This is also one more stolen recipe from my granny. There they will prepare this only with potato, just i have added some green peas to it. We use it for all kinds of tiffins like chappathi, dosa, poori and idly. Its a good combination with everything. Ours is a very big family and we gather together for pongal in my native village. To serve everyone she used to prepare either this kurma with idly or else sambar. But the taste will be great there, as she will grind the masala with hand grinder. She have never missed the proportion even while preparing in big big vessels and that will serve for everyone. Great people. Here goes the recipe.
Wheat Flour - 3 cups
Sooji - 2 tbsp
salt to taste
Gingelly oil - 1 tbsp
Hot water for making the dough.
Mix all the ingredients(except water) well. Then slowly add the hot water and make a very tight dough, thats how we can prepare poori with less oil. Make small balls out of the dough and roll into circles with the chappathi stone. Deep fry it in oil and serve hot with kurma.
Potato(Cooked) - 4-5
Green Peas - 1 cup
Onion(big) - 2
Tomato - 1 big
Ginger Garlic Paste - 2 tsp
Cinnamon - 2 sticks
Clove - 4
Garam Masala Powder - 1 tsp
Salt to Taste
Coconut - 5 tbsp
Pearl Onion - 10
Green Chillies - 7 (depends on how spicy you want)
Fried Gram - 1 tbsp
Khus Khus - 1 tsp
Saunf - 1 tsp
Jeera - 1 tsp
Coriander Leaves - 1/2 cup (finely chopped)
First bake the potatos, peel the skin off and smash it into small pieces. Mince the onion and tomato.
In the kadai, fry the pearl onion and green chillies with 1 tsp of oil till the raw smell goes off. In the mixer add this fried onion and green chillies along with rest of the items mentioned to grind and grind it to a smooth paste.
In a kadai, add 2 tbsp of oil and saute the cinnamon and clove. Then add the onion and saute it till it becomes translucent.
Add the ginger garlic paste and saute for a while. Now add the tomatoes and saute till they are cooked well.
Add the peas, potato, garam masala powder salt and 2 cups of water. Once it starts boiling, add the ground paste and cook for 10 mins, by sauting in between.
Garnish it with coriander leaves and serve hot with poori.