Vegetable Kurma

Vegetable Kurma

This is my mom’s recipe. She makes vegetable kurma once a week. Vegetables like carrot, beans, peas, cauliflower, nukal(turnip), capsicum and potatoes can be used.
Vegetable kurma can be served with rice, chapathi, dosa, parotta, idiyappam, puri and appam.

Ingredients:

  • Mixed Vegetables – 4 cups, chopped vegetables
  • Oil – 3 tbsp
  • Mustard seeds – 1/8 tsp
  • Onion – 1 cup + 1/4 cup
  • Curry leaves – 6
  • Ginger garlic paste – 1″ ginger + 3 big cloves of garlic
  • Tomato – 1/4 cup, chopped
  • Turmeric powder – 1/8 tsp
  • Chilli Powder – 1 + 1/2 tbsp, adjust according to taste
  • Water – 1 cup + 1/4 cup, adjust according to the thickness of the kurma
  • Salt – to taste

Grind to a fine paste(using water):

  • Coconut pieces – 1/4 cup + 2 tbsps
  • Cinnamon stick – 1 inch
  • Cumin seeds – 1 tsp
  • Fennel seeds – 1/2 tsp
  • Cloves – 3

Method:

  • Heat oil in a pressure cooker pan.
  • Add mustard seeds and wait till it splutters.
  • Add the chopped onions and curry leaves.
  • Saute until the onions turn golden brown.
  • Add the ginger garlic paste and let it cook for few minutes.
  • Add the chopped tomatoes and cook till the tomatoes loose shape.
  • Add the turmeric powder, chopped vegetables and salt. Mix well.
  • Add chilli powder and the ground coconut paste .
  • Let it cook for 2 minutes.
  • Add water and salt to taste.
  • Mix well and pressure cook the kurma ( 1 whistle).
  • Mix and serve.

Notes:

  • Coconut pieces can be substituted with coconut milk.
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