Vegetable Kurma
With a veggie medley in coconut milk gravy, this Vegetable Kurma is a feast. Sliced onions, coconut oil, and a flavorful paste—all simmered to perfection. Best paired with ghee rice or String Hoppers (Idiyappam). Have left overs with dosai! Semma tasty!!
Ingredients
- 1 Onion sliced
- 2 cups Vegetables (Green beans, Carrots, Cauliflower, Potato, Green peas) cut into medium sized pieces
- 1 Tomato chopped
- 1/4 tsp Turmeric powder
- 3/4 tsp Garam masala
- 1 can Coconut Milk (13.5 oz) I use Chaokoh
- 2 tbsp Coconut Oil
- Salt to taste
Wet Masala
- 10 Shallots
- 6 cloves Garlic
- 1 inch Ginger
- 4 Green Chilies
- 1 tsp Jeera (Cumin) Seeds
- 1/2 tsp Black Pepper
- 1 cup Coriander (Cilantro) Leaves
- Grind all the above in Wet Masala to a coarse paste. Do not add water.
Cashew Masala
- 2 tbsp Split Dahlia (pottukadalai)
- 10 Cashews
- Grind the above ingredients with little water to a paste
Instructions
Now, lets cook!
- Heat Coconut Oil in a pan, add the sliced onions and sauté till golden brown.
- Add the ground wet masala and fry well in medium flame till the raw smell of the masala goes away.
- Then add the cut vegetables, salt and mix well.
- After five minutes, add the tomatoes, turmeric powder, mix it and saute till the tomatoes become soft.
- Pour in the thin coconut milk and mix well. Cover and cook it in medium flame until the vegetables are cooked. It should not be too soft.
- Then add the thick coconut milk and the cashew paste. Check for salt and add if needed. Mix well and when it starts boiling turn it off.
Tips
- Make for lunch with Ghee Rice and have left over kurma for dinner with dosa!