Thakkali Vellai Kuruma | Tomato White Kurma For Idli and Dosai | Tiffin Kuruma Recipe | South Indian
Here is a recipe for tiffin kurma that goes as a perfect side dish for idli, dosai, appam, idiyappam and poori. This vellai kuruma is a very rich side dish and is very tasty.
Here are the things you can buy online for making this recipe Cold Pressed Natural Virgin Coconut Oil https://amzn.to/3JcsMr8 Panasonic Mixie https://amzn.to/2YnuS2P Carote Non Stick Kadai https://amzn.to/3Agdj88 Hard Anodized Small Tadka Pan https://amzn.to/3NxjVSN Single Piece Teak Wood Chopping Board https://amzn.to/3gxkG08
Here is the video of how to make Thakkali Vellai Kuruma Recipe
Main Ingredients
1 tablespoon coconut oil 2 cloves 2 cardamom 1/2 teaspoon cumin seeds 1 sprig curry leaves 1 tablespoon minced ginger 2 green chillies, chopped 5 shallots, sliced 3 tomatoes, cut into chunks 1 teaspoon salt 2 sprigs mint leaves 2 sprigs coriander leaves 1/4 teaspoon sugar 1.5 cup water (divided)
For Kuruma Paste
1/2 teaspoon fennel seeds 4 green chillies 1/3 cup fresh shredded coconut 15 cashews 1 tablespoon fried gram (pottukadalai) 1/2 cup warm water
Tempering the Kurma
2 teaspoon coconut oil 2 shallots, sliced 1 sprig curry leaves 1/4 teaspoon black pepper powder
Heat coconut oil in a pan. Coconut oil is preferred for making this recipe. Add in a couple of cloves and a couple of cardamom to the hot oil. Add in some cumin seeds, curry leaves, minced ginger, chopped green chillies – use more or less chillies according to your taste and in the sliced shallots. Saute everything for a few minutes for the shallots to become soft. Cut the tomatoes into big chunks. Cut each tomato into 8 pieces and add to the pan. Country tomatoes give a nice taste to the kuruma. Ripe tomatoes are preferred. Add in the salt and mix well to combine. Now reduce the flame of the stove to low and cover the pan with a lid. Let the tomatoes cook for about five minutes. Make sure to saute once a while so they do not scorch at the bottom. The tomatoes should become mushy after the said time. Once the tomatoes are cooked and soft, add in a little mint leaves and the coriander leaves. Do not use the stem. Use only the leaf part. Mix well to combine and saute for a minute. In the meantime, let’s make a masala paste. Take a small chutney jar and add in the fennel seeds, Green chillies – this kuruma tastes better when it’s slightly spicy. I have used about four chillies but you can always use more or less according to what your family prefers. Add in the fresh shredded coconut, cashew nuts – cashews give a smooth texture and richness to the kuruma and finally add some pottukadalai – fried gram to the mixie. The fried gram gives little body and makes the kuruma thick. Add only a little fried gram as adding too much will make the kuruma feel doughy. Add warm water and grind to a smooth paste. Warm water will help to grind the cashews to a smooth texture. You can also soak the cashews and then grind if you have the time. Make sure to grind the paste to a smooth consistency. Add the prepared paste to our cooked tomato mixture. Wash the mixie with water and add back to the pan as you do not want to waste the masala sitting in the mixie jar. Mix well to combine. Add in more water as the kuruma will thicken up as it cooks. After adding the water, mix well to combine. Add a little sugar to balance the flavours. Cover the pan with a lid and cook for five minutes. The kuruma might foam a little. So make sure to mix well once a while so it does not overflow from the pan. If the kuruma is too thick while cooking, add little hot water to adjust the texture. The kuruma is ready when it has boiled for the said five minutes. Now, let’s make a quick tempering for the vellai kuruma. Take a small tempering kadai and add in the coconut oil. Add in the sliced shallots and the curry leaves. Roast the shallots in oil till they become crisp and golden. At this stage, switch off the flame and add in a little black pepper powder. Let the black pepper powder bloom in the hot oil. Add this tempering to our kuruma. Our fantastic thakkali vellai kuruma is ready. It goes really well with all South Indian breakfast / tiffin items.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 20m
Main Ingredients
1 tablespoon coconut oil 2 cloves 2 cardamom 1/2 teaspoon cumin seeds 1 sprig curry leaves 1 tablespoon minced ginger 2 green chillies, chopped 5 shallots, sliced 3 tomatoes, cut into chunks 1 teaspoon salt 2 sprigs mint leaves 2 sprigs coriander leaves 1/4 teaspoon sugar 1.5 cup water (divided)
For Kuruma Paste
1/2 teaspoon fennel seeds 4 green chillies 1/3 cup fresh shredded coconut 15 cashews 1 tablespoon fried gram (pottukadalai) 1/2 cup warm water
Tempering the Kurma
2 teaspoon coconut oil 2 shallots, sliced 1 sprig curry leaves 1/4 teaspoon black pepper powder
Heat coconut oil in a pan. Coconut oil is preferred for making this recipe. Add in a couple of cloves and a couple of cardamom to the hot oil. Add in some cumin seeds, curry leaves, minced ginger, chopped green chillies – use more or less chillies according to your taste and in the sliced shallots. Saute everything for a few minutes for the shallots to become soft. Cut the tomatoes into big chunks. Cut each tomato into 8 pieces and add to the pan. Country tomatoes give a nice taste to the kuruma. Ripe tomatoes are preferred. Add in the salt and mix well to combine. Now reduce the flame of the stove to low and cover the pan with a lid. Let the tomatoes cook for about five minutes. Make sure to saute once a while so they do not scorch at the bottom. The tomatoes should become mushy after the said time. Once the tomatoes are cooked and soft, add in a little mint leaves and the coriander leaves. Do not use the stem. Use only the leaf part. Mix well to combine and saute for a minute. In the meantime, let’s make a masala paste. Take a small chutney jar and add in the fennel seeds, Green chillies – this