Wednesday, December 17, 2014

Vegetable Kurma-South Indian Restaurant style

This vegetable kurma is my favorite as it mimics the taste of those kurma which you get along with maida parathas in Tamil Nadu restaurants. If you have eaten those parathas (parottas) then I m sure by now I would have tapped out the craving for those parathas and kurma.
Well! It’s time to make them at home. It was my mom who cracked it after having a secret peek in one of the hotel’s kitchen. Now I m to blog it, for some might have the same craving like me.
Onion-2 big, sliced
Tomatoes-2, chopped
Mixed vegetables-2 cups (beans+carrots+potatoes+beets+cauliflower) cubed & pressure cooked for 7 minutes
Ginger& Garlic Paste- 1tbsp
Turmeric Powder-1/2 tsp
Red Chili Powder-1 tsp
Coriander Powder
Lemon Juice-1 tsp
Coriander leaves- to garnish

To Grind:
Fresh coconut-1/4 cup
Roasted gram/Pottu kadalai-2 tbsp
Fennel seeds-1 tsp
Poppy seeds- 1tsp
Green chilies-2
Cinnamon-1 inch piece
Add a little water and grind to a smooth paste.
To Temper:
Vegetable oil-1 tbsp
Bay leaf-1
Mint leaves-1/2 cup
Curry leaves-1 sprig (optional)
How it Happened:
1. Heat oil in a kadai, add the ingredients given under ’to temper’ list. When they pop, add the onions and fry until they are glassy.
2. Add ginger garlic paste until the raw smell goes off in medium flame.
3. Add chopped tomatoes and a pinch of salt and cook covered in simmer for 3 minutes/ until they become soft and mushy.

4. Then add the turmeric powder, red chili powder, coriander powder and salt. Mix well and cook for 2 minutes/ until the raw smell goes off.
5. Add the ground coconut paste and ½ cup water and cook until they start bubbling in simmer.

6. Now add the pressure cooked vegetables and add more water if needed.
7. Mix well and cover and cook for 10 minutes. Stir now and then.
8. When the mixture has boiled for a couple of minutes, switch off the flame garnish with coriander leaves and serve with phulkas/rotis.
* Cut the vegetables into fairly large cubes (see picture), so that they maintain the crunch even after pressure cooking. If they are cubed small, they may become soft or may even mash up which isn't good.
*Use fresh ginger garlic paste as they elevate the flavors to a whole new level.
*Add/skip any veggies of your choice.
* Beets add a great colour to the dish. So if you skip beets the color may differ.
*Adjust chili powder and chilies as per your taste. But keep in mind that you use both.
* Do not add more than mentioned spices for grinding else they may turn out bitter.
* Keep stirring the mixture now and then as they tend to get burned easily.
*As the ground paste has quite a few thickening ingredients like coconut, poppy seeds and cashews the kurma thickens easily. So adjust the consistency by adding water.

* Do not boil the mixture for a long time as they may curdle.

1 comment :

  1. Wow that is a very awesome recipe. I will definitely try this at home.Pakistani Cooking Recipes are the best. I love all Pakistani Recipes and indian recipes and mostly the appetizers by zarnak sidhwa recipes