Tuesday 14 January 2014

Nilgiri Soyabeans Kurma

Kurma is a kind of gravy prepared usually with coconut based masala, most of the kurma are prepared with either meats or vegetables. For a change, i tried adding soya beans, the nutritious beans well known for their proteins. To add more flavour to these beans, i prepared this kurma as Nilgiri style gravy aka kurma. Actually Nilgiri style kurmas goes for both mint and coriander leaves. This kurma will be highly aromatic and can be relished equally with both rice and rotis.

If you dont want to make this fingerlicking kurma with soyabean, you can just go for mixed veggies like potato,carrot,beans,peas and cauliflower or else with lean meats like chicken or turkey or simply with boiled eggs. So you have numerous choice to make this aromatic kurma and enjoy them thoroughly for both lunch and dinner.Every 2nd and 4th tuesdays of the month, we a group of friends shares authentic dishes from Tamilnadu and the name of the event is Tamizhar Samayal Tuesday , please do check the announcement if you want to be a part of it.Since Nilgiri kurma belongs to Tamil Nadu cuisine, am posting this dish today.

1+1/4cup Soyabeans (pressurecooked)
1no Onion (chopped)
1tsp Ginger garlic paste
1no Tomato
2nos Whole spices (bayleaves, cloves, cinnamon stick,anise)
1tsp Fennel seeds
Few curry leaves

To Grind:
1/4cup Mint leaves
1/4cup Coriander leaves
3nos Green chillies
1/4cup Coconut
1tsp Peppercorns
1/4tsp Turmeric powder

Grind all the ingredients given under list 'to grind' everything as fine paste, keep aside..

Heat enough oil, fry the whole spices, fennel seeds,curry leaves.

Add immediately the chopped onions,ginger garlic paste and salt, sauté everything for few minutes until the raw smell goes away.

Add now the chopped tomatoes,sauté for few minutes, finally add the grounded paste, stir in for few minutes.

Add the cooked soyabeans,cook for few minutes.

Add enough water, cook everything in medium flame until the gravy gets thicken.

Serve hot as side dish..

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