VEGETABLE KURMA
Essence of Life - Food
Essence of Life - Food

VEGETABLE KURMA

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Ingredients

  • Cuisine : South Indian
  • Recipe Type : Curry, Gravy
  • Course : Side Dish
  • Spicy Level : medium
  • Difficulty : Low
  • Serves : 3- 4
  • Author : SM
  • Preparation Time - 20-30 Minutes
  • Cooking Time - 30-45 Minutes
  •  
  • INGREDIENTS
  •  
  • Vegetables
  • Carrots - 50 Gms
  • French Beans - 50 Gms
  • Cauliflower - 50 Gms
  • Green Peas - 50 Gms
  • Potato - 50 Gms
  •  
  • To Saute
  • Onion - 1 No.
  • Curry Leaves - 2 Sprigs
  • Bay Leaf - 1 No.
  • Fennel Seeds - 1/2 Tspn
  • Turmeric - 1/2 Tspn
  • Coriander Powder - 2 Tspn
  • Yogurt/Curd - 1 Cup
  • Salt - To Taste
  • Oil /Ghee - 2 Tbspn
  •  
  • For Masala
  • Onion - 1 No.
  • Garlic - 6-8 Cloves
  • Ginger - 1" Piece
  • Green Chillies - 6 Nos.
  • Tomato - 1 No.
  • Cloves - 3 Nos.
  • Cinnamon - 1" Stick
  • Fennel Seeds - 1 Tspn
  • Cardamom - 2 Pods
  •  
  • For Coconut Paste
  • Coconut -1/2 Cup
  • Cashew nuts - 10 -12 Nos.
  • Poppy Seeds(Khus Khus) - 2 Tbspns
  •  
  • To Garnish
  • Coriander Leaves - Few

Instructions

    METHOD :

    Clean, wash and dice the Vegetables into small pieces.
    Grind the ingredients mentioned under 'For Masala to a fine paste and keep it aside.
    Soak Poppy Seeds in 1 Tbspn of water for about 10-15 minutes and grind it along with grated Coconut and Cashew nuts to a fine paste.
    Heat Ghee/Oil in a Pan, splutter Fennel Seeds and Bay Leaves. Saute Onions and Curry leaves in low flame until onions turn translucent.
    Pour in the ground Masala and saute it in low flame until raw flavour goes.
    Add Turmeric and Coriander Powder to the above and fry for a while in low flame until fragrant and oil separates from the mix.
    Pour Curd/Yogurt and mix well.
    Add diced Vegetables to the Masala along with Salt and a pinch of Sugar.
    Add enough water, cover and cook until vegetables are well-cooked.
    Open the lid and give the mix a quick stir.
    Pour in the ground Coconut Paste and mix well.
    Allow it to boil in a very low flame until raw flavour goes, stirring occasionally.
    Remove from fire and garnish it with Coriander Leaves.
    Serve hot with any dish of your choice.
    Goes well with Roti, Chapati, Parotta, Idli, Dosa, Uthappam, Idiyappam &Appam.
    Its a good accompaniment for rice varieties like, Ghee Rice, Peas Pulao, Jeera Rice etc.,


    NOTES :

    Can use any classic vegetables for this Curry.
    Can use Turnips, Beets, Paneer etc.,along with vegetables mentioned above.
    Can pre-cook the vegetables and then add to the masala too.
    Cooking the vegetables in masala gives more flavour filled Curry.
    Adding Yogurt is optional, but it gives a good texture to the curry.
    Adjust the amount of green chillies to suit your spice level.
    Soaking the Poppy seeds prior to grinding yields a thick coconut paste.
    Do not over boil or cook in high flame,once coconut paste is added to the Curry. This can curdle the Curry and make it watery.
    Can splutter whole spices instead of grinding them along with Onion and Tomato.
    Adding a pinch of Sugar while cooking the vegetables is to retain the colour of the vegetables.
    For richly flavoured Kurma, saute the ingredients in Ghee.

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