Veg Kurma

Kurma is a medley of vegetables, flavored with spices and simmered in rich gravy of coconut and cashews. It is an excellent side dish for Chapathis, Puris, Parotas, Vellai Appam and Idiyappams. So here is the recipe for Kurma, my way:

Ingredients:-

1. Mixed Vegetables – 2 Cups (Potato, Carrot, Beans, Chow Chow)
2. Onion – 3 Medium Sized
3. Tomatoes – 4 Medium Sized
4. Ginger – a small piece
5. Garlic – 1 or 2 cloves
6. Turmeric Powder – 1 pinch
7. Red Chilli Powder – 1 tsp
8. Coriander Powder – 1 tsp
9. Coriander Leaves – a few sprigs

To Grind
1. Cashew nuts – 6 to 7
2. Fennel Seeds – ¾ tsp
3. Scraped Fresh Coconut – 2 tblsp

For Tempering

1. Clove – 1
2. Elaichi – 1
3. Cinnamon – a small piece
4. Fennel Seeds – ½ tsp
5. Oil – 2 tblsp

Method

• Chop the vegetables into small cubes. 
• Also, finely chop the onions, garlic and tomatoes. Grate Ginger.

• Pressure cook the vegetables for about 2 whistles.
• Grind Cashews, fennel seeds and coconut into a fine paste adding little water.
• Heat a Kadai with oil. Temper with cloves, elaichi, cinnamon, and fennel seeds.
• Now add the chopped onions and sauté for a minute.
• Next add the ginger and garlic and fry till the onions turn brown. 
• Now add the turmeric powder, chilli powder and dhaniya powder and fry for a minute. 
• Next add the chopped tomatoes fry till they turn mushy and oil separates. 
• Now add the cashew and coconut paste and fry for another minute. 
• Now add the cooked vegetables and salt to taste. 
• Stir well and cook covered for about 3 to 4 minutes in low flame till all the flavors get blended.
• Garnish with chopped coriander leaves. 

          

• Serve hot with Chapati, Parota or Puris.