Aloo Kurma Recipe Kerala Style Easy Cooking Procedure Home
Know the details about the Aloo Kurma Recipe Kerala Style Easy Cooking Procedure Home, Aloo Kurma Recipe Kerala Style Best Cooking Process
Kerala Style Aloo Kurma: A Creamy Coconut Delight
Kerala Style Aloo Kurma, with its creamy coconut milk base and a harmonious blend of spices, offers a distinct taste that sets it apart from its counterparts. This South Indian curry is a testament to Kerala’s rich culinary heritage, making it a perfect side dish for appams, chapatis, or steamed rice. Let’s dive into how you can bring this flavorful dish to your table.
Aloo Kurma Recipe Kerala Style Easy Cooking Procedure Home
Ingredients Required
For a serving of 4, you’ll need:
- Potatoes: 4 medium-sized, peeled and cubed
- Coconut oil: 2 tablespoons
- Mustard seeds: 1 teaspoon
- Curry leaves: 10-12
- Onions: 2 medium-sized, finely sliced
- Green chilies: 2, slit
- Ginger-garlic paste: 1 tablespoon
- Turmeric powder: ½ teaspoon
- Coriander powder: 1 teaspoon
- Garam masala: ½ teaspoon
- Thick coconut milk: 1 cup
- Thin coconut milk: 1½ cups
- Salt: to taste
- Fresh coriander: for garnishing
Nutritional Information (Approximate Per Serving)
- Calories: 250 kcal
- Protein: 3 g
- Carbohydrates: 38 g
- Fat: 10 g
- Fiber: 6 g
- Sodium: 70 mg
Preparation and Cooking Time
- Preparation time: 15 minutes
- Cooking time: 25 minutes
- Total time: 40 minutes
Cooking Procedure Overview
The process involves sautéing onions, green chilies, and ginger-garlic paste in coconut oil, followed by the addition of spices and potatoes, and simmering everything in thin coconut milk until the potatoes are tender. Finally, thick coconut milk is added to enrich the curry before it’s garnished and served.
Detailed Step-by-Step Cooking Procedure
- Prepare the Ingredients:
- Start by peeling and cubing the potatoes. Keep them immersed in water to avoid discoloration.
- Slice the onions finely and slit the green chilies.
- Sauté the Spices:
- Heat coconut oil in a pan. Add mustard seeds and let them splutter.
- Add curry leaves and sauté for a few seconds until aromatic.
- Introduce the sliced onions and slit green chilies to the pan. Sauté until the onions turn translucent.
- Stir in the ginger-garlic paste and cook until the raw smell disappears.
- Cook the Potatoes:
- Add turmeric powder, coriander powder, and garam masala to the pan. Mix well.
- Incorporate the cubed potatoes, ensuring they’re coated with the spices.
- Pour in the thin coconut milk and salt. Mix well, cover, and cook on a medium flame until the potatoes are tender.
- Final Touches:
- Once the potatoes are cooked, reduce the flame and add the thick coconut milk. Stir gently and heat through without bringing it to a boil.
- Garnish with chopped fresh coriander leaves.
Tips
- Avoid boiling the curry after adding thick coconut milk to prevent it from splitting.
- For an extra layer of flavor, you can add a pinch of fenugreek powder towards the end.
Serving Procedure
Serve the Kerala Style Aloo Kurma hot alongside fluffy appams, chapatis, or steamed rice for a comforting meal.
Serving Decoration Ideas
- A drizzle of coconut oil and a sprinkle of fried shallots can add an extra dimension to the dish.
- Serve in traditional earthenware to enhance the authentic Kerala dining experience.
Things to Know
FAQ
Q: Can I use canned coconut milk? A: Yes, canned coconut milk works well. Use a mix of water and coconut cream for thin and thick coconut milk respectively.
Q: How can I store leftover Aloo Kurma? A: Store it in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.
Q: Is it possible to make this dish spicier? A: Absolutely! Adjust the number of green chilies or add red chili powder to achieve your desired level of spice.
Kerala Style Aloo Kurma is more than just a curry; it’s a celebration of flavors that brings warmth and comfort to any meal. Whether you’re a seasoned chef or a novice in the kitchen, this recipe promises to deliver a taste of Kerala’s cherished culinary traditions right to your dining table.
