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carrot kurma

Jun 5th, 2006 | By | Category: All Recipes, Curries & Gravies, Veg - Recipes

Carrot kurma


Baby carrots – 15 (each carrot cut into two pieces)

onions – 5 (chopped lenght wise)

curry leaves – 2 sprigs

curd – 1 big cup (whipped in a blender)

oil – 2 tb sps

water – 1 1/2 cup

chillie powder – 2 t sps

poppy seeds (gasagasalu) – 2 tb sps

cashew nuts – 2 tb sps

cloves (lavangalu) – 4

elaichi – 2

dalchini – 1 small stick

coriander seeds (dhaniyalu) – 2 tb sps

jeera – 1 tb sp

ginger – 1 inch piece

garlic – 3 cloves


1. Grind poppy seeds, cashew nuts, cloves, elaichi, dalchini, coriander seeds, jeera, ginger and garlic to smooth paste with little water.

2. heat oil in a pan, add chopped onions, curry leaves and fry till onions turn soft.

3. add baby carrots, mix well. cover the pan with a lid and cook in low flame for 4 mts.

4. remove the lid, add ground paste, turmeric powder, chillie powder, salt and mix well. add 1 1/2 cup of water.

5. Raise the flame and bring it to boil. reduce the flame and cover with a lid. Allow the carrots to turn soft (takes about 10 mts)

6. revome the lid, add whipped curd and cook in high flame till the gravy turns thick.

7. serve hot with chapathi or rice.

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  1. Nice recipe, Thota. I make mixed vegetable kurma, using the same masala.

  2. […] it with a fork, serve hot with carrot kurma, aloo curry or raita. Tags: annam, coconut, kobbari, pulao, rice var […]

  3. Nice recipe. Before grinding should we want to roast all ingrediants.

  4. Hi Lekha,

    Since poppy seeds do not grind easily, I would suggest you roast them on low flame for a few minutes. The rest could go in directly. However roasting brings out the flavors from the spices. Its your preference. I keep alternating between raw and roasted spices. Hope that helps.

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