Mixed veg kurma recipe
South Indian vegetable kurma
Servings: 4
Ingredients
- 1.5 cups mixed veggies I used beans, carrot, peas and potato
- 3 tsp oil
- 2 green chili slit
- ½ tsp fennel seeds
- Few curry leaves
- 1 onion thinly sliced
- 1 tomato finely chopped
- Water as needed
- Salt to taste
To grind
- 3 tbsp coconut
- 1 tbsp roasted gram dal | pottukadalai
- 1-2 green chili
- 4-5 cashew nuts optional
- 3-4 cloves garlic
- 1 tsp fennel seeds | sombu
Instructions
- Grind 3 tbsp of coconut, 1 tbsp roasted gram, 1-2 green chili, 3 cloves garlic, 1 tsp fennel seeds, few cashews (if using) into a fine paste, by adding little water.
- Keep this aside.
- In a pan add 3 tsp of oil and add ½ tsp fennel seeds, few curry leaves and 2 slit green chili.
- Saute for a minute and add the thinly sliced onions.
- Cook till the onions becomes translucent.
- Now add the finely chopped tomatoes to this.
- Cook for a minute and add little water, mash it with the back of the ladle.
- Cook for a minute and add the mixed veggies. I used carrot, beans, fresh peas and potato.
- Add 1.5 cups of water and add little salt.
- Mix well and let this cook till the vegetables becomes soft.
- It took 10-12 minutes in medium flame for the veggies to get cooked completely.
- Now add the ground coconut paste to this.
- Mix well and add little water to adjust the consistency.
- Check for salt.
- Let this boil for 2 minutes.
- Switch off and garnish with coriander leaves.
- Veg kurma is ready.
- Serve with parotta, chapati or with kuska too.
Notes
Notes:
1. You can add cauliflower, turnip, and chayote (chow chow) to the kurma. 2. The entire process can be made in a pressure cooker. If making in a pressure cooker, give 1-2 whistles. 3. Vegetable kurma pairs well with dosai too.
1. You can add cauliflower, turnip, and chayote (chow chow) to the kurma. 2. The entire process can be made in a pressure cooker. If making in a pressure cooker, give 1-2 whistles. 3. Vegetable kurma pairs well with dosai too.
