Heat oil in a pressure cooker and add bay leaves followed by saunf, cinnamon and elachi.
Add mint leaves followed by chopped green chillies.
Now add the chopped onions and saute for a minute.
Add ginger - garlic paste and saute till the raw smell goes off.
Meanwhile, grind the ingredients given in "To grind 1" to a fine paste by adding little water.
Add the ground paste to the sauteed onion and mix well.
Add turmeric powder followed by chilli powder, coriander powder, garam masala and salt.
Mix well and cook for 5 minutes in a medium flame till the raw smell goes off and it gets the gravy consistency.
Drain water from the soaked chickpeas and add it to the masala.
Add required amount of water ( approx 3/4 cup ) and pressure cook it for 5 - 6 whistles.
Switch off the flame and keep aside to cool.
Once the pressure gets released, remove 10 chickpeas from the cooker and keep aside.
Drain the water from the soaked watermelon seeds and musk melon seeds.
Add both the seeds along with the reserved chickpeas, roasted gram and saunf to a fine paste by adding little water.
Now add this ground paste to the kurma and cook it for 3 -5 minutes in a medium flame.
Garnish with mint leaves and switch off the flame.
Serving Options :
Serve with Roti, Idly or Dosa.