Kurma for Parotta by Selvi

Kurma for Parotta by Selvi

1 cup grated coconut, quarter cup khasa khasa, one table spoon saunf, shredded onion 1/2 cup, diced tomato one cup, three green chillies, one tablespoon cashews, one medium piece of ginger all these to be ground into paste. Then cut half onion into long fine strips and half tomato. In a kadai, take two table spoons of oil, add bayleaves then jeera and little saunf haldi one teaspoon garam masala and then fry the onion till brown. Then add tomatoes and when they turn soft add the ground paste and salt and allow it to boil, it takes around 20 minutes for the raw smell to go and get the aroma. By then the oil also will come off the korma. Then add finely cut kothmir. Infact you can add peas, cauliflower, boiled potato pieces etc after the tomatoes, in case you want it liquid you can avoid the vegetables. //

ithu naan try pannirukken..I add garlic too while grinding...yummmmmmm..:)