Monday, 1 June 2015

Mixed Vegetable Kurma

Kurma as we call  is also spelled Kormaa/Qorma which has its roots in Central Asian/Mughlai Cusine that is usually yogurt/cream or nut based and prepared with meat.Iam presenting  a South Indian version prepared with coconut as a base flavoured with different spices using fresh vegetables resulting in a lip smacking kurma that goes good with puri,roti,dosa or even with pulao.

Mixed cut vegetables                   (cauliflower,potato,peas,carrot,beans,bottlegourd)about 2 cups

For the masala:
Freshgrated coconut                        1/2 cup
Green chilli                                           1
Byadagi chillies(roasted)              2
Sprigs of coriander leaves             2-3 
Garlic cloves(peeled)                       2
Onion(small)                                      1
Ginger                                                   1"piece
Cashewnuts                                        1tbsp
Turmeric powder                             1/3tsp
Cloves                                                   3-4
Saunf                                                    1/2tsp
Coriander seeds                               1/2tsp
(only seeds)                                      of 1pod
Cinnamon/dalchini                      a small piece
Peppercorns/Kali                          4
Poppy seeds(khus khus)             1/2tsp
Tamarind/Imli                                size of a chickpea

For seasoning:
Oil                                                        3+1tsp
Mustard seeds                                1/2tsp
Curry leaves                                   3-4
Onion(chopped)                            1 small
 sour variety                                   2 nos

  • Pressure cook the vegetables with required water and a dash of salt to just 1 whistle.
  • In a kadai add 1tsp oil and add the cinnamon,cloves,peppercorns,cardamom,corainder seeds,saunf,poppy seeds and lighlty roast.
  • Add the cashewnuts,ginger,garlic,onions,green chilli and saute for a minute.
  • Add turmeric powder,corainder leaves,fresh coconut,stir once add tamarind and switch off.let it cool
  • Take the roasted ingredients for masala in a blending jar,dry blend first till it becomes coarse then adding little water blend to form a smooth thick paste.
  • In the same kadai add 3tsp oil and heat it up.Throw in the mustard seeds followed by curry leaves then the onions,saute till translucent.
  • Add the tomatoes and saute till it becomes pulpy.
  • Add the prepared masala and saute for the next 5 minutes on a low flame
  • Add the cooked veggies,required amount of water and boil for 5-7 minutes.
  • Switch off the flame.

I have used only one green chilli as the one iam using is terrible spicy.
The vegetable combination may be altered depending upon the availability,only Potato,Peas and Carrot would also be a great combo.
 Serving Idea:Here I have served it with fried rice of which I will post the recipe soon...

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