kuruma tastes better when it’s slightly spicy. I have used about four chillies but you can always use more or less according to what your family prefers. Add in the fresh shredded coconut, cashew nuts – cashews give a smooth texture and richness to the kuruma and finally add some pottukadalai – fried gram to the mixie. The fried gram gives little body and makes the kuruma thick. Add only a little fried gram as adding too much will make the kuruma feel doughy. Add warm water and grind to a smooth paste. Warm water will help to grind the cashews to a smooth texture. You can also soak the cashews and then grind if you have the time. Make sure to grind the paste to a smooth consistency. Add the prepared paste to our cooked tomato mixture. Wash the mixie with water and add back to the pan as you do not want to waste the masala sitting in the mixie jar. Mix well to combine. Add in more water as the kuruma will thicken up as it cooks. After adding the water, mix well to combine. Add a little sugar to balance the flavours. Cover the pan with a lid and cook for five minutes. The kuruma might foam a little. So make sure to mix well once a while so it does not overflow from the pan. If the kuruma is too thick while cooking, add little hot water to adjust the texture. The kuruma is ready when it has boiled for the said five minutes. Now, let’s make a quick tempering for the vellai kuruma. Take a small tempering kadai and add in the coconut oil. Add in the sliced shallots and the curry leaves. Roast the shallots in oil till they become crisp and golden. At this stage, switch off the flame and add in a little black pepper powder. Let the black pepper powder bloom in the hot oil. Add this tempering to our kuruma. Our fantastic thakkali vellai kuruma is ready. It goes really well with all South Indian breakfast / tiffin items.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 20m
Find it online : https://www.kannammacooks.com/thakkali-vellai-kuruma/
Recipe for Badam Kheer made from scratch. No artificial colours added. Recipe with video.
Here is an easy summer dessert that can be made effortlessly at home and this chilled dessert is a favorite among kids. The richness from the almonds and milk along with the aroma of the spices makes this kheer a winner. It’s a very simple recipe and can be put together in under 60 minutes.
Here are the things you can buy online for making this recipe Microplane Grater https://amzn.to/3Iell3C Kashmiri Saffron https://amzn.to/3aeu2y2
Here is the video of how to make Badam Kheer
For making Almond Paste
1/2 cup almonds 1/2 cup milk hot water to soak almonds
For Badam Kheer
1 liter full fat milk 1 pinch saffron 1/4 teaspoon cardamom powder 1 pinch nutmeg, grated 1/3 cup sugar pinch of turmeric (optional)
First we will get the almonds prepped and ready for the recipe. Add about half a cup of almonds to a bowl. These are raw almonds. Do not use roasted almonds for this recipe. Soak the almonds in hot water for about 30 minutes. Soaking the almonds will help peel the skin easily. The almonds should be easy to peel after soaking. Just press the almonds and the peel should come off easily. Peel the skin of all the almonds and set aside. You can store the almonds in the freezer at this stage and use it whenever required. Peeled almonds come in handy for a lot of recipes. Add the peeled almonds to a blender. Add about half a cup of milk to it. Grind this to a coarse paste. It’s important that the paste is ground to a coarse texture. It should resemble the texture of beach sand. Do not grind to a smooth paste. Set aside.
Now let’s make badam kheer. Add about one litre of milk to a heavy bottomed pan. I like to use full fat milk for making milk based desserts. Full cream milk is preferred for this recipe. Full fat milk will give a nice creamy texture to our finished badam kheer. So always use full fat milk while making Indian desserts. After all, fat is equal to flavour.
Bring the milk to a slow boil. Add in a pinch of saffron to the milk. Mix well to combine. The saffron will stain the milk to a faint yellow colour. If you like your badam kheer to be a little brighter, add a pinch of turmeric. Do not add more or the flavour will change. Try to avoid artificial coloring as much as possible. This badam kheer will not be as bright as the ones you get in restaurants as we have not added any artificial food coloring today. Add a little cardamom powder for flavour and grate a dash of nutmeg using a microplane grater. Use very little nutmeg. Nutmeg has a tendency to overpower, so use just a pinch of it. Mix everything well to combine and let it cook for five minutes. Keep stirring else the milk will scorch at the bottom. After five minutes of cooking, add in the sugar. I used one third cup of sugar for this recipe today. If you like your badam kheer to be sweeter, add up to half a cup of sugar. Mix well to combine. The milk will become a little watery after adding the sugar. Cook the mixture for about 10 minutes. Now add in the ground almond paste and mix well. Take some milk and add it to the blender and get all the almond paste sticking to the sides of the jar into the pan. Mix well to combine. Cook this mixture for a couple of more minutes. Taste the milk at this stage and adjust the sugar if needed. Our delicious badam kheer is ready. Once the badam kheer is cool, refrigerate for atleast six hours and serve chilled.
Notes
Tip: Here is a small tip while making milk based desserts. Try to avoid wooden spatulas and use only metal spatulas. The wooden spatulas may have some food stains, masalas etc… sticking to it. However good you clean, it might still be there. There is a chance that the milk might curdle while using a wooden spatula. So always avoid wooden spatula while making milk based desserts. So make sure to use only stainless steel spatulas and cookware for making milk based dishes at home.
- Author: Suguna Vinodh
- Prep Time: 30m
- Cook Time: 30m
