Carrot Kurma Recipe (Easy Carrot Curry for Chapati)
Carrot kurma also known as carrot korma, carrot gravy or carrot curry is a simple side dish that is made with carrots, coconut and a few spices. The carrots add a sweetness, while the fresh coconut masala gives the kurma a lovely flavour and thickness. It is easy to make and perfect with chapati or pulao.
Equipment
Pressure cooker
Blender
Ingredients
- 2 large Carrots around 3 cups
- 5 no Beans around ¾ cup
- 1 medium Tomato chopped finely
- 1 teaspoon Salt to taste
- 3 cups Water as needed
For Grinding (Yellow Paste)
- 1 cup Fresh Coconut grated
- 1 teaspoon Fennel Seeds
- 1 piece Cinnamon
- 1 tablespoon Roasted Gram Dal (pottu kadalai)
- 1 teaspoon Poppy seeds
- 2 teaspoon Ginger chopped
- 4 cloves Garlic peeled
- 5 no Dry Red Chillies
- 1 teaspoon Turmeric Powder
For Garnishing
- ¼ cup Coriander leaves chopped finely
Instructions
- Take all ingredients for grinding in a blender and puree till smooth.
- Now take carrot, beans and tomatoes in a pressure cooker and add salt and water and pressure cook for 3 whistle. Now turn off the heat and let the steam go by itself.
- Now add the ground masala and mix well. Bring it to a boil and simmer for 5 mins.
- Add coriander leaves and mix well.
- Serve.
Nutrition
Nutrition Facts
Carrot Kurma Recipe (Easy Carrot Curry for Chapati)
Serving Size
1 servings
Amount per Serving
Calories
109
% Daily Value*
Fat
7
g
11
%
Saturated Fat
6
g
38
%
Polyunsaturated Fat
0.4
g
Monounsaturated Fat
0.4
g
Sodium
626
mg
27
%
Potassium
322
mg
9
%
Carbohydrates
11
g
4
%
Fiber
4
g
17
%
Sugar
4
g
4
%
Protein
2
g
4
%
Vitamin A
6353
IU
127
%
Vitamin C
10
mg
12
%
Calcium
58
mg
6
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.