Kurma is a mild flavoured mixed vegetable curry cooked in a creamy coconut paste. It is a popular side dish served with pulav, roti, appam etc.
Ingredients
1. Carrot cubed – 1
2. Potato cubed – 1
3. Beans – 10-12
4. Green peas – ½ cup
5. Onion chopped – 1
6. Curry leaves
7. Coriander leaves
8. Tomato chopped – 2
9. Cashew nuts soaked – 5-6
10. Poppy seeds (khus khus) soaked – 1 tsp (optional)
11. Ginger crushed – 1 tsp
12. Garlic crushed – 1 tsp
13. Green chillies – 2
14. Cloves – 1
15. Cinnamon – 1 small piece
16. Cardamom – 1
17. Fennel seeds – ¼ tsp
18. Coconut grated – ½ cup (optional)
19. Thin coconut milk – 2 cup
20. Turmeric powder – ½ tsp
21. Kashmiri chilli powder – 1 tsp
22. Coriander powder – 1 tsp
23. Coriander leaves
Preparation
1. Grind curry leaves, cloves, cinnamon, cardamom, fennel seeds, cashew nuts, poppy seeds and grated coconut to a fine paste and keep aside.
2. Heat oil and add onions, ginger garlic, slitted green chillies and sauté for 4-5 minutes. Add salt and mix well.
3. Add tomatoes and sauté for 2-3 minutes.
4. Add the vegetables and mix well. Add turmeric powder, chilli powder and coriander powder. Mix well.
5. Add thin coconut milk and cook till vegetables are done.
6. Add the masala paste and mix well. Add enough hot water for the gravy.
7. Adjust the salt. Cook for 10 minutes on medium flame till the gravy thickens. Stir in between.
8. Add coriander leaves and remove from fire.
Tips
1. The vegetables can be cooked in pressure cooker for one whistle.
2. Curd also can be added in place of tomatoes.
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