Vegetable kurma

Vegetable kurma is accompanied with rotis or pooris. A popular south Indian dish served in every restaurants with plain chapathis. There are lot of varieties in kurma with a combination of any 2 vegetables or paneer, likewise.....This one is very common mixed vegetable kurma.

I do with idiyappam too. I avoid coconut and grind nuts only for idiyappam kurma. A kind of rich and sweet taste with raisins. Will try to post soon...

Ingredients:

• Mixed vegetables - 2 cups(I used carrot, beans, peas and cauliflower)
• Onion - 1, medium
• Tomato - 1, medium
• Ginger-garlic paste - 1 tsp
• Green chilly - 1
• Red chilly powder - 1 tsp
• Turmeric powder - 1/4 tsp
• Oil - 1 tbsp
• Salt - to taste

To grind:

• Coconut - 1/4 cup, finely sliced
• Roasted gram dal - 2 tsp
• Cashews - 5
• Poppy seeds - 1 tsp
• Saunf - 1 tsp

To temper:

• Bay leaf - 1
• Cinnamon - 1 small stick
• Cloves - 5
• Cardamon - 1
• Anise - 1
• Curry leaves - 5

Method:

Chop the vegetables, onion and tomato separately and keep aside. Heat a pan with 3 cups of water and add vegetables and cook till semi soft with salt. Have the ingredients 'to temper' ready.

In a blender grind the ingredients given 'to grind' to a fine paste by adding little water. Heat a wok with oil and add the ingredients given under 'to temper'.

Add the chopped onions, ginger-garlic paste and green chilly. Fry till onions are translucent. Add tomatoes.

Add red chilly powder, turmeric powder and salt and fry till tomatoes are mushy. Combine the ground paste.

Pour some water(cooked vegetable water) and cook till raw smell goes. Then add the cooked vegetables and boil for 5 to 10 minutes. Switch it off. Add chopped cilantro.

Serve with pulkhas or idiyappams or any Indian breads.

Note:

• Kurma thickens when it cools, so adjust the water level as per the consistency.
• Chayote, butter beans, double beans can also be added.