Veg kurma is one of our favorite and frequent side dish for Chappati. Ever once childhood days I am a big fan of Veg kurma. It is prepared wit Lot of variation but I love the way my Aamma prepares o we just follow it till date. Growing up Chappati is not a common tiffin in home. Now a days we eat Chappati almost everyday but those days we use to eat rice regularly. Whenever Amma makes Chappati this Veg kurma, Moong dal tadka, onion- tomato gravy are certain recipes that happen in home. My sister is not a big fan of onion but this Veg kurma is acceoatabke as we grind onion for these kurma. Now a days this kurma is my son’s favorite and he started asking me to make Veg kurma regularly. For biryani variety checkout tomato kurma Kurma also tastes good with Appam Ingredients: Carrot - 2 Beans - around 20 Potato - 2, peeled and diced Cauliflower - 1 /2, cut into big florets Peas - 1/2 cup Chow chow - 1, peeled and diced Coriander leaves - handful Coconut Oil - 1 tbsp Salt - to taste Sugar - 1/4 tsp To grind: Big Onion - 1, roughly chopped Tomato - 3 green Chilli - 2 Ginger powder - 1/4 tsp Garlic - 4 cloves Cashewnuts - 5 Fried Gram (Pottukadalai) - 1 tbsp Fennel seeds - 1/4 tsp Poppy seeds - 1/2 tsp Pepper powder - 1/8 tsp Garam masala - 1/2 tsp Chilli powder - generous pinch Turmeric powder - 1/2 tsp Cardamom - 1/8 tsp
Method:
Add 1 tablespoon oil to the pan when the oil is hot add fennel seed, poppy seeds; let fennel seed crackle Add garlic and saute till they starts browning Furthermore add onion and sauté till onions are translucent. Sprinkle little salt for fast cooking Add green chilli and cashews, give a quick saute Add tomatoes andlittle salt, cook till tomatoes are mushy Add turmeric powder, coriander powder, garam masala and cumin powder;sauté for 2 mins Add coconut and sauté for a min. switch off Add pottukadalai and cashew and let it cool down
Add all the veggies in a vessel, little salt and 2 tablespoon of water. Close it with a lid and pressure cook for 1 whistles After the tomato onion mixture is cold grind it without water Add 1/2 tablespoon of oil and add the ground paste and salt(if required) Cook for 3-4 mins After pressure subsides transfer the cooked vegetable to the pan Add 1 cup of water and pinch of sugar; mix well Cover and cook for 5 minutes Spnkle coriander leaves and switch off
