Noorkool kurma

Noorkool Kurma


Kohlrabi, Chopped- 500 gms
Onion, Chopped- 2 large
Tomatoes, Chopped- 1
Ginger paste– 5 gms
Garlic paste– 5 gms
Green Chillies, Slited- 2
Turmeric powder– 1 tsp
Chilli powder– 1+1/2 tsps
Cardamom – 2
Almond– 4
Cinnamon– an inch stick
Clove– 4
Yoghurt/Curd– 1/2 cup
Coriander Seeds– 2 tsp
Cumin Seeds– 2 tsp
Coconut, grated- 1/2 cup
Kewra Essence -half tsp
Oil– 3 tsp
Coriander leaves a few
Salt to taste

1.Saute the Onions, Tomato in Oil with Cardomon, Cinnamom and cloves until oil oozes out
2.Add the Ginger n Garlic paste and the chillies and continue Sauting
3.Add the veggies and 2 cups of water, close the pan with the lid for 10 minutes
4.Grain the almonds and Coconut and keep aside
5.Dry roast the cumin and Coriander seeds and powder them
6.Once the kohlrabi is cooked, Add the Coconut paste, followed by turmeric and chilli powder
7.Add the well beaten curd, salt and Cumin powder to kurma
8.Finally add the coriander leaves and switch off the flame
9.Add the kewra essence to kurma..
10.The almond and dry spices can be ignored, This kurma goes very well with dosa, Roti and rice..
11.If u add more kewra essence ,the kurma will bitters, so be carefull while using it

Chickpea and Carrot Salad
Chickpea– 100 gms
Carrot, Shredded -half cup
Lime juice– One tsp
Kashmiri red chilli powder-1 tsp
Salt to taste
Cook the Chickpeas with salt till firm
Mix Lemon juice and Red Chillipowder in a bowl
Add the Chickpeas and Carrot to the bowl and stir well

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