Tuesday, 30 April 2013

Mixed Vegetable Kurma

This is a delicious gravy made with coconut, vegetables and is packed with all nutrients and minerals. It is a perfect way to serve vegetables in one single pot. I make it for chapatis and puris, but sometime serve it with idlis, appams and dosas, and it tastes heavenly.

Here’s how to make it with step by step photos…


Ingredients

Potato
1 cut to cubes
Carrot
2 small (two inch pieces)
Cauliflower
1 cup of florets
Beans
10 (two inch pieces)
Peas
One small cup
Onion
1  big finely chopped
Green chillies
2 slit length wise
Tomatoes
3 finely chopped
Ginger & garlic paste
1 tsp
Red chilli powder
1 tsp
Coriander powder
2 tsp
Turmeric powder
¼ tsp
Garam masala powder
One pinch
Salt
As needed
Coriander leaves
2 tbsp finely chopped
Mint leaves
6-8 leaves
Lemon juice
1 tsp

For Grinding

Grated Coconut
½ cup
Fennel seeds
¾ tsp
Cashew nuts
6 - 8
Roasted gram/Pottu kadalai
2 tsp
Poppy seeds/Gasa gasa
1 tsp

For Tempering

Oil
2 tbsp
Cloves
2
Cinnamon sticks
1 inch piece -2
Cardamom/Elachi
1
Fennel seeds
¼ tsp
Bay leaves
1

Method

Grind the ingredients mentioned for grinding to fine paste with required amount of water. Pulse the onion and green chillies coarsely in the mixer, do not make it to paste and keep it aside.

In the pressure cooker heat oil, add the ingredients mentioned for tempering and sauté for about 30 sec. Now add the coarsely ground onion and sauté until the raw smell vanishes. Add the ginger & garlic paste and sauté for about a min.


Add the tomatoes and sauté until mushy, add all the vegetables and give a good stir. Now add red chilli powder, coriander powder, turmeric powder, garam masala powder, salt and sauté for about 2 min. Add 2 cups of water, mint and pressure cook for one whistle.


After the steam releases, open the lid and add the ground coconut paste and let it simmer for about 5 min.

Finally garnish with coriander leaves and switch off the stove. Add the lemon juice and adjust the gravy according to taste.


Suggestions:

You can add yogurt (curd) about 1 tbsp instead of lemon juice for the sourness.
The kurma will thicken faster, so add water according to your requirement and switch off the stove with right consistency.


Yummy and delicious vegetable kurma is ready to be served. It can be served with rotis, pulavs and white rice.

Thank you for visiting my blog, please come back again for delicious gravies.

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Until then I am signing off…

21 comments:

  1. Love your kurma.. The best thing I love about kurma is it includes nutrients from many vegetables..

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  2. Mixed vegetable kurma looks delicious Priya.

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  3. One of my favourite kurma...looks yummy!!

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  4. Wow! Kurma looks so delicious! Lovely clicks!! :)
    http://www.rita-bose-cooking.com/

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  5. I love the kurma, the flavors brought on with the ingredients. I will always go for rice with this lovely curry.

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  6. perfect ....includes all the vegetables ...

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  7. Awesome pics Priya...I love this Kurma very much dear :)

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  8. Super yummy ! U r tempting me :(

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  9. Very yummy it looks, very different type of kurma want to make this sometime.

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  10. looks perfect and delicious priya, love to have it with parotta's :)

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  11. Thank you all the lovely, lovely comments...

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  12. I love mixed veg dishes...simply love this too

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  13. Looks super super delicious .. I love this kurma with Parotta a lot :)

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  14. Super delicious kurma
    Love this dish .
    http://www.followfoodiee.com/

    ReplyDelete
  15. Priya, Looks very delicious food, we like it as you know I am a foodies so, search many things on net I found two more links are awesome 1st is Ahmedabad Best Restaurants
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    Hope you like it...

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  16. Looks delicious. I can't wait to try this recipe this week. Lovely pictures with the instructions! Definitely a help as I am just delving into Indian cuisine.

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    Replies
    1. Thanks a lot Robin for your kind words, do try out this kurma and do let me know as well. Thank you very much for stopping by, keep coming back and do try other delicious Indian recipes...

      Delete
  17. This comment has been removed by the author.

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Priya Anandakumar

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