Again a warning , This is one for a street food buff like me or who always ogled at them but restrained from eating only on hygenic point of view, then this one is a sure try. I dont know why I always like eating at street food licking my fingers more than some food in a posh restaurant with spoons and forks . I probably was a dog in the last birth , the impact still hangers in this birth as well I guess.
Back in native, the only outside food allowed at home is parotta, apparently because Karur is known for its parotta accompanied with this luscious kozhambu. Being in bangalore, getting a parotta itself is a big deal , leave alone this scrumptious kurma accompaniment and since me having used to this non veg kurma , I am not able to accustom to the vegetable kurma provided at hotel . They are too very vegetiranish . So, I tried this substituting with mushrooms and it turned out as good as I get in Karur.
This parotta has a special style of eating as well.Please get to the last para to know how to eat this .:D ..
Let me get into the recipe :
- Mushroom - 200 gms
- Bay leaf - 1
- Onion - 2 nos.
- Tomato - 1
- Ginger and garlic paste - 1 tsp.
- Coconut scrapped - 1 cup
- Everest Sabzi/chicken masala - 3 tsp.
- Coriander powder - 2 tsp.
- Chilli powder - 2 tsp.
- Salt to taste
- Oil - 3 tsp.
- Heat a pan and oil , once oil is hot enough add bay leaf and onion , fry onion untill it turns golden brown.
- Then add ginger garlic paste and saute for few seconds.
- Add mushroom and fry for a minute.
- Now add tomato , all masala powder and salt and fry until oil leaves on its sides.
- Grind scrapped coconut and add it to the above mixture and add enough water and boil it nicely.
- Consistency of the kurma is to be really thin , so that parotta gets soaked up well.
- Tear the parotta into small pieces and then pour this kurma enough to soak those pieces well . Let it soak for a minute and then just binge on this .