KaiKari Vella Kurma:(Restaurant Style)
As I told you all before' AK is a big fan of Hotel Saravana Bhavan food, whereas I am totally against it or any Vegetarian restaurant food' for that matter! Its kind of hard for me to find something interesting in the menu! I can't imagine a meatless diet while eating out:( Anyhow, when we visited India recently...my Dad was very thoughtful to take him to his favorite place. He was thrilled to sample the authentic Tamil Breakfast:)...its been ages we have eaten a 'fair breakfast' in the morning. Our usual's are 'black coffee or Corn flakes or rarely some toast' or simply a cup of orange juice:( Well, maybe I should agree that, even though' it is the same usual tiffin items' in the menu(like idly, dosa, vada, pongal, poori etc)...however the 'taste' was absolutely stunning. The food was impeccable. This particular korma was ultimate, simply out of this world. As soon as I arrived back home...I went to different length of procuring the best coconuts' in the market to recreate the same recipe:):) It turned out fairly decent' so here you go...
Mixed vegetables 1/2 kilo
Coconut one, grated and pureed
Green chilies 3-6 sliced
Cardamom 3 crushed
Bay leaf 1
Onion 1 grated
Ginger pate 1 spoon
Coconut oil (preferably).
Heat oil, in a wok...add cinnamon, cloves, cardamom and bay leaf.Wait till it crackles.
Now add sliced chilies, ginger paste and followed by onion paste...saute for few minutes in oil, till fragrant. Add salt and vegetables, cover and cook till tender.
Now add coconut puree and continue cooking over low-medium heat. Once the raw odor of the gravy leaves the pan, oil shows up on top...remove from heat.
Serve warm to go with your appam or iddiappam.