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Vegetable Kuruma

Posted By Vardhini On June 7, 2011 @ 2:00 am In Gravies,Indian,Quick & Easy,Side Dishes,Under 30 minutes | 41 Comments

Vegetable Kuruma (Korma) | Cooks JoyVegetable Kuruma is basically a medley of vegetables in a coconut based sauce. There are tons of versions of this dish and what I am presenting here is the version I grew up with .. yes it is my mom’s version. Kuruma and vatha kuzhambu is my favorite combination although kuruma goes fine with chapatis or pulaos too. If you want a richer version of kuruma you can grind some cashews along with the other “to grind” ingredients. This dish is so versatile that you can make alterations, but still have a tasty dish. So off to the recipe.

Ingredients
1 tbsp oil
Few cloves and a small piece of cinnamon
1/2 medium onion
1 medium tomato
1/4 tsp turmeric
Salt to taste
Vegetables (I used 2 carrots, 4 small potatoes, beans, peas, turnip, cauliflower)


To grind
2 tbsp coconut

2 tbsp pottukadalai
1/2 medium onion
1/2 medium tomato
1 inch ginger piece
4 cloves garlic
3 green chillies
1 tsp fennel seeds

Method
Collect the vegetables together.

We have to get the “to grind” items ready now. Heat a little oil and saute onion, tomato, ginger, garlic, green chillies and fennel seeds. Let it cool

Grind the above with coconut and pottukadalai.

Heat a tablespoon of oil and season with cloves and cinnamon. Next add onions and when the onions are cooked add the tomatoes. When the tomatoes turn mushy add the ground paste.

Saute the paste for few minutes and then add water. I used 2 and 1/4 cups of water. Add turmeric powder and salt.

Next add the vegetables. Close the pressure cooker and cook for 1 whistle. (Roughly 15 minutes)

Tada .. Kuruma ready. The vegetables are just perfect and not mushy.

Tasty and delicious kuruma ready to be had with rice or rotis. This was one of the dishes at my daugher’s birthday party and everybody enjoyed it.

Enjoy!

Tips
1. Do not add too much water as it would make the kuruma go too watery.
2. Can add cashews to make it rich.
3. Any vegetable can be used although I would avoid beetroot as it dominates in color.


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