Pampered with immense flavours , this Karnataka-style Poori Kurma is a typical South Indian filling breakfast
Have sumptuous and healthy treats on your table with this Poori-Kurma recipe. Poori-Kurma is a traditional family-friendly Indian cuisine that appeals to all taste palates. This Sprouted Moth Beans Kurma, a warming, sweet, spicy and sour curry, is complex in flavours but absolutely delicious. Tender Moth beans are prepared in a onion-potato based curry and aromatic whole spices with the addition of coconut. The slight sourness of the tamarind balances the sweetness of the coconut and jaggery gracefully. The aroma of Kurma is such that it permeates into the air. Kurma is a South Indian gravy loved to be eaten with freshly cooked, puffed pooris. Puri is generally a dough made with wheat flour. Fine Rava is combined to add texture and make puris crispy.
Poori, also spelled as puri is a speciality of Indian Subcontinent. Having its roots in India, this wholewheat fried bread is widely served and happily enjoyed during various festivals, auspicious religious days and more. It can be eaten as a small meal or snack with pickle, or a luscious breakfast or lunch with a variety of sabzi. Whereas Kurma or Korma is a Mughlai special Indian cuisine where veggies, lentils or meat is simmered in a fragrant and comforting stew.
Prep time – 10 minutes
Cooking time – 60 minutes
Servings – 3
1. In a sauce pan, add sprouted moth beans and pour water. Add salt and boil until it becomes soft. Keep aside.
2. In a separate skillet, heat some oil and add bay leaves, cloves, cardamoms, and cinnamon. Sauté well for few minutes.
3. Now, add in the chopped onions and sauté until it turns translucent.
4. Add the cubed potatoes followed by water. Cover and cook for 6 minutes or until the potatoes are soft.
5. Now, transfer the cooked sprouted moth beans into the cooked potato curry.
6. Add the curry powders like – turmeric powder and salt followed by the tamarind water, jaggery, coriander powder, red chilli powder, garam masala and grated coconut. Mix the ingredients thoroughly.
7. Allow the kurma to come to a boil. Turn off the flame and let it sit for 10 minutes.
8. In a mixing bowl, combine wheat flour, fine rava, and salt. Knead a slightly stiff dough for pooris with warm water, as much required.
9. At last add little bit of oil to roll the kneaded dough. Let it rest for 20 minutes.
10. Take small portions and form tiny balls. Apply little oil and make pooris until the dough is fully-utilised.
11. In a large skillet, pour enough oil to fry pooris.
12. Slowly and gently drop the pooris into the oil and dee fry them until they turn golden and crispy.
13. Serve while hot and crispy with kurma.
Kurma-Poori is a perfect go-to weekend supper as you feel like doing nothing after gobbling this filling, delicious and ideal meal. So, plan a brunch get-together and coddle your near and dear ones with this extremely moreish kurma with crispy pooris!