Vegetable kurma (Mixed vegetable korma)

vegetable kurma

Vegetable kurma is a popular dish in Tamil nadu.  It is a combination of vegetables, spices, curd and coconut, cooked in gravy form.  It serves as a good accompaniment for both rotis as well as rice.

Ingredients

  • Cauliflower - 1 cup
  • French beans - 1/2 cup
  • Green peas - 1/2 cup
  • Carrot - 1/2 cup
  • Capsicum - 1/4 cup
  • Onion - 1 (chopped finely)
  • Tomato - 1 (chopped finely)
  • FOR MASALA
  • Garlic - 8 cloves
  • Ginger - 1 inch small piece
  • Green chillies - 3
  • Coriander leaves - 2 tablespoons
  • Grated coconut - 1/2 cup
  • Coriander seeds - 1 tablespoon
  • Cumin seeds - 1/2 teaspoon
  • Poppy seeds(khuskhus) - 1/2 teaspoon
  • Fennel seeds (Saunf/Sombu) - 1/2 teaspoon
  • FOR SEASONING
  • Ghee - 2 tablespoons
  • Mustard seeds - 1/2 teaspoon
  • Cloves - 2
  • Cinnamon stick - 2 (small)
  • Cardamom - 2
  • Bay leaf - 2

Method

Step 1

Wash and cut cauliflower, capsicum, beans and carrot into small cubes.

Step 2

Take a heavy bottomed vessel. Add these cut vegetables and peas. Add sufficient water, salt and turmeric powder and boil for 15 to 20 minutes on a medium flame or till vegetables are cooked. Once cooked, strain the water and keep aside. (Do not throw this water. It can be used later for simmering vegetables)

Step 3

Grind all the ingredients(given above for masala) with little water to a smooth paste.

Step 4

Heat ghee in a kadai. Add mustard seeds. Once it starts spluttering, add cloves, cinnamon stick, cardamom, star anise and bay leaf. Stir for half a minute

Step 5

Add chopped onions and fry till they turn translucent

Step 6

Add chopped tomatoes and cook till they turn soft.

Step 7

Add ground masala, little water (you can now use the water kept aside after boiling the vegetables) and salt. Stir well and simmer for 5 minutes

Step 8

Add boiled vegetables and mix well. Cook for another 5 minutes.

Step 9

Remove from fire. Once it cools down, add 2 tablespoons of curd.

Step 10

Garnish with coriander leaves and serve hot with rice or rotis.

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