Even though the cooking process won't allow a perfect white color to the kuruma , we call it by the name. My kuruma got a yellow tint from the carrots:) So we can avoid using carrots here to get a more white color.
The coconut and green chillies along with the poppy seeds gives a gorgeous creamy touch to the normal vegetable kuruma. This can be a perfect treat for any person who loves a lesser spicy side dish.
Vellai Kuruma / vegetarian white kuruma:
Ingredients:
Cauliflower - 100 gms (1/4 flower)
Beans - 50 gms (10 number)
carrot - 1
potato - 2 (medium size)
Red onion - 2 (medium size)
coriander leaves - a handful.
mint leaves - few
curry leaves - few
curd - 1/2 cup
bay leaf - 1
salt - to taste
olive oil - 1 tbsp
Fennel seeds - 1 tsp
paste 1:
ginger - 1 inch
garlic - 4 pods
paste 2:
shredded coconut - 1/4 cup
green chillies - 6
cashew nut - 5
poppy seed - 1 tbsp
cumin seeds - 1/2 tsp
cardamom - 3
cloves - 5
Fennel seeds - 1 tsp
cinnamon - 1 inch
Method:
Grind ginger and garlic together.
Dry roast the poppy seeds till they make a popping sound.
Grind everything given under paste 2 and keep aside.
Wash peel and cut the vegetables into small pieces.
Heat oil in a pan. fry some fennel seeds and bay leaf.
Add the chopped onion, curry leaves, cilantro and mint leaves. After the onion turns golden brown , add ginger garlic paste and saute well.
Now add all the vegetables and mix well.
Add 2 cups of water, salt and cook covered till the vegetables become soft.
Then add the paste 2 , curd and mix well.Boil it for one minute and Switch off immediately.
Vellai kuruma is ready!
Serving suggestions:
serve hot with parathas / roti / naan / rice/ pulav .
