Carrot and green peas kurma(Carrot and green peas in Coconut milk)

Carrot and green peas kurma

A mild gravy which is best for poori, aapam and jeera rice. In this kurma, I have added moong dal and coconut milk to add thickness and extra colour to this quick and simple recipe. This dish is sure to win your family's hearts with its creamy texture and mildly flavoured. You can prepare this kurma within 15 minutes with the store bought coconut milk, but I usually prepare my own coconut milk. You can change the vegetables, whatever you have on hand, but I think sweeter vegetables like (carrots, green peas, sweet corn and chayote) works especially well. For this kurma coconut oil tastes good with the mild flavours. I haven't added any dry spices, but if you want to add, you can include while sauteing the onions.

Carrot and green peas kurma with step by step photos

A mild gravy which is best for poori, aapam and jeera rice. In this kurma, I have added moong dal and coconut milk to add thickness and extra colour to this quick and simple recipe. This dish is sure to win your family's hearts with its creamy texture and mildly flavoured. You can prepare this kurma within 15 minutes with the store bought coconut milk, but I usually prepare my own coconut milk. You can change the vegetables, whatever you have on hand, but I think sweeter vegetables like (carrots, green peas, sweet corn and chayote) works especially well. For this kurma coconut oil tastes good with the mild flavours. I haven't added any dry spices, but if you want to add, you can include while sauteing the onions. Let's see how to prepare Carrot and green peas kurma with step by step photos.

Prep time : 15 minutes
Cook time : 25 minutes
Total time : 40 minutes
Serves : 4

Ingredients

2 medium carrots
1/4 cup green peas
3 tbsp moong dal
2 green chillies
1 onion
2 tomatoes
1/4 tsp turmeric powder
1/4 tsp chilly powder
1/4 tsp garamasala powder
1/2 cup coconut milk or extract coconut milk with 6 tbsp coconut
1/4 tsp mustard seeds
1/4 tsp urid dal
few curry leaves
1 tbsp coconut oil
salt

Cooking Directions

1. Peel and cut the carrots into medium sized fingers. Soak the moongdal for 10 minutes. Take a small pressure cooker and add the carrots, green peas and place the moong dal in a separate bowl. Add a little water and pressure cook for 2 whistles.

2.Slice the onions and tomatoes. Chop the green chillies into thin round slices.Heat oil in a kadai and add mustard and urid dal. When it splutters add the green chillies and onions. Saute it medium flame until golden brown.

3. Next add the tomatoes and curry leaves. Saute it for few more minutes.

4.Then add the cooked moong dal and 1/4 cup of water. Mix them well and close it with a lid. Let the moong dal to blend well with the onions and tomatoes.

5. Once the moong dals have dissolved, open the lid and add the carrots and peas.

6. Now add required salt and mix them gently with the ladle.

7. Then add chilly powder, turmeric powder and garamasala powder.

8. When it starts to boil reduce the flame to low and add the coconut milk. Mix well and cook on a medium flame for 4 minutes, while stirring occasionally.

9. After few boils switch off the flame. Do not close it with the lid immediately allow them to cool for a while and transfer it to the serving dish.

If you try this recipe for Carrot and green peas kurma leave your comments below and share the recipe for your friends and family.

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