Vegetable Kurma (Kerala Style)
Vegetable Kurma is a curry with a variety of vegetables and is best for consumption with chapati, roti and parathas.
Ingredients
- 2 units Carrot
- 50 grams Green beans
- 1 unit Potato
- 1 teaspoon Salt
- 3 tablespoons Coconut, grated
- 3 tablespoons Cashews
- 1 teaspoon Fennel seeds
- 2 tablespoons Coconut oil
- 0.5 tablespoon Ghee
- 3 units Cloves
- 3 units Green cardamom pods
- 1 unit Cinnamon stick
- 1 cup Red onions
- 1 tablespoon Ginger garlic paste
- 1 unit Tomatoes
- 3 teaspoons Red chilli powder
- 0.5 teaspoon Turmeric
- 3 teaspoons Coriander powder
- 3 units Green chillies
- 10 units Coriander leaves
- 1.5 glasses Water
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Instructions
- 1Cut the vegetables into small pieces. Place them in a pressure cooker, add 1 and 1/2 glasses of water and salt. Cook over medium heat until the first whistle.
- 2Heat a pan over medium flame. Add coconut oil, then cloves, cardamom, and cinnamon. Add chopped onions and green chillies, stirring until onions are golden brown. Lower the flame and add turmeric, chilli powder, coriander powder, and fennel powder. Cook until the raw aroma of spices dissipates, then add tomato pieces and cook until they release oil.
- 3Add the boiled vegetables from the pressure cooker to the pan with the spice mixture. Stir to combine thoroughly.
- 4Grind coconut, cashew nuts, and fennel seeds into a smooth paste using a mixer grinder. Add this paste to the pan, cover, and cook until the gravy thickens. Garnish with coriander leaves and turn off the flame.
- 5Serve the Vegetable Kurma hot with chapati, roti, or paratha.
