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Traditional South Indian Idly Kuruma

Delicious and healthy idly kuruma. This is a side dish mainly for Idly, Dosa - also works well with Parotta, Chappati.

ingredients ingredients
Idly Kuruma - Zoom
Ingredients - Zoom

 

 
 

Ingredients ( to grind | to fry | for the curry )

Ingredients to grind
Coconut grating - 1 cup
Fennel seeds - 2 tsp
Green chilli - 4 nos

Ingredients for to fry
Onion chopped - 1 cup
Tomato - 1/2 cup
Mint leaves - a string
Curry leaves - 10 leaves
Corriander leaves - a small bunch
Ginger garlic paste - 1 tsp

Ingredients for the curry
Cinnamon - 1 stick
Clove - 4 nos
Cardamom - 2 nos
Fennel seeds - a pinch
Black pepper -1 tsp
Oil - 2 tsp
Salt - 1 to 3/4 tsp as req

 

Preparation Method

Grind coconut along with fennel seeds and green chilli to a smooth paste and keep aside.

Heat oil in a pan. Reduce the flame to low and add clove, cardamom, cinnamon, black pepper and fennel seeds when they trun brown add the chopped onions, tomatoes, green chilli, ginger garlic paste, mint leaves, curry leaves and corriander leaves. Adjust the heat to medium and fry for 2 min. Add the coconut paste, salt, a cup of water, and cook for 20 minutes. Turn of the heat, garnish with coriander leaves and serve hot.

 

Other names/spelling variations: Idli Kuruma, Idly Curuma

 
 
 

 

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