Vegetable Kurma

The very word Parotta or Barotta as they call in in Tamilnadu makes you search for its partner Kurma. Parotta and Kurma is one of the most sumptuous tiffin that you would find in any restaurant or roadside shop in Tamilnadu. You can have it at any time, I have seen people having it for breakfast, brunch, lunch and dinner too, so its completely your choice, but it would make quite a heavy dinner I would say. This kurma is typically made in two different ways, one with tomatoes and one without. If you are a tomato lover go for the one with it.

Basic Recipe,

Its quite simple and you can even teach your teen kids to make this.

Saute the onion and tomato with ginger garlic paste and add the boiled veggies and a ground paste to it.

And thats Kurma!

So, lets take a deep dive into the recipe.

Ingredients:

Vegetables,

Dice the below mentioned veggies into small cubes.

2 Carrots, 7 to 8 Beans, 1 big Potato and and few florets of Cauliflower. You can also add green, red or yellow peppers to it.

Half cup of Green peas.

1 medium sized finely chopped onion. (Preferably Red Onion as it adds the desi flavour to the dish)

1 big finely chopped tomato. (Tomatoes are optional)

1 Tbsp of ginger and garlic paste.

1 Tsp of turmeric. (Optional for the anti-tomato one)

For the paste:

1 Tbsp of Fried gram or Pottu kadalai.

2 Green chillies.

1 small cinnamon stick.

2 Cloves.

2 Cardamoms.

Half cup of fresh coconut.

1 Tsp of Cumin seeds.

1Tsp of Fennel seeds.

1 Tsp of Khus-Khus or poppy seeds. (Optional)

1 Tsp Garam masala.

Method:

1. Boil the veggies and keep it aside.
2. In a pan take 2 Tbsp of oil and splutter some jeera in it.
3. Saute the onions till they turn transparent and add the ginger and garlic paste to it and saute it until the raw smell goes off.
4. Toss the tomatoes until they turn soft and mushy. Add turmeric and garam masala.
5. Make a smooth paste of the ingredients to be ground.
6. Add the paste to the Onion tomato mixture and bring the mixture to a boil by adding some water.Add salt to taste.
7. Then add the cooked vegetables and bring it to a boil.
8. Garnish it with some coriander or cilantro and serve it hot with Parotta or Barotta.