Wednesday, July 23, 2014

Mixed Vegetable kurma

A perfect side dish for chappathis or dosa.It is also very nutritious because we add different colored vegetables.I make different versions of vegetable kurmas and this one is a authentic Tamil Nadu style kurma which has coconut ,poppy seeds and saunf paste.Goes great with chapathis , uthappams, appams and idiappams.

Preparation time:20 minutes

Chopped mixed vegetables(carrot,beans,potato,cauliflower,peas)-1 cup
Garlic Pods-5 nos
Ginger-1 inch piece
Cloves and cardamom - 2 nos each
Cinnamon- 1inch piece 2 nos
Onion(big size chopped)-1 no 
Tomato chopped- 1 no
Oil- 2 tbsp
Salt-to taste
Turmeric powder-1/2 tsp
Garam masala-1/2 tsp
Green chillies-2 no s
Chilli powder-1 tsp(adjust according to your need)
Fresh coriander leaves- to garnish

Grind to a paste:
Grated coconut -2 tbsp
Saunf-1/2 tsp
Poppy seeds( soaked)-1 tsp
Cashews(optional)-4 nos

1.Grind ginger and garlic to a paste.
2.Heat oil in a Kadai and add cinnamon,cloves and cardamom and mix till nice aroma arises.
3.Now add ginger garlic paste and slit green chillies and sauté well.
4.Add onions and sauté till it turns transparent . Then add tomato,salt,turmeric powder, chilli powder and mix well till tomato gets cooked.
5. Add all the vegetables and a cup of water and close the Kadai with a lid and lower the flame.Let the vegetables get cooked.
6.Once the vegetables are cooked, add the coconut paste and cover it with lid.If the gravy is very thick then you can add little water and then close the Kadai.
7.once the oil separates from the gravy , add garam masala and switch off the flame.
8.Transfer it to a serving bowl and garnish with coriander leaves and serve hot with chapathi or dosa or idiappam or appam.

*You can add any combination of the above mentioned vegetables.
*Omit green chillies if you don't want it too spicy.
*Soak poppy seeds at least for an hour.otherwise it won't get grind well.

1 comment:

  1. Healthy & colorful kurma.............