1. Jack fruit seed ---- 30 nos
2. green chillies ---- 15 nos
3. ginger & garlic paste ---- 1/2 teaspoon
4. Tomato ---- 1 no
5. small onions ---- 20 nos
6. salt to taste
To Temper
1. Elachi ---- 1 nos
2. cinnamon ---- 1 small bit
3. clove ---- 1 nos
4. oil / ghee ---- 1/2 teaspoon
5. curry leaves & coriander leaves ---- 1 tablespoon
6. green chillies whole ---- 7 nos
To Grind
1. coconut ---- 6 to 7 tablespoons
2. Khus Khus / poppy seed ---- 1 teaspoon
3. cashew nuts ---- 3 nos
4. badam nuts ---- 3 nos
Preparation Method
1. Clean and remove the skin of jack fruit seeds.
2. Take 8 green chillies , 20 nos small onions , salt to taste and grind it raw as a smooth paste and keep it aside.
3. Then grind khus khus , cashew nut , badam nut , & coconut separately to a fine smooth paste and keep it aside.
4. Heat a pressure cooker and add grinded onion & chillies paste , ginger & garlic paste , chopped tomatoes , jack fruit seeds and 1 cup of water and pressure cook for 1 to 2 whisle.
5. Then cool down the pressure cooker and open the lid then add the grinded cashew , coconut paste and add 1 1/2 cup of water and allow to boil in medium flame.
6. Then pre heat the oil in a pan & spultter cinnamon, clove , Elachi , chopped onion & garlic , whole green chillies , curry leaves and add this to the boiling kurma.
7. When the kuruma is thick enough then put-off the flame and add chopped coriander leaves and transfer it to a bowl.
Serve this for pulav , white rice , ghee rice , pea pulav , chappatis , pooris , Roti's , naan & parathas.
Note
* If you add 1 teaspoon of lemon juice to the kuruma before serving gives some extra taste to the kuruma.
* You can also add thick coconut milk to this kuruma it also gives some good taste.
* If you want to use less coconut milk, then you can use minimum amount of coconut and add 2 tablespoon of pottukadalai while grinding coconut paste. This will also helps to thicken the kuruma.
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