CASHEW - 8

firstly, in a small blender take ½ cup coconut, 1 tbsp putani and 8 cashews

1

FENNEL - 1 TSP

also add 2 chilli, ½ inch cinnamon, 3 pods cardamom, 1 tsp fennel and 1 tbsp poppy seeds

2

BLEND - SMOOTH PASTE

blend to smooth paste adding ¼ cup water. keep aside.

3

CUMIN - 1 TSP

in a large kadai heat 2 tbsp oil and saute 1 tsp cumin, 1 bay leaf

4

ONION - HALF SLICED

also, saute ½ onion and 1 tsp ginger paste until it softens.

5

PEAS - 4 TBSP

further add 1 carrot, 1 potato, 6 beans and 4 tbsp peas

6

SAUTE - 2 MINUTES

add 1 tsp salt and saute for 2 minutes

7

WATER - 1/4 CUP

now add ¼ cup water, cover and cook for 5 minutes.

8

WHITE MASALA PASTE

once the vegetables are almost cooked add in the prepared white masala paste.

9

TURNS AROMATIC

saute for 2 minutes until the raw flavours disappear

10

WATER - 1 CUP

add in 1 cup water and mix adjusting consistency as required

11

COOK - 5 MINUTES

cover and boil for 5 minutes making sure the flavours are well absorbed

12

CORIANDER - 2 TBSP

also add 2 tbsp coriander, 2 tbsp lemon juice and mix well

13

READY TO EAT

finally, enjoy white kurma with chapati and idiyappam.

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