Vegetable Kurma

Vegetable kurma is one of the famous south Indian curry served for poori, chapati, Dosa, Parota, Naan, Idiyappam, Idly, etc. This is a gravy, made with coconut paste or coconut milk, Cashew nuts, Roasted gram, Poppy seeds ( I don’t use poppy seeds, because I don’t get here in Singapore). And it tastes really good, with loads of veggies. Have and enjoy with your loved ones 🙂

Ingredients

Quantity of Veggie can be of your choice.

  • French Beans – 150 gm
  • Carrot – 2 (small size)
  • Potato – 2 (medium size)
  • Green peas – 1/4 cup
  • Onion (chopped) – 1 (medium size)
  • Tomato (chopped) – 1 (medium size)
  • Green chili – 2 (slit into two)
  • Coriander powder – 2 to 3 teaspoon (heaped)
  • Chili powder (Home made kuzhambhu milagai thool (curry chili powder) – 1/2 teaspoon
  • Coriander leaves (finely chopped or grinded) – 3 to 4 sprigs
  • Oil – 5 to 6 tablespoon

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To Grind 1

  • Garlic – 12 to 13 pods
  • Green chili – 2 (big)
  • Ginger – 2 inch piece

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To Grind 2

Soak all the ingredients mentioned here for 15 to 20 minutes. So that you can grind it to a smooth paste.

  • Roasted gram – 1 tablespoon
  • Coconut – 7 to 8 pieces (medium size)
  • Cashew nut – 13 to 15 pieces
  • Cumin seeds – 1 tablespoon

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Dry Spices

  • Star anise – 1 piece (small)
  • Cinnamon- 1 inch piece
  • Cloves – 3 nos
  • Green cardamom – 2 nos
  • Fennel seeds – 1 teaspoon
  • Black stone flower (kalpasi) – 2 flowers (medium size)

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Preparation Method

  1. Heat oil in pressure pan or cooker. Add all the dry spices into it. After it gets roasted add onion and green chili.

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2. Add the paste of  ginger, garlic & green chili, when onion turns translucent. Saute for 2 minutes.

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3. Add grinded coriander leaves and saute for 2 minutes. Then add tomato and saute until it becomes mushy.

4. Add French beans, carrot, potato, green peas. Stir fry for 2 minutes.

5. Add the paste of coconut, cashew, roasted gram, cumin seeds to the veg mixture. Add water until the veg mixture submerges.

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6. Add coriander powder, salt and chili powder (if you need more spice).

7. Pressure cook the veg curry for 7 to 8 minutes in medium flame. Open the pressure pan after 5 minutes.

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Vegetable kurma is ready to be served with your favorite main course. Enjoy 🙂

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