Pudina Kurma or Green Kurma is a flavorful aromatic Side dish Recipe made using fresh pudina leaves and coriander leaves. The addition of the fresh green leaves gives a nice color and exotic flavor to the kurma. The pudina leaves and coconut along with few ingredients are ground to a coarse paste and blend with fresh steam cooked vegetables which gives a great treat to your taste buds. Pudina Kurma is an excellent side dish for all South Indian recipes. This is a perfect Side dish served along with Vegetable pulav and Rava Idli in many restaurants in Karnataka.
Ingredients for making Pudina Kurma
Carrot - 2 nos.
Beans - 10 nos.
Cauliflower florets - A handful
Potatoes - 1 no.
Onion - 2 nos.
Tomato - 1 no.
Ginger garlic paste - 2 tbsp.
Salt as required
A pinch of turmeric powder
To grind
Grated coconut - 1 cup
Cashews - A handful
Pudina / Mint leaves - A hanful
A sprig of curry leaves
A handful of Coriander leaves
Green Chillies - 4 nos.
Poppy seeds - 1 tbsp.
Method for making Pudina Kurma
1. Grind all the ingredients given under "To grind" to a coarse paste. Cut the vegetables into cubes and team cook the vegetables with salt in a pressure cooker and keep aside.
2. Heat oil in a kadai, add saunf, cloves, cinnamon stick and cardamom when you get a nice aroma add chopped onions and saute till transparent.
3. Add ginger garlic paste and saute well and next add chopped tomatoes and saute till it becomes mushy.
4. Next add salt and turmeric powder along with the ground coarse paste and add a cup of water and boil till the raw smell disappears. This kuruma should be watery in consistency.
5. Now add the steam cooked vegetables stir well and allow this to cook in allow flame for 3 minutes.
6. Switch off the flame and garnish with coriander leaves.
Pudina Kurma or Green Kurma is ready to be served with Poori, Pulav or Rava Idli. Since this kurma is watery in consistency this can be poured on top of Pulav or idli.
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