Hope everyone is back from the Christmas and New year vacation. We had a great and memorable vacation here in Sydney. Also, most of the days my Kitchen was closed and I had a break from regular cooking. I have not tried any new recipe for the last 2 weeks and it was a much-needed break. I relished lots of new food from restaurants and I have plans to try few dishes at home. In a week, we are heading to India, for another long vacation. Hopefully, I will be keeping the blog active even during my vacation with the posts from my drafts. Today's post is about a comforting and rich veg Kuruma. I received many request from readers for this recipe and hence I thought of posting it. I will be posting Kerala-based vegetable stew too. Let us move on to the recipe:
Ingredients:
Onion - 1
Tomato - 1
Ginger Garlic paste - 1 tsp
Chilli Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Coriander Powder - 1 tsp
Coriander leaves - a handful(chopped)
Vegetables used:Carrot - 1(small)
Beans - 6 to 8
Potato - 1(small)
Green Peas - 1/4 Cup
Cauliflower - 8 to 10 small florets
To Grind:
Coconut(grated) - 1/2 Cup
Kasa Kasa(poppy seeds) - 1/2 tsp
Fennel Seeds - 1 tblsp
Green Chilli - 1 or 2
Gram Dhal(pottukadalai) - 1 tblsp
Cashew Nuts - 5 to 6
To Temper:
Oil - 1.5 tbsp
Bay leaf - 1
Cinnamon stick - 1 inch piece
Method:Cloves - 3 to 4
1. Chop the veggies finely into cubes. Also, chop the onion, tomato and coriander leaves. Heat oil in a pressure cooker pan and temper with the items under 'To Temper'. Then add the chopped onion and fry until it turns transparent.
2. Add the ginger-garlic paste and the tomato. When the tomato turns mushy, add the chilli powder, turmeric powder and the coriander powder.
3. After few minutes, add the chopped veggies. Mix it all together and allow it to cook in medium flame for 5 to 7 mins.(Stir it frequently). Meanwhile, grind the items under 'To Grind' to a smooth paste by adding required water.
2. Add the ginger-garlic paste and the tomato. When the tomato turns mushy, add the chilli powder, turmeric powder and the coriander powder.
3. After few minutes, add the chopped veggies. Mix it all together and allow it to cook in medium flame for 5 to 7 mins.(Stir it frequently). Meanwhile, grind the items under 'To Grind' to a smooth paste by adding required water.
4. Pour the ground coconut paste along with the veggies and stir it for a minute. Add required water for the kuruma and add the salt. Top it with chopped coriander leaves and bring the kuruma to boil.
5. Cover the pressure cooker pan with the lid and pressure cook it for 2 to 3 whistles. When the pressure releases, open the pan and give it a quick mix. You can garnish it with more coriander leaves if required.
Serve the flavorful kuruma with Chapathi/Roti, Stuffed Parathas and Appam. I served it with Methi Thepla.
5. Cover the pressure cooker pan with the lid and pressure cook it for 2 to 3 whistles. When the pressure releases, open the pan and give it a quick mix. You can garnish it with more coriander leaves if required.
- The combination of vegetables used is your choice and it can be modified based on the availability. Apart from the veggies mentioned, you can also add broccoli, mushroom and soya chunks.
- A teaspoon of garam masala can be used for better flavour.
- The coconut paste should be very smooth, to get the creamy kuruma.
Happy's Cook - Divya
A delicious gravy with with healthy goodness!!
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