Neikarapatti Thayir Kurma, Curd Kurma Recipe, தயிர் குருமா

Neikarapatti is a small town near Palani. My uncle’s wife is from Neikarapatti and I have shared my Neikarapatti stories before on the Kola Urundai post. Their recipes are so unique and delicious. The Southern Kongunad ( Pollachi, Udumalpet and Palani belt) has recipes that one cannot find anywhere else. This is Suganthi Akka’s recipe. She is an excellent cook. This is her family recipe. Here is how to do thayir kurma.

First we will need to make a masala paste. Take a pan and add in the oil. Let the oil heat up a bit. Add in the clove, cardamom and cinnamon stick. Add just very little as we want the flavour of the spices to be very subtle. Add in the fennel seeds and dried red chillies. Fry for a few seconds. Add in the chopped small onions (Indian Shallots), chopped garlic, ginger and green chillies. Add in the salt. Fry till the onions are soft. Once the onions are soft, add in the cashew nuts, poppy seeds and fried gram (pottu kadalai). Fry for a minute.

Add in the shredded coconut and coriander powder. Fry for a minute and remove from heat. Let the mixture cool a bit.

Grind the mixture with a cup of water to a very fine paste. Set aside.

Next, we need to boil the veggies. Boil the veggies with half a cup of water in a pressure cooker for 2 whistles. Remove from heat and immediately remove the whistle weight manually to release pressure and to avoid the veggies from over cooking. Set aside. Alternatively, you can steam the veggies until they are fork tender. Set aside.

Take a pan and add in a teaspoon of oil. Add in the chopped onions and fry till the onions are soft. Add in the boiled veggies along with the water used for boiling if any. Add in the ground masala. Add in half a cup of water to dilute the kurma a bit. Let it simmer for a couple of minutes.

Add in 1 cup of beaten yogurt (half a cup of plain yogurt / curd beaten with half a cup of water) and simmer for just a minute. Do not simmer for long after adding the yogurt. The yogurt has a tendency to curdle if boiled for too long. Switch off the heat and add in the lime juice. Garnish with coriander leaves and serve with chapati or idiyappam .

For the Masala Paste

• 2 teaspoon peanut oil
• 1 clove
• 1 cardamom
• 1/2 inch stick of cinnamon
• 1 teaspoon fennel seeds
• 2 dried red chillies
• 10 small onions (Indian Shallots), chopped
• 6 cloves garlic, roughly chopped
• 1 inch piece ginger, peeled and chopped
• 2 green chillies, chopped
• 1 teaspoon salt
• 10 cashewnut
• 2 teaspoon khus khus (white poppy seeds)
• 2 tablespoon fried gram (pottu kadalai)
• 1/2 cup fresh shredded coconut
• 2 teaspoon coriander powder

Veggies

• 2 Potatoes, peeled and diced
• 1 Carrot, peeled and diced
• 1/2 cup fresh peas
• 5 - 6 beans, chopped

For Tempering

• 1 teaspoon peanut oil
• 1 Onion, chopped
• 1/2 cup plain curd / yogurt
• Juice of a small lime
• 3 sprigs coriander leaves, chopped

For the Masala Paste

1. Take a pan and add in the oil. Let the oil heat up a bit. Add in the clove, cardamom and cinnamon stick. Add just very little as we want the flavour of the spices to be very subtle. Add in the fennel seeds and dried red chillies. Fry for a few seconds. Add in the chopped small onions ( Indian Shallots ), chopped garlic, ginger and green chillies. Add in the salt. Fry till the onions are soft.
2. Once the onions are soft, add in the cashewnuts, poppy seeds and fried gram (pottu kadalai). Fry for a minute. Add in the shredded coconut and coriander powder. Fry for a minute and remove from heat.
3. Let the mixture cool a bit.
4. Grind the mixture with a cup of water to a very fine paste. Set aside.

Veggies

1. Boil the veggies with half a cup of water in a pressure cooker for 2 whistles. Remove from heat and immediately remove the whistle weight manually to release pressure and to avoid the veggies from over cooking. Set aside. Alternatively, you can steam the veggies until they are fork tender. Set aside.

For Tempering

1. Take a pan and add in a teaspoon of oil. Add in the chopped onions and fry till the onions are soft. Add in the boiled veggies along with the water used for boiling if any. Add in the ground masala. Add in half a cup of water to dilute the kurma a bit. Let it simmer for a couple of minutes.
2. Add in 1 cup of beaten yogurt (half a cup of plain yogurt / curd beaten with half a cup of water) and simmer for just a minute. Do not simmer for long after adding the yogurt. The yogurt has a tendency to curdle if boiled for too long. Switch off the heat and add in the lime juice. Garnish with coriander leaves and serve with chapati or idiyappam

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 20 mins
• Category: Side Dish
• Cuisine: Tamilnadu

