Vegitable Kurma
Vegetable Kurma is a delicious, very popular restaurant recipe in South India. Vegetable Kurma is a stew of assorted veggies simmered in a thick spicy coconut based gravy which pairs well with Parotta ,Poori,Chappathi, Appam, Idiyappam or with any kind of Indian Bread.
Ingredients
- 1 Medium size Carrot (cubed)
- 1 Small size Potato (cubed)
- 3/4 - 1 Cup Cauliflower florets
- 1/3 Cup Green Peas
- 1 med-big Tomato (chopped)
- 1 tbsp each Crushed ginger & garlic
- 1 Medium Onion (chopped)
- 1/2 tsp Turmeric Powder
- 2 - 2.5 tsp Coriander powder
- 4 - 5 Green Chilly (slit lengthwise)
To Grind
- 1/2 cup Coconut
- 6 Cashew nut
- 1/4 tsp Fennel seeds
- 5 Black peppercorns
- 2 Cardamom
- 2 Clove
- A small piece Cinnamon
- Oil
- 2 tbsp Coriander leaves (chopped)
- to taste salt
Instructions
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Soak the cashews in warm water for 10 mins. drain the water
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Grind together coconut, soaked & drained cashews, fennel seeds, peppercorns, cardamom, clove and cinnamon with ⅓ cup water to a smooth paste. Keep it aside.
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Heat oil in a deep and wide pan. add chopped onion and cook till it browns. Add crushed ginger & garlic and green chilli. Cook for 2-3 mins, till the raw smell goes.
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Add turmeric and coriander powder. Fry for 2-3 mins.
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Add chopped tomato and salt. Cook till tomato becomes soft. Add 2-3 tbsp water to bring the masala together.
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Add all the vegetables and mix well. Add 1.5 - 2 cups water / thin coconut milk. Mix well. Bring to boil. Reduce flame to lowest, cover and cook for 15 mins.
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Add ⅓ - ½ cup of hot water to coconut spice paste.
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Remove the curry from fire and add the coconut paste gradually. Mix well and bring back the curry to stove top. Cover and cook for 5-6 mins on low flame.
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Add chopped coriander leaves and mix well.
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Let the curry rest for 20-30 mins. Serve with chapathi, poori, appam or idiyappam.
