Monday, January 09, 2017

Mixed Vegetable Kurma Recipe | Veg Kurma for Chapathi/Roti | Hotel Style Veg Kurma for Chapathi | My 350th Post

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:
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 
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.
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.
Points to remember:
  • 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.
Warm Regards,
Happy's Cook - Divya

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