Turnip Kurma

 

We had a good harvest of turnip and radishes from our garden last week. I made turnip kurma and used the radish in sambar. I am sharing the turnip kurma recipe here. The flavor of adding fresh vegetables in dishes gives a different flavor and taste to the dish. This kurma can be had with rice, dosas or chapathis.  Here I have served it with chapathis and moong dhal curry.

Ingredients:

1. Turnips, small size, 3-4, peeled and chopped into small pieces.

2. Diced onions, 1 cup.

3. Chopped tomatoes, 1/2 cup.

4. Green chillies, slit into two, 2.

5. Curry leaves, a handful.

6. Make a paste out of 1 cup of grated coconut, 1 tablespoon of cashews, 1/2 teaspoon of fennel seeds.

7, Mustard seeds, 1/4 teaspoon.

8. Cloves, 2.

9. Cinnamon and bayleaf, a small piece.

10. Turmeric powder, 1/4 teaspoon.

11. Chili powder, 1/2 teaspoon.

12. Salt, 1/2 teaspoon.

13. Ginger-garlic paste, 1/2 teaspoon.

Preparation:

Heat a pan with a tablespoon of oil. Once the oil turns hot, add the mustard seeds and let it splutter. Then add the cloves, cinnamon and bay leaf and fry for a few seconds. Now add the diced onions and saute until translucent. Add the diced tomatoes, chilies, curry leaves, ginger-garlic paste and mix everything. Keep sauteing until everything is well blended. Now add the turmeric powder, chili powder, salt and mix everything and keep frying everything for a minute. Now add the ground paste along with 3 cups of water and the cut turnips and mix everything well. Cook covered under medium flame until the turnips are cooked. If needed, more water can be added to reach the desired consistency. Serve hot with rice, chapathis.