Tuesday, October 7, 2008

Vegetable Kuruma.

This is a kind of vegetable kuruma prepared in Tirunelveli hotels and parotta stalls.
It has a unique flavor as the kuruma is made with a different masala and curd.It goes fine with parotta. It can be made in bulk for a week and stored in fridge for serving with chapathi at night.


Cauliflower - 100 gms (1/4 flower)
Beans - 100 gms (25 number)
carrot - 1
potato - 2 (medium size)
tomato - 1
Red onion - 2 (medium size)
green chillies - 4
coriander leaves - a handful.
mint leaves - few
curry leaves - few
curd - 1/2 cup
besan flour - 2 tsp
shredded coconut - 2 tbsp
cumin seeds - 1/2 tsp
red chilli powder - 1 tbsp
turmeric powder - a pinch
curry masala powder / channa masala powder - 1 tsp
salt - to taste
olive oil - 1 tbsp
cardamom - 2
cloves - 2
Fennel seeds - 1/2 tsp
bay leaf - 1
ginger garlic paste - 1 tbsp

Grind ginger and garlic together.
Grind shredded coconut ,cardamom, cloves, cumin seeds and 1 onion together.
Grind again together  with curd, besan flour keep aside.
Cut cauliflower into big pieces.
peel and cut other vegetables in to big pieces.
Heat oil in a pan. fry some fennel seeds and bay leaf.
Add the chopped onion, green chillies ,curry leaves, cilantro and mint leaves. After the onion turns golden brown , add ginger garlic paste and saute well.
Now add all the vegetables, salt and mix well.
Add 2 cups of water, chilli powder, turmeric powder , curry masal powder and stir well.
close the lid and cook all the vegetables to tender.Add the coconut masala and let it boil it gives a nice flavor.
Boil for few more minutes in low flame , close and Switch off.
Serving suggestions:

serve hot with parathas or roti or naan .
Makes 4 cups of vegetable kuruma and serves 8 people.


Gita Jaishankar said...

Hi Viki,
This method of making kurma is different from the ones I make and I love the spices added. Will try and let you know.

Vikis Kitchen said...

Hi Gita, Thanks for visiting.
People in Tirunelveli (Tamilnadu , India) prepare this kind of kuruma.
It will resemble the salna prepared in parotta stalls. The raw onion crushed with coconut and other spices will give an odd smell at first , but will gradually get a nice flavor. I m sure everybody will like it.keep visiting .

anudivya said...

Hey Viki, thanks for stopping by. The kuruma recipe sounds delicious.. wish you had a pic for us to drool over!

Purva Desai said...

Hi Viki thanks for dropping by...
You have a yummy blog too...
The kurma recipe is really different and seems to be delicious
Thanks for sharing

Vikis Kitchen said...

Hi anu, Thanks for dropping by. I will post the photo soon , as my camera is down now.Happy weekend. Keep visiting.