Just like most of you I learnt my basic cooking techniques from my mother. She has been a huge source of inspiration. I’m trying to make the maximum out of her short visit to the US and trying to learn as many recipes as possible. So my mom and I decided to start with one of my favorites, Vegetable Kurma. This is a very popular dish in southern parts of Tamilnadu. Most hotels serve this dish with layered parota and its delicious. The popular version thats served in restaurants use a lot more spices including poppy and fennel seeds. My mom’s version is a simple one involving fewer spices.
Serving size – 6-8
Onion – 2 cups
Tomato – 1 cup (diced)
Potato – 2 cups (medium diced)
Green peas – 1 cup
Carrots – 1 cup (finely sliced)
Beetroot – ½ cup ( small diced)
Green beans – 1 cup
Coconut – 4 Tbsp
Green chilli – 6 (depending on your spice level)
Cashew nut – 10 pieces
Garlic – 4 cloves
Ginger – 1 inch piece
Cumin seeds – 1 Tbsp
Clove – 3
Cinnamon – 1 inch stick
Tomato – 1 (diced)
Grind all the ingredients into a smooth paste.
Turmeric powder – 1/2 tsp
Chilli powder – 1 tsp
Salt to taste
Oil – 2 Tbsp
Butter 2 Tbsp
Cilantro and curry leaves for garnishing
1. Pressure cook all the diced vegetables including carrots, potatoes, beets, green beans and peas.
(Allow 2 whistles if you are using a traditional cooker. Another option is to boil vegetables (in water) in a pot. The idea is cook them well enough but not too mushy)
2. In a saute pan, add 2 tablespoons of cooking oil and saute finely chopped onion until it turns golden brown.
3. Add chilli powder, turmeric, salt and cook for a few more minutes.
4. Add finely ground masala paste, 2 tbsps of butter and cook well until the raw flavor of the ground paste disappears.
5. Now add chopped tomato and cook for a few more minutes.
6. Add all the vegetables along wth some of the water that was used to cook the vegetables. Reduce the gravy to a required consistency. It shold not take you more than 10 mintues once you add the vegetables.
Garnish with curry leaves and cilantro.