Jul 11, 2009

Veg Kurma/Korma ... my mil's recipe

Loads of vegetables simmered in a spicy coconut gravy tastes great along with rice,idli,dosa or chapathi.... its none other than our plain old tasty vegetable kurma which we all love. My mom and mil make this in different ways. They taste different and taste great in their own ways. I make in both ways. This recipe here is the one that I have learned from my mil. She makes in taste heavenly every time. I have fallen in love with her simple style of cooking

This recipe takes a little time but yes its worth waiting . Chop vegetables, grind the spices along with coconut.... then add a few more spices and simmer on low for a while... thats it the gravy should be ready. We make it very often in our home
Serves... 4 ppl
Serve option... Hot with rice, idli, dosa, chapathi

This is what u'll need...

Onion - 2 small
Tomato - 1 small
Garlic cloves - 7-8
Green chillies - 2
Potato - 1
Carrot - 1
Radish - 1 small
Beans - 5-6
Green Peas - 1/4 cup
Coconut - 1/8th of coconut
Whole garam masala - bay leaf, cardamom, clove, cinnamon and fennel seeds
Oil - 2 tbspn
Sambar powder - 1 tspn
Turmeric powder - 1/4 tspn
Salt to taste

Here is the stir....
  • Heat oil in a pan. Add 1 roughly chopped onion, peeled garlic cloves and green chillies to it. Saute this till onion and garlic are soft
  • Remove this and set aside. Let it cool a bit
  • To the same pan add a tablespoon of oil and let it heat up a little. Add whole garam masala - bay leaf, cardamom, clove, cinnamon and fennel seeds to the hot oil and wait till you can smell the aroma
  • Slice 1 onion very thinly and toss it into the pan. Cook till the onions are a little soft but not too much
  • Add chopped tomatoes to the onions and cook for a couple of minutes
  • Chop all the vegetables and add it to the pan. You can use vegetables of your choice. I have used - potato, carrot, beans, radish and peas
  • Add a little salt followed by sambar powder and turmeric powder 
  • Fry all this for a couple of minutes on medium flame
  • Add a cup of water to the pan and cook till the vegetables are almost cooked through
  • To a mixie jar add sliced coconut pieces. Grind it coarse 
  • Now add the fried onion,garlic and green chillies. Just a couple of quick pulses in the mixer  should do
  • Add little more water if needed and let the gravy simmer for about 15 minutes
  • Turn off the flame and remove it to a serving bowl
  • Serve hot with rice or idli/dosa or chapathi
                  • Keep the flame on low to medium after adding coconut paste
                  • Add vegetables of your choice
                  • Dont grind coconut to a very fine paste. The gravy tastes good when its a little coarse

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