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