Vegetable Kuruma

 

 

Ingredients

Items

Qnty

Comments

Potato

2 medium size

 

(tamil:urulaikilangu)

Carrots

2 medium size

(tamil:carrot)

Beans

10

(tamil:beans)

Peas

½ cup

(tamil:pattani)

Onion

1 whole onion medium size

(tamil:vengayam)

Tomato

1 small

(tamil:thakkali)

Shredded Coconut

½ cup

(tamil:theyngai)

Green chillies

5

(tamil:pachamilagai)

Ginger

½ an inch piece

(tamil:ingi)

Garlic

3 flakes

(tamil:vellai poondu)

Green Curry Leaves

5 leaves

(tamil:karuvepilai)

Fennel seeds

1 teaspoon

(tamil:sombu)

Bay leaf

1

(tamil:brinchi ilai)

Cinnamon stick

½ an inch

(tamil:pattai)

cloves

3

(tamil:krambu)

Cardamom

2

(tamil:yellakai)

Whole Cashews

5

(tamil:munthiri paruppu)

Turmeric powder

¼  teaspoon

(tamil:manjal thool)

Salt

3/4 teaspoon

Or as required

Oil

5 teaspoons

For frying

 

Method

 

1.      Cut the ginger and garlic into small pieces.Slit the chillies.

 

2.      Scrape off the skin from the potatoes and carrots.Cut both ends of beans.

 

3.      Cut all the vegetables and onion into small cubical pieces about ½ an inch.

 

4.      Boil the vegetables separately for 10 minutes first adding the carrots then beans and finally potatoes.(Since carrot and beans take a little more time to boil than the potatoes.)

 

5.      Pour it into a strainer and drain all the water.

 

6.      Heat 2 spoons of oil in a tawa.Add the fennel seeds,cinnamon stick,cloves cardomom seeds and cashews.Fry till they give a good flavor.

 

7.      Now add the chillies,garlic and ginger and fry for a minute.Finally add the shredded coconut and turn over.

 

8.      After it cools down grind all the fried ingredients into a paste in the blender.1/2 cup of water can be added while grinding.

 

9.      Heat 3 teaspoons of oil in a saucepan.Add the bay leaf ,¼ teaspoon of fennel seeds and green curry leaves.

 

10.  When they splutter add the onions and tomato and sauté well.Add the fresh green peas and sauté that too.

 

11.  Now add the boiled vegetables and turn over.

 

12.  Add turmeric powder and salt.Turn over well.

 

13.  Pour the grinded coconut paste into the sauce pan and add 1 cup of water if it is too thick.

 

14.  Close the lid and allow the contents to boil.

 

15.  After 10 minutes you will see the oil floats on the top.Off the stove.

 

16.  Transfer to a serving dish.

 

 

Tips

 

·         Make sure all the vegetables are washed before cooking.

·         Vegetables like Beetroot and cauliflower can be added too.

·         The same kuruma can be done with green jack fruit(Plakkai) and potatoe.

·         When you boil the vegetables make sure they don’t get too soft.Otherwise they would be mashed up.

·         In case you don’t have green chillies substitute with ½ teaspoon of chilly powder.

·         Goes along very well with pulav,chappatis and white rice.