Friday, October 3, 2008

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.

green kurma
First check out the Veg version:
Print this
 
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:
Print this
green kurma


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!

45 comments:

DEESHA said...

cool yaar .. i havent heard abt this at all .. looks very good

Divya Vikram said...

Looks rich with the coconut milk..You always manage to make up to all events in a single shot..Great going..

Uma said...

nilgiri kurma is such a nice name for this delicious curry! It's good that you always give both veg and non-veg versions. You are so thoughtful! This curry sounds and looks yum, so will be trying this soon!

Madhavi said...

Greattttttttttt entry, lovely name as well. Very nice recipe and looks rich, creamy, and delicious!!!

Usha said...

I have never heard of this dish...it looks wonderful :)

Suma Rajesh said...

wht a rich creamy chicken nilgiri kurma..areee vaaaa....started drooling cham...gud entry dear..

anudivya said...

Egg would be a great subtitution for people like me. Looks very authentic Cham. Have a great weekend.

Hetal said...

lovely recipe..Have something for u in my blog,check it out!!

Sireesha said...

Very nice name looks rich and creamy.....

srikars kitchen said...

Looks rich & delicious... lovely colour...

Happy cook said...

Wow i love both the veg and non veg .
Looks so creamy too,

Mahimaa's kitchen said...

this is new to me.. looks gr8!

LG said...

Cham..both the dishes are looking very rich and creamy. Nice one..

Curry Leaf said...

Delicious Cham,Loved the look.I love this Kurma.Coriander +Coco milk = rich creamy greeny.'Chaming?'

Curry Leaf said...

Cham,Send it to MM-sensational sides at http://justaddeggs.blogspot.com/2008/09/monthly-mingle-sensational-sides.html.I had just sent mine.

Cham said...

Curry leaf Thank you once again gal to pointing out another event.

kamala said...

Never heard abt this name Cham...Two in one shot again..Looks yummy.

Sukanya Ramkumar said...

Hi Cham...
This is so cool. Looks so good. Nice recipe. Love to have it with some roti....

Uj said...

Hi Cham,
Nilgiri kurma looks delicious. I will surely try this. Its good that you give both the vegetarian as well as non vegetarian recipes.

Aparna said...

Do we love this kurma?
I make it often (the veg version) and have had it in restaurants, but never knew it was called Nilgiri Kurma.

meeso said...

That looks and sounds delicious!!! I imagine it smells great!

Sangeeth said...

you have both veg and non veg version..thats so nice cham..i luved the veg version more!

Shreya said...

Hi, so nice that you posted both veg and non-veg recipes:-) Love the colour, and the kurma is perfect.

sra said...

The Spouse is standing over my shoulder and trying to analyse what Nilgiri Kurma means without reading the post!

Dibs said...

What a co-incidence! I was viewing vah-chef's nilgiri kurma video, just yesterday, and then realised its a chicken kurma. Great to see the veggy version here. Masalas look like a winning combination.

Cynthia said...

The mountain is so beautiful. I could stare at that scene all day.

Sujatha said...

Hmm, never knew this kurma had a name! I make a similar version for chapathis, but just call it Plain veg kurma.. The name makes more sense after reading your post.. Good one, Cham!

mitr_bayarea said...

Cham-

Loved the nilgiri kurma vegetarian, great side dish for fall and winter. Thanks for putting veggie version.

Madhavi said...

Hey Cham, u can find moriyo in any Indian stores next to sabudana. It's look like rava!!!

raaji said...

The herbs sure must have bought the nilgiri's essence.....love both the versions cham.....

Vaishali said...

Delicious-looking kurma, Cham, and since anything with the suffix kurma is a hit in my home, you can be sure I'll be trying this soon!

easycrafts said...

Looks superb..thanks for the entry

Jaishree said...

Looks rich with the coconut milk..lovely recipe..

Richa said...

nilgiri kurma...what a lovely name :) i learn't something similar from a friend, though she grinds eveything together, sure tastes great! thanks for the links to the lovely flowers, cham!

Anamika:The Sugarcrafter said...

Hi cham
loved the insight into nilgiris and your recipes for veg and non-veg kurma is a must to be made. Thanks for sharing the recipe.

Meeta said...

oh how wonderfully flavorful! this is a great entry for the MM - thanks cham! Hope you are doing well?

Sukanya Ramkumar said...

Hi Cham....
Kurma looks so rich and delish. Loved the pictures a lot. YUM!

Madhuram said...

Even I haven't heard about Nilgiri Kurma earlier. But my mother in law prepares a similar side dish with lot of coriander called Dhariwala. I'll try the veg. version sometime soon.

ANJALI J. said...

this looks awesome.. sounds delicious..name itself is so tempting :)

Pearlsofeast said...

Oh!!!, Cham going through ur ingredients make me salivating.It is awesome and superb.

Ruth E said...

This looks delicious!!!! A great entry to the mingle, thank you!

sabina said...

Dear Cham,
Just now made nilgiri kurma with chicken,made a slight variation,wanted a little sour taste so added juice of a lime at the end and can't believe itz so nice and thanku so much for sharing this recipe...I wud like to know if the white kurma is the asaad kulambu(otherwise called)as my grand mom used to make tis but she is nomore and none knows the exact recipe...I would love to try that recipe too..Keep up the good work..thanku once again...

Cham said...

Dear Sabina:Glad that you tried and like my Nilgiri Kurma :)
The white Kurma is totally different than "Assadu" , Assadu is usually made with fish(but the ground masala is coconut and green chilli) No Ginger garlic paste ! The end we add some lime juice also and NO garam masala , etc... The white kurma masala is different...
Hope it helps you and If I find the right fish I will post the assadu recipe too..

Supriya said...

Hi Cham, just dropped in to say I tried an old recipe of urs - Nilgiri Kurma (veg.) and was very pleased with the wonderful dish. I will be making it over and over again.

indian curry recipes said...

nice recipe. thanks for posting.
Check this recipe for nilgiri chicken by Bobby Saigal - http://www.gdayindia.com.au/nilgiri-chicken-recipe-mod-oz