Name: Vegetable Kurma recipe by Muthulakshmi Madhavakrishnan at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: 1 carrot; 8 green beans; 1 potato; 1/4 cup dry green peas; 1 Onion; 2 tomatoes; 2 green chillies; 2 CInnamon; 3 cloves; 20 Curry Leaves; 1/2 tsp turmeric powder; 1/2 tsp chilly powder; 1/2 tsp garamasala powder; 4 mint leaves; Few coriander leaves; 1/2 cup cold milk; 1 tbsp unsalted butter; 2 tbsp Oil; Salt; For coconut masala paste -; 4 tbsp coconut; 7 cashew nuts; 1 tsp Fennel seeds; 3 cardamom; 1 star aniseed; few kalpasi (stone flower); 7 garlic cloves; 1 tsp chopped ginger; few chopped onions; 1 small tomato

Ingredients Serving: 4

1 carrot
8 green beans
1 potato
1/4 cup dry green peas
1 Onion
2 tomatoes
2 green chillies
2 CInnamon
3 cloves
20 Curry Leaves
1/2 tsp turmeric powder
1/2 tsp chilly powder
1/2 tsp garamasala powder
4 mint leaves
Few coriander leaves
1/2 cup cold milk
1 tbsp unsalted butter
2 tbsp Oil
Salt
For coconut masala paste -
4 tbsp coconut
7 cashew nuts
1 tsp Fennel seeds
3 cardamom
1 star aniseed
few kalpasi (stone flower)
7 garlic cloves
1 tsp chopped ginger
few chopped onions
1 small tomato

Instructions

Wash and soak the green peas for 4 to 5 hours. Peel the carrots and potatoes and cut them into small cubes. Cut the beans also into small pieces.
Chop the onions, cut the tomatoes and slit the green chillies.
Add the vegetables and 1 cup of water in a small pressure cooker or pan. Keep in low flame and pressure cook for 2 whistles.
Keep all the ingredients for the masala paste ready.
Take a small chutney jar and add the onions, 7 garlic cloves, 1 tsp chopped ginger, 3 cardamom, 1 tsp fennel seeds, 1 star aniseed, few kalpasi and 7 cashew nuts. Grind it