VEGETABLE KURUMA – EASY AND QUICK RECIPE
This is my mother in law recipe and I learnt it from my husband. He is an expert making this kurma in few minutes. This is so easy and quick recipe. All we need to do is cutting vegetables and grinding coconut. Then Kurma will be ready in another 20 minutes.
FULL RECIPE VIDEO:
- Prep Time: 10 mins
- Cook Time: 20 mins
- Serves: 4
- Onion(big) – 1 nos
- Tomato – 2 nos
- Beans – 10 to 15
- Carrot – 1
- Potatoes – 3
- Chilli powder – 2 tbspn
- Turmeric powder – ½ tsp
- Ginger garlic paste – 2 tsp
- Salt needed
For the seasoning
- Oil – 2 tbsp
- Cinnamon – 1 inch piece
- Cloves –7 nos
- Cardomon – 2 nos
- Fennel seeds / Soambu – 1 tsp
- Curry leaves
- Cinnamon – 1/2 inch piece
- Cloves –2 nos
- Coconut – 1 cup
- Roasted gram/ Pottu Kadalai – 3 tbsp.
- In a pressure cooker, add oil and the seasoning items listed above
- Add onions and cook until it turns transparent
- Add Ginger garlic paste and cook until raw smell goes off
- Add tomatoes and salt
- Once onion and tomatoes cooked well – soft and mushy; add all the chopped vegetables. Peas can be added if you like it. I have used Frozen Pigeon peas.
- Cook the Vegetables for 2 mins; then add chilli powder and half a cup of water;
- Let it cook for another 2 minutes
- Now add the grind-ed masala and some more water, based on the consistency required
- Check for salt and cook for 2 mins
- Now pressure cook for 2 whistles.
That’s it. Our Vegetable Kurma is ready to serve.
- This Vegetable kurma is a perfect side dish for Roti/Chappathi, Parotta, Dosa and Broken Wheat upma
- We can also add broccoli or cauliflower to it.
- Storage and Shelf Life – This Kurma will stay good for 2 days in the refrigerator. Left over can be used for Dosa, Parota or wheat upma next day. Since we have added coconut, don’t over heat it next day. Just make it warm and use.
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