Chettinad Vegetable Kurma recipe

Ingredients

  • Carrot - 1 big, cut into small cubes
  • Beans - 10, cut into small pieces
  • Peas - a handful
  • Cauliflower - half cup, florets
  • Potato - 1 small, cut into small cubes
  • Capsicum (Green bell pepper) - 1/3 cup, cut into cubes
  • Onion - 1 medium, chopped finely
  • Tomato - 1 medium, chopped
  • Chilli powder - 1 tsp
  • Salt - to taste
  • Seasoning - 1 clove, 1 small cinnamon, a pinch of sombu
  • Oil - 3 tsp
  • To Grind for Masala Paste:
  • Grated Coconut - about half cup (not packed)
  • Cashews OR Almonds - 6
  • Pottukadalai (Roasted gram) - 1 tbsp
  • Poppy seeds (Kasa Kasa) - 1 tsp
  • Cinnamon - 1 small piece
  • Clove - 1
  • Cardamom - 1
  • Fennel seeds (sombu) - 1 tsp
  • Green chillies - 10
  • Ginger - half inch piece
  • Garlic - 6 cloves

Cooking Instructions

For the Masala paste - In a tsp of oil, add cinnamon, cardamom, clove & fennel seeds then add the ginger, garlic & green chillies, pottukadalai, poppy seeds, cashew/almond and fry for a few minutes. Finally add the coconut. Grind this to a smooth paste with some water .

Microwave the cut vegetables with a few tbsp of water and some salt for about 5 to 7 minutes.

In a big pan, heat oil and add clove, cinnamon and sombu, followed by chopped onion. When that softens and gets cooked, then add the tomatoes and salt & the chilli powder - cook till slightly mushy.

Now add the microwaved vegetables and allow the mixture to boil for a few minutes. Now add the ground masala paste and sufficient water. When it starts to boil, allow this to simmer covered for about 15 to 20 minutes. Make sure the curry doesn''t become too thick. Garnish with coriander leaves and serve.
  

10 Mar 2011     1368 views     NON-Vegetarian       Curries > Vegetables

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