Nilgiri Kurma

Nilgiri literally means in Tamil Blue Mountains located in Southern part of India. Nilgiris district covers various peaks and mountains most of them in Tamil Nadu, few in Kerala and Karnataka State.
I always heard the story why those peaks are named Blue Mountains, every twelve years, Kurunji flowers will bloom in those peaks. The purple flower turns the whole mountain areas into a Bluish color. You can have a look how the mountain looks like here, place is Eravikulam National Park, Kerala. Apart from the rare flowers blooming every 12 years, eucalyptus is widely grown. You can breath in the air the aromatic smell throught the year in those mountains. Summer is the best time because the weather is always remains cooler and pleasant. Winter is very freezing!
So why do they call Nilgiri Kurma? Nilgiris Mountains refers to the lush greenery; in another word Green kurma /Nilgiri kurma is made with fresh herbs to give a green hue.
Many south –Indian restaurant have in their menu list this kurma, but usually “Nilgiri chicken Kurma” will be their specialty! After all, wildlife is common in those mountain areas and people prefer making with goat and chicken.
I am bringing two versions of my kurma both as a slight variation. Both veg & non- veg are equally taste great.


First check out the Veg version:
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Note: You can use what ever vegetable you have. If you are health freak or don't like coconut I would suggest to substitute 1 /2 cup of coconut to 1/4 cup of coconut + 1 diced onion saute in little oil and grind with other masala ingredients.

Ingredients

Mixed vegetable: carrot, green bean, peas (diced)=1 cup
Potato: 1 medium diced
Onion: 1 diced
Oil: 1 tsp or more
Salt: according your taste
Masala No 1:
Coconut: 1/2 cup
Cashew: 6 num
Poppy seeds: 1 tbsp
Fennel seed: 1 tsp
Coriander powder: 1tsp
Masala No 2
Cilantro leaves: 1 cup loosely packed
Green chillis: 6 less or more
Clove: 2
Cardamon: small piece
Green cardamon: 1
Ginger: a small piece or 1 tsp diced
Garlic: 2 cloves or 1 tsp diced
To grind:
Grind masala no 1 and No 2 separately.

Method:
The whole gravy can be cooked in pressure cooker ( to cook much faster) or in pot.
Heat oil in a pot or cooker, add the onion fry until they turn translucent. Add the masala No 2 fry until the raw smell goes away or the oil should come out from the masala.
Add the vegetable, Masala no 1 and a cup of water, adjust the salt level.
Close the pressure cooker and leave exactly 2 whistles not more (the potato and other veg will turn mushy).
Switch off the stove and let it rest another 10 minutes before removing the pressure cooker lid.
If you cook in pot with lid one it, cook until the potato are done !

Serve with any variety rice or roti, naan, chapati!

1.The vegetarian green Kurma goes to Sri who is hosting Herb Mania-cilantro an event created by Dee.
2.This gravy is very rich in flavor, great for party dish. Sending to WYF-Party Food hosted by EC.

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The Non-Vegetarian version:

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I just added equal amount of cilantro & mint, some curry leaves. The heat level is increased little :) The taste is little different because of mint and curry leaves!

Variations: Try with hard boil egg, goat or lamb

Ingredients
Chicken: 1 pound/Lb
Potato: 1 medium diced (optional)
Onion: 1 diced
Oil: 1 tsp or more
Salt: according your taste
Masala No 1:
Coconut: 1/2 cup
Cashew: 6 num
Poppy seeds: 1 tbsp
Fennel seed: 1 tsp
Coriander powder: 1tsp
Masala No 2 :
Cilantro leaves: 1 cup loosely packed
Mint: 1 cup loosely packed
Curry leaves: 2 sprigs
Green chillis: 8 less or more
Clove: 2
Cardamon: small piece
Green cardamon: 1
Ginger: a small piece or 1 tsp diced
Garlic: 2 cloves or 1 tsp diced

To grind:
Grind masala no 1 and No 2 separetly.

Method:
The whole gravy can be cooked in pressure cooker (much faster) or in pot.
Heat oil in a pot or cooker, add the onion fry until they turn translucent. Add the masala No 2 fry until the raw smell goes away.
Add the vegetable, Masala no 1 and a cup of water, adjust the salt level.
Close the pressure cooker and leave exactly 1 whistle not more (the chicken deoesn't need to cook more than that in US).
Switch off the stove and let it rest another 10 minutes before removing the pressure cooker lid.
If you cook in pot with lid one it, cook until the potato are done !

Serve with any variety rice or roti, naan, chapati!
* The kurma is a great side dish for plain rice, roti, sending to Monthly Mingle -Sensational side dish hosted by Ruth, an event originated by Meeta

* The chicken Nilgiri kurma is ending on his way to Srilekha chicken event!
Hope everyone will like one of this Nilgiri Kurma version!
Have a great weekend!