VEGETABLE KURMA

VEGETABLE KURMA

Ingredients:
2 cups mixed veges (carrots,cauliflower, beans etc ) parboiled
1 big potato boiled and quartered
2 medium onions chopped
1 big tomato chopped
3 fresh red chillies slit
1 ½ tbs coriander powder
½ tsp tumeric powder
1 tsp roasted aniseed powder
¼ tsp white pepper powder
3 tbs of ghee or oil
1 sprig curry leaves
Salt to taste

To Grind:
(A)
1/2 tsp ginger paste
1/2 tsp garlic paste
4 green chillies
little coriander leaves
little mint leaves

(B)
1/2 cup scrapped coconut
1 tsp poppy seeds roasted
6 cashew nuts


To Temper:
½ tsp aniseeds
1 inch pc cinnamon stick
3 cardamoms
1 bay leaf
3 cloves

To Garnish:
Chopped coriander leaves
1 tbs or more lime juice

Method:
In a pot add ghee or oil. Add in the tempering ingredients.
Let them splutter, add in the chopped onions, fresh red chillies and curry leaves. Fry till the onions are golden brown.

Lower the flame and add in the ingredients in grind section (A)
Fry for about 2 minutes, add in the coriander powder, tumeric powder salt and little sprinkling of water and continue to fry on low heat till oil rises to the top. Stir well till the masala is fried nicely.
Now add in the chopped tomatoes and continue to cook till the tomatoes turn mushy.

Now add the ingredients in grind (B) section and the roasted aniseed powder. Add about 3 cups of water ( more if you want ).
Mix well and let it come to a simmer . You will find the gravy thickening once it comes to simmer

Now add in all your veges and pepper powder. Let it simmer for another 2 to 3 minutes on low heat.
Taste for salt and remove from heat.
Garnish with chopped coriander leaves.
When the kurma has cooled a bit add in the lime juice and mix gently.


Note: Kurma for parottas and iddappams are made a little watery.
For biryanis and pulaos it is made a bit thick.
My kurma is a bit watery for I made that for Iddiyappam.