Thayir Kuruma (Thayir Aloo Kurma)


  • Boil about 4 potatoes (pressure cook) , peel and cube them into big pieces
  • Grind 1/2 red onion and 1 tbsp of KasaKasa into a fine paste and set aside
  • Heat 3 tsp of oil in a pan
  • Season it with 1 inch cinnamon stick, 4 cloves, 1 tsp of Fennel seeds, 1 spring of curry leaves
  • Add 2 long green chillies slit lengthwise
  • Add 2 tsp of ginger-garlic paste and saute all well in low flame
  • Add 1/2 red onion finely chopped. Add a pinch of salt and Saute till the onion browns
  • Add the ground onion paste, a pinch of Turmeric powder (Haldi) and saute well till oil oozes out
  • Add 1 tsp of red chilly powder, 2 tsp of dhania powder and saute for a minute
  • Add the cubed Alu and stir well till the masala coats the potatoes
  • Add 1 cup of water, cover and cook for 7 minutes
  • When the water comes to a boil, simmer the stove
  • Beat 1 tbsp of curd in 3 tbsp of water
  • Add the beaten curd to the curry slowly and simmer for another 5 minutes
  • It is important to keep the flame low anytime you add buttermilk or milk to the curries so the milk/curd will not break down and disintegrate
  • Add raw curry leaves at teh end for additional aroma
  • Serve hot with Rotis or Idli/Dosa or even plain rice

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