Monday, December 9, 2013

Mixed vegetable Kurma



Certain events, smells, food etc in life bring back great memories.
One such thing for me is vegetable kurma! Growing up in a very orthodox tambram household eating kurma/ kuruma was out of question, even if it was full of vegetables. 
The strong garlic flavored kurma s served with parottas were a treat if we went to eat out, which we rarely did too!
I first tasted a very flavorful kurma at my dear friend Aarthi's house in Brooklyn, NYC! Yes, you read that correct,of all the places , brooklyn. We both were residents and she invited my family for dinner at her place. She served kurma with ghee rice and I still recall that wonderful aroma and taste of the food served by Aarthi.

I have modified it a little to my ease and here I present with the wonderful vegetable Kurma.
My MIL made idiyappams ( recipe to follow soon) and we devoured them with this kurma.






Get Ready ( serves 6- 8 people)


  • 3 cups mixed frozen vegetables
  • 1 large potato peeled and diced
  • 1 large onion sliced ( i used some left over red and white onions)
  • 1 large tomato
  • 1 bay leaf
  • 1-2 cloves
  • 1 cardamom
  • 2 tbsp oil
  • 1 tsp salt or to taste







 To grind


  • 2 green chillies ( more if you need hot)
  • 2 inch piece ginger peeled and chopped
  • 1 tsp khus khus/ kasa kasa/ poppy seeds
  • 1 tbsp cashews 9 soak the kasa kasa and cashews in little water)
  • 1 tbsp saunf/ sombu
  • 2 cloves of garlic ( optional) i did not use garlic
  • 1/3 cup grated coconut



Go

  • Soak the kasa kasa cashews for 20 mins. Gind it with coconut, saunf, green chilli and ginger and garlic
  •  ( optional) into a fine paste with little water. keep aside
  • in a  samll pressure cooker, add oil and add the bay leaves, cloves, cardamom and fry for few seconds.
  • When fragrant, add the onions and saute till translucent.
  • Add the tomatoes and fry for a few mins.
  • Add the mixed veggies, potato and  saute for 1-2 mins.
  • Add the ground coconut paste, water just barely enough to cover the vegetables and salt to taste.
  • Cover the cooker and pressure cook for 1 whistle. simmer for 7-10 mins and turn the heat off.




Serve hot with idiyappam, aapam, chappathi or puttu.


2 comments:

  1. Colorful and healthy kurma.. Yummy!

    ReplyDelete
  2. wow..looking so delicious..uhm im thinking of trying this tomorrow

    ReplyDelete

Thanks For stopping by! Your comments are very valuable, so please leave your two cents!