Vegetable Kurma

Method

1. 1

   In a pressure cooker, add the carrot, green peas, carrot, potatoes, chow chow and beans. To the vegetables, add salt, turmeric powder and water. Pressure cook for 1 whistle on high flame.

   SaltTurmeric PowderWaterBeansPotatoCarrotChow ChowGreen Peas

2. 2

   In a blender jar, make a paste of grated coconut, cashew nuts, poppy seeds and fennel seeds. Add ½ cup of water and blend into a fine paste.

   Poppy SeedsFennel SeedsWaterCoconut (Grated)Cashew (full)

3. 3

   Heat oil in a pan and add cardamom, cinnamon, cloves and stone flower. Saute the spices and then add the sliced onions and cook until the onion turns translucent. Add curry leaves and ginger garlic paste and saute for 2 minutes.

   Sunflower OilCinnamonKalpasi (Stone Flower)Green CardamomClovesCurry leavesOnionGinger Garlic Paste

4. 4

   Add the chopped tomato, mint, red chilli powder, coriander powder, cumin powder and salt. Saute and cook for 5 more minutes until the raw taste of the masalas disappears.

   TomatoMint LeavesRed Chilli PowderCoriander PowderCumin PowderSalt

5. 5

   Add ¾ cup of water. Add the cooked vegetables along with any excess water. Add the coconut paste. Cover and cook on medium-low flame for 5 minutes.

   Water

6. 6

   Add the whisked curd and coriander leaves and mix well. Turn off the heat. Serve hot with Parotta, Chapathi or Idiyappam.

   CurdCoriander Leaves