Wednesday, November 2, 2016

Mix Vegetable Kurma | Vegetable Kurma | Side dish for roti

Vegetable Kurma, the coconut based vegetable curry  goes well with all types of indian flat bread or even with idiyappam and appam too. Atleast once in a week, i would make this kurma along with chapathi for our dinner.
If you have followed by blog for a while, you would know that i used coconut in almost every dishes like sambar, puli kulambu and with all accompaniment for rice. Making curries without coconut is like a nightmare for me ,so always i have stock of fresh brown coconut in my pantry.Now you know how much i like this kuruma and it absolutely delicious with chapathi, even if i have any leftover, i would love to have it with dosa for next morning.
  

Mix Vegetable Kurma

Preparation Time : 15 mins | Cooking Time : 25 minsServes : 4 to 5 
Recipe Category: Curry | Recipe Cuisine: Indian
Ingredients
Mixed Vegetables - 2 cups(i used potato, carrot,beans, cauliflower, capsicum,peas,beetroot)
Onion - 1 (small)
Tomato - 1 (large)
Ginger Garlic Paste - 1tbsp
Red Chili powder - 3/4 tsp
Turmeric powder - 1/4 tsp
Salt- to taste
Curry leaves - few
Coriander leaves - few
Coconut oil -  2 tsp
Cinnamon - 1 small piece
Cloves - 2 
Cardamom - 2

To grind
Coconut - 1/2 cup
Cashews - 6 
Fennel seed - 1/2 tsp

Procedure
Soak the peas overnight, cut the vegetables(potato,carrot,beans,beetroot) into small pieces. wash well and put it in pressure cooker along with peas.Cover the cooker with lid and cook it for 3 whistle. In the mean time, grind the ingredients listed under  "To grind" into smooth paste. Cut the onions into thin slices, tomato & capsicum into small pieces,remove the cauliflower florets from the stem and keep it ready.Heat a kadai with coconut oil, add cinnamon, cloves & cardamom and fry it in oil for 30 secs.Then add the sliced onions & curry leaves and saute till it becomes translucent.Add the cauliflower and ginger garlic paste & saute it in the oil till the raw smell of ginger garlic paste leaves, then add the capsicum and saute for 2 mins.Add tomato & continue sauteing , add spices ( turmeric & red chili powder) & salt and mix it well with veggies.Add enough water and cover cook the veggies, by the time the pressure from the cooker will be released , open the cooker and keep it ready.Once the cauliflower is cooked tender, add the pressure cooked veggies into it along with coconut masala. Add more water if needed. Bring into boil and keep the flame in medium for 5-7 mins.Once the kuruma becomes thick, switch off the flame and garnish with coriander leaves.Tasty Kurma is ready to serve.
Notes:
  • Cauliflower and capsicum will cook faster than other veggies, so i dont pressure cook them.
  • If you want more flavor, add 1/2 tsp of garam masala at the end.
  • For us, the fennel seed & ginger garlic flavor itself is enough,so i dont add garam masala powder.
  • Cashew gives richness and thickness to the gravy, so i highly recommend to add it.
  • If you dont have any veggies in hand, still you can make this with the available veggies.
  • I used dried peas here, if you're using fresh ones, add along with cauliflower.
  • If you forgot to soak the dried peas, put it in hot water and closed it with lid and kept aside for 2 hrs. It will give soft peas once cooked. I have done the same way many times and every time it works like a charm.

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