Veggie Kurma
Veggie Kurma
An excellent kurma for rice and chappathis
Ingredients
- 1 cup Peas boiled
- 3 - Carrot cut lenghtwise
- 2 nos Onions
- 2 - Green chillies
- 1 cup Tomato diced
- Ginger A small piece
- 2 nos Garlic pods
- 1 cup Grated coconut
- 1 tsp Fennel seeds Perinjeerakam
- 1 tsp Cashewnuts
- 1 no Bay leaf Vazhana/Karuga ela
- 1 tsp Garam masala powder
- 1 tsp Turmeric powder
- Salt As reqd
- 2 tbsp Oil
Instructions
- Grind together grated coconut, fennel seeds, 1/2 cup of shredded onion, ginger, garlic, green chillies, cashews and 1/2 cup of diced tomatoes into a fine paste.
- Heat 2 tbsp of oil in a pan or a kadai.
- Add onion and fry, till brown.
- Add the peas and carrot and saute for some more time.
- Add the remaining tomatoes and saute again.
- When they turn soft, add the ground paste and salt and allow it to boil.
- :- It takes around 20 mins for the raw smell to go and get the aroma.
- When the oil starts to separate from the sides of the pan, remove from the flame.
- Garnish with coriander leaves.
- :- Serve with rice and chappathis.
- :- Infact you can add cauliflower, boiled potato pieces etc after the tomatoes. In case you want it liquid you can avoid the vegetables.
Tried this recipe?Let us know how it was!
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ok recipe …. Would be better if substituted with any other veg. other than carrot… It seemed quite dull when made.. But it was an average recipe …
Used potatoes instead of peas and came out good. Thanks.
It tastes good…Nice Recipe
Great recipe, really good