Kaikari Kurma
  • Cooking Time: 20
  • Servings: 2
  • Preparation Time: 10
  • 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
  1. To make the kaikari kurma, first blanch all your vegetables separately and keep them aside.
  2. Take the mint leaves and coriander and grind in a mixer with water to make a chutney-like paste.
  3. 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.
  4. 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.
  5. 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.
  6. Garnish with slit green chillies. Serve with rice or bread.