For the Masala Paste

• 2 teaspoon peanut oil
• 1 clove
• 1 cardamom
• 1/2 inch stick of cinnamon
• 1 teaspoon fennel seeds
• 2 dried red chillies
• 10 small onions (Indian Shallots), chopped
• 6 cloves garlic, roughly chopped
• 1 inch piece ginger, peeled and chopped
• 2 green chillies, chopped
• 1 teaspoon salt
• 10 cashewnut
• 2 teaspoon khus khus (white poppy seeds)
• 2 tablespoon fried gram (pottu kadalai)
• 1/2 cup fresh shredded coconut
• 2 teaspoon coriander powder

Veggies

• 2 Potatoes, peeled and diced
• 1 Carrot, peeled and diced
• 1/2 cup fresh peas
• 5 - 6 beans, chopped

For Tempering

• 1 teaspoon peanut oil
• 1 Onion, chopped
• 1/2 cup plain curd / yogurt
• Juice of a small lime
• 3 sprigs coriander leaves, chopped

For the Masala Paste

1. Take a pan and add in the oil. Let the oil heat up a bit. Add in the clove, cardamom and cinnamon stick. Add just very little as we want the flavour of the spices to be very subtle. Add in the fennel seeds and dried red chillies. Fry for a few seconds. Add in the chopped small onions ( Indian Shallots ), chopped garlic, ginger and green chillies. Add in the salt. Fry till the onions are soft.
2. Once the onions are soft, add in the cashewnuts, poppy seeds and fried gram (pottu kadalai). Fry for a minute. Add in the shredded coconut and coriander powder. Fry for a minute and remove from heat.
3. Let the mixture cool a bit.
4. Grind the mixture with a cup of water to a very fine paste. Set aside.

Veggies

1. Boil the veggies with half a cup of water in a pressure cooker for 2 whistles. Remove from heat and immediately remove the whistle weight manually to release pressure and to avoid the veggies from over cooking. Set aside. Alternatively, you can steam the veggies until they are fork tender. Set aside.

For Tempering

1. Take a pan and add in a teaspoon of oil. Add in the chopped onions and fry till the onions are soft. Add in the boiled veggies along with the water used for boiling if any. Add in the ground masala. Add in half a cup of water to dilute the kurma a bit. Let it simmer for a couple of minutes.
2. Add in 1 cup of beaten yogurt (half a cup of plain yogurt / curd beaten with half a cup of water) and simmer for just a minute. Do not simmer for long after adding the yogurt. The yogurt has a tendency to curdle if boiled for too long. Switch off the heat and add in the lime juice. Garnish with coriander leaves and serve with chapati or idiyappam

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 20 mins
• Category: Side Dish
• Cuisine: Tamilnadu

Find it online : https://www.kannammacooks.com/thayir-kurma-curd-kurma-recipe/

Here is a very simple egg fry recipe that can be put together in minutes and makes for a perfect side dish for lunch or dinner. Who doesn’t like masala coated fried eggs right! Here is how to do masala coated egg fry recipe. South Indian Tamilnadu style boiled egg fry recipe.

Here is a video of Tamil Style Spicy Boiled Egg Fry – Egg Fry Dry Recipe

We will need 6 hard boiled eggs for this recipe. Here is how to do perfect boiled eggs every single time.

We will make a masala for coating the eggs. Take a small mixie jar and add in the following ingredients. Dry Red Chillies, fried gram (pottu kadalai) , Ginger, Garlic, Black Pepper, and Salt. Add 2 – 3 tablespoon of water and grind to a smooth paste.

Halve the boiled eggs into two and apply the masala liberally on yolk side of the halved eggs. Let it marinate for 5 minutes.

Heat oil on a skillet on medium flame and place the eggs yolk side down and roast for couple of minutes. Turn the eggs and roast the white side for a minute. Remove from heat. Serve hot.

Serve hot with a garnish of chopped coriander leaves and sliced onions.

• 4 dry red chillies
• 2 tablespoon fried gram (pottu kadalai)
• 1/2 inch piece ginger
• 4 cloves garlic
• 10 black pepper corn
• 1/2 teaspoon salt
• 2 tablespoon water
• 2 tablespoon oil to roast the eggs
• 6 Boiled Eggs
• Sliced onions and coriander leaves for garnish

1. We will make a masala for coating the eggs. Take a small mixie jar and add in the following ingredients.
2. Dry Red Chillies, fried gram (pottu kadalai) , Ginger, Garlic, Black Pepper, and Salt. Add 2 tablespoon of water and grind to a smooth paste.
3. Halve the eggs into two and apply the masala liberally on the yolk side of the halved eggs. Let it marinate for 5 minutes.
4. Heat oil on a skillet and place the eggs yolk side down and roast for couple of minutes. Turn the eggs and roast the white side for a minute. Remove from heat.
5. Serve hot with a garnish of chopped coriander leaves.

Notes

If the marinade is watery, add a teaspoon of rice flour to make it thick. The marinade can be stored in the refrigerator for upto 3 days.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 5 mins
• Cook Time: 5 mins
• Category: Appetizer
• Cuisine: Tamilnadu