Aapam and Kurma has been a combination of sorts  a marriage made in heaven, spongy white silky pieces of aapam dunked in spicy fragrant kurma and the meeting of the softness of the aapam and the fiery spice in the kurma, and the day is made. My first ever taste of Aapam and Kurma was in a restaurant in Madurai,  nothing so special as to remember the name of the eatery…but the memory of the tastes remain. I have never ever had such tasty kurma since then. It was spicy, fiery, a little tangy with a tinge of sweetness as an afterthought! I have never had the recipe for it, until the one Aachi posted on her site. It does come real close to the kurma that I had in the restaurant so many years ago. Its amazing when an aroma, or a bite can transport you in a flash to a moment many years ago, and a bite of this Kurma did just that…Took me to the cold rainy day, when my friends and I, took shelter in a wayside hotel near the bus stand in Madurai, and ordered a plate of Aapam and steaming hot Kurma and Chilli Parotta. Now thats another dish, that is very special to me, but the story remains to be told, for another day!!!

 

INGREDIENTS:

1 Big  Red Onion or 3  Medium onions.

1 Potato.

1-2 Big Vine Tomatoes.

6 Red Chillies.

4 Tbsp Grated Coconut.

6 or 7 Cashew nuts .

1 inch Cinnamon.

3 or 4 Cloves.

1 1/2 Tsp Fennel Seeds .

PREPARATION:

• Grind the coconut, cashewnuts and 1/2 tsp of fennel seeds and red chillies  to a fine paste with a little water. Keep the water to a minimum adding it only when needed.
• Cut the onions, tomatoes and potaotes in to small pieces.
• Microwave the potatoes on HIGH for 3-5 minutes. Set aside.
• In a kadai add 2 tsp of oil and when its hot add cinnamon, cloves, fennel seeds and curry leaves.
• When you feel the aroma of these spices wafting in the air, its time to pop in the finely diced onions.
• When its sauteed enough, add the semi cooked potatoes, and in a few minutes the diced tomatoes along with the pulp and the juices.
• Stir in well with a little salt and turmeric and allow to cook well for about 3-4 minutes.
• Add the ground coconut paste and then follow with  3 cups of water and stir well.
• Add sufficient salt and allow the gravy to cook well.
• When the gravy comes together and reaches the required consistency switch off the flame and garnish with fresh chopped cilantro.
• Serve Spicy Chettinadu Kurma with Aapam or Piping Hot Puris or Soft Parathas.
• I served mine with Healthy & Instant Cracked Wheat & Oats Idlis.