Vegetable kurma (Mixed vegetable korma)Tweet
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.
- 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
Wash and cut cauliflower, capsicum, beans and carrot into small cubes.
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)
Grind all the ingredients(given above for masala) with little water to a smooth paste.
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
Add chopped onions and fry till they turn translucent
Add chopped tomatoes and cook till they turn soft.
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
Add boiled vegetables and mix well. Cook for another 5 minutes.
Remove from fire. Once it cools down, add 2 tablespoons of curd.
Garnish with coriander leaves and serve hot with rice or rotis.