Friday, January 6, 2017

Vegetable Kurma

This is one of the best side dishes for Idiyappam so also for Chapathi and Pulav


Ingredients
Part 1 - Seasoning and Saute
  • Oil - 2 tablespoons
  • Bay leaf - 1
  • Fennel seeds / Sombu - 1 teaspoon
  • Cloves - 2 nos
  • Elachi -1
  • Cinnamon - 1 small stick
  • Green chilly - 4 nos
  • Garlic - 10 cloves
  • Ginger - small piece
  • Onions - 2 nos
  • Tomato - 1

Part 2 - Vegetables and Masalas
  • Mixed Vegetables - 2 cup (I used carrot, cauliflower, potato and beans)
  • Fresh Peas - 1/2 cup
  • Curd - 1 ladle
  • Coriander powder - 1 teaspoon
  • Chilly powder - 1/2 teaspoon
  • Turmeric - 1/2 teaspoon
  • Garam Masala - 1 teaspoon
  • Salt - 1 1/2 teaspoon

Part 3 - Grinding
  • Grated Coconut - 1/2 cup
  • Fried Gram / Potukadalai - 4 tablespoons
  • Cashews - 10 nos
Part 4 - Others
  • Milk - 1/2 cup
  • Coriander leaves - garnish
Method
Step 1 - Seasoning and Saute
  • Heat oil in a kadai
  • Season with sombu, bay leaf, cloves, cinnamon stick, cardamom and green chillies
  • Add ginger, garlic pods and saute it till the raw smell goes
  • Saute onions with a pinch of salt
  • Put tomatoes and cook till soft

Step - 2 Cooking Vegetables
  • Add the cut vegetables and sprinkle little water
  • Leave it closed for 2 minutes
  • Open the lid, add curd and mix well
  • Put all the powders mentioned including salt
  • Grind the items given in Part 3
  • Add it to the cooked vegetables and mix well
Step 3 - Garnish
  • Pour milk and give it a boil
  • Finally garnish with coriander leaves

Serve with Idiyappam / Chapathi / Pulav