Kaikari Kurma


User Avatar
Member since 2014
No Video

Serves 2 | Prep Time 10 | Cook Time 20

Why I Love This Recipe


Ingredients You'll Need

Half of a yellow and green zucchini each
1 carrot, diced
1 potato, diced
4-5 broccoli florets
20 pods green peas
5g ginger, crushed
8 green chillies, slit
30g fresh coriander
30 fresh mint leaves
3-4 shallots, peeled
10ml ghee (clarified butter)
20 pieces of black peppercorn
5 pieces stone-flower spice
3 bay leaves
Half tsp mustard seeds
50g coconut milk powder
20ml yogurt
10ml fresh cream
Salt to taste


Directions

To make the kaikari kurma, first blanch all your vegetables separately and keep them aside.


Take the mint leaves and coriander and grind in a mixer with water to make a chutney-like paste.


In a pot, mix the coconut milk powder, yogurt and fresh cream with water to a gravy consistency. Mix the coriander-mint paste to this mixture.


Take another pot and heat the ghee till lukewarm. Add the black peppercorns, bay leaves, mustard seeds and stone-flower spice. Just as the spices begin to crackle, add the green chillies and ginger. To retain the taste of the ghee and spices, don’t let the ghee reach its smoking point.


Add the mixture to the pot and let it boil. After one boil, add all the blanched vegetables and give it another boil. Add salt to taste.


Garnish with slit green chillies. Serve with rice or bread.


Questions, Comments & Reviews



More Great Recipes: Soup
The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

51108 Downloads
FREE
Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

459 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11370 Downloads
FREE
Mixed Berry Tart
Mixed Berry Tart
Oreo Balls
Oreo Balls
Torta Cubana
Torta Cubana