Idli Kurma

Steps

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1. 1
   Heat a pan and add 2 teaspoons of oil. Once hot, add a handful of small onions, 1 piece of ginger, 4 green chilies, a handful of garlic cloves, and 1 large onion chopped into small pieces. Sprinkle a pinch of salt and fry well.
   ▶ ≈0:29
2. 2
   Keep the stove on low heat and sauté the onion mixture until well browned. Then add 2 tablespoons of cashew nuts, 1 teaspoon of poppy seeds, and 1 teaspoon of anise seeds. Mix and sauté until the onions are deeply browned.
   ▶ ≈0:53
3. 3
   Turn off the stove and allow the mixture to cool completely. Transfer it to a mixer jar, add the required amount of water, and grind it into a fine paste. Set the paste aside.
   ▶ ≈1:08
4. 4
   Heat another pan and add 2 teaspoons of oil along with 2 teaspoons of ghee. Once hot, add 1 bay leaf and keep the heat on low. Add a pinch of salt, 2–3 cloves, and a small piece of galangal.
   ▶ ≈1:20
5. 5
   Add 2 large onions halved lengthwise and a bunch of curry leaves. Sauté until the onions become translucent, being careful not to brown them.
   ▶ ≈1:44
6. 6
   Add 2 medium tomatoes cut lengthwise, a pinch of salt, and 1/4 teaspoon of turmeric powder. Sauté until the tomatoes are soft and well cooked.
   ▶ ≈1:56
7. 7
   Add 1 medium boiled potato that has been peeled and mashed. Follow with 1 teaspoon of chili powder and 1 teaspoon of coriander powder.
   ▶ ≈2:09
8. 8
   Pour in the reserved onion paste that was prepared earlier. Mix well and sauté for about 1 minute to combine all the flavors.
   ▶ ≈2:47
9. 9
   Add 2 cups of water (or adjust according to desired consistency—more water for a thinner kurma, less for thicker). Taste and add salt as needed. Stir well.
   ▶ ≈3:13
10. 10
    Bring the mixture to a boil over high heat and allow it to simmer for about 10 minutes until it reaches the desired consistency and the green smell has dissipated.
    ▶ ≈3:37
11. 11
    Sprinkle a handful of chopped coriander leaves over the kurma, stir to combine, and serve hot with idli.
    ▶ ≈3:49