Udupi Hotel Style Kurma | Hotel Style Chapati Curry | How to make Mix Veg Kurma
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Udupi Hotel Style Kurma | Hotel Style Chapati Curry | How to make Mix Veg Kurma - Udipi style Curry will be a perfect combination to go with Chapathi,Poori and Set Dosa. It has less masala and can be made with the ingredients you always have at home.View the images and videos of this Simple curry.
Instead of always serving Poori and Chapathi with Masala curries, you can serve with this Udipi style curry, which is tastier. It tastes spicy and tasty, even when you don't add Ginger Garlic paste.
The entire house will be filled with a pleasant smell when you are cooking this curry.
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Tips
- Don't over cook the vegetables while frying, as they will become a paste in the process of getting cooked.
Chillies:
- Byadgi chillies or Kashmiri Chillies are ideal to make this curry, as they give attractive color and fragrance to the curry. Using normal Chillies will give the spice but doesn't give it color or fragrance.
Tamarind Pulp:
- Do not use more Tamarind pulp like you would use in a Stew
Jaggery:
You can use a little Jaggery to get some sweet taste
Udupi Hotel Style Kurma | Hotel Style Chapati Curry | How to make Mix Veg Kurma - Recipe Video
Udupi Hotel Style Kurma | Hotel Style Chapati Curry | How to make Mix Veg Kurma
Restaurant Style Recipes
|
vegetarian
Prep Time 5 mins- Cook Time 25 mins
- Total Time 30 mins
Servings 6
Ingredients
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For Masala Paste
- 3 tbsp Oil
- 4 Cardamom
- 4 Cloves
- 1.5 inch Cinnamon
- 1 tsp Pepper
- 1 tbsp Green Bengal gram
- 1 tbsp Black Gram
- 4 Byadgi chilli
- 4 Red chilli
- 1 cup Fresh Grated Coconut
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For the Curry
- 1/2 cup Grated Onions
- 1/2 cup carrot Pieces
- 1/2 cup Green Peas
- 1/2 cup Potato Pieces
- 1/2 liter Water
- 1/2 tsp Turmeric
- 3 tbsp Tamarind Pulp
- Salt
- 1/2 tsp Chilli
- 1 tsp Jaggery
- 2 tbsp Chopped Coriander
Instructions
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Heat the oil fry Cardamom, Cloves, Pepper, and other ingredients used for the masala paste.
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Grind this along with grated Coconut to make a paste.
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Fry chopped Onions, chopped Carrots, Fresh Peas, Boiled and peeled Potato pieces in the oil left over after frying the Masala.
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Cook these vegetable pieces in half-liter water on a medium flame till they are 80% cooked (Prick the Potato with a fork to check it.)
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Now add the ground Masala paste, Turmeric, Salt, Chilli and cook till the oil floats to the top.
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Add Jaggery, chopped Coriander and remove it from the fire.
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This curry goes well with Chapathi, Poori, Set Dosa and Appam.
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