If you have explored local food joints in the deep South of Tamilnadu, you can relate to this Idli dosai kurma. It is one of the popular gravy served for Idli | kurma along with watery chutney | thanni chutney. Food joints in Madurai, my home town, are very popular for this. I have tasted this in small eatery outlets. We even love this with poori too. Usually, they don’t add any vegetables in making this Thanni kurma. It will be watery. I have seen my friends bring this to school also along with idli. I added potato and made this slightly thick to suit my family’s taste. Apart from idli and dosa, this kurma pairs well with chapati, poori, biryani, and kuska too. Also, check out some interesting side for Idli | dosa
Kumbakonam kadappaTirunelveli Mapillai SodiPeas kurmaKuska biryani
Idli dosai kurma recipe
Let’s first grind the cashew nuts, pottukadalai, red chili powder, green chili, ½ tomato, coconut, fennel seeds and kalpaasi into a fine paste.
Add water to grind this into a smooth paste. You can add 1-2 cloves of garlic while grinding.Keep this aside.
In a pan add oil and add the mustard seeds and curry leaves.Once the mustard crackles add the onions and saute till translucent.
Now add the finely chopped tomatoes to this and cook till it becomes mushy.
Add the ground paste to this and add 1 cup of water.
Now add the boiled mashed potato.Adding potato is optional, you can make it as a plain kurma too.
Now add ½ – 1 cup of water. Kurma tends to thicken once it is cool, so add water accordingly.Add salt and mix well.Let this boil for 5 minutes.
Switch off the flame and garnish with coriander leaves.Idli dosai kurma is ready.
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