Udupi Kurma

1. 1
   prep

   Soak the poppy seeds and cashews.

   Place poppy seeds and cashew nuts in a small bowl with warm water. Set aside for 15 minutes to soften.

2. 2
   boil · ~7 min

   Boil the vegetables until just tender.

   1.Bring a pot of water to a rolling boil.

   2.Add diced carrots, potatoes, chopped green beans and green peas.

   3.Boil for 6-7 minutes until vegetables are fork-tender but still hold their shape.

   4.Drain and set aside.

   TIPDon't overcook the vegetables — they will simmer in the gravy later.
3. 3
   roast · ~2 min

   Dry roast the whole spices for the masala paste.

   1.Place a small pan over low heat.

   2.Add cinnamon stick, cloves, green cardamom and fennel seeds.

   3.Dry roast for 1-2 minutes until fragrant.

   4.Remove from heat and let cool completely.

   TIPLow heat is essential — burnt spices taste bitter.
4. 4
   mix · ~2 min

   Grind a smooth masala paste.

   In a blender jar, combine the roasted whole spices, soaked poppy seeds and cashew nuts (drain them first), grated coconut, ginger, and green chilies. Add a splash of water and grind to a smooth, fine paste.

   TIPGrind in batches if needed — the paste should be silky with no grainy bits.
5. 5
   saute · ~8 min

   Sauté the onions until golden.

   1.Heat oil in a deep pan or kadhai over medium heat.

   2.Add sliced onions and sauté for 5-7 minutes until soft and golden brown.

   3.Add chopped tomatoes and cook until they turn mushy and release their juices.

   TIPStir occasionally to prevent onions from sticking.
6. 6
   saute · ~1 min

   Cook the spice powders with the onion-tomato base.

   Add turmeric powder and red chili powder to the pan. Sauté for 30 seconds until the raw smell disappears.

7. 7
   simmer · ~12 min

   Add the masala paste and simmer.

   1.Pour the ground coconut-spice paste into the pan.

   2.Add 1.5 cups of water and stir well to combine.

   3.Bring to a gentle simmer and cook for 10-12 minutes, stirring occasionally.

   4.The gravy will thicken and tiny oil droplets will appear on the surface.

   TIPKeep the heat low — coconut-based gravies can scorch easily.
8. 8
   simmer · ~5 min

   Add the boiled vegetables and finish cooking.

   Gently fold in the boiled vegetables and salt. Simmer for another 5 minutes so the vegetables absorb the flavors and the gravy coats them well.

9. 9
   temper · ~1 min

   Make the final tempering.

   1.Heat ghee in a small tadka pan over medium heat.

   2.Add cumin seeds and let them crackle and turn golden (15-20 seconds).

   3.Add curry leaves and fry until crisp (10 seconds).

   4.Immediately pour this tempering over the hot kurma.

   TIPPour the tempering while it's still sizzling — that's what infuses the kurma with its final burst of aroma.
10. 10
    garnish

    Garnish with fresh coriander leaves and serve hot.

    Mix gently, then transfer to a serving bowl and sprinkle chopped coriander leaves on top.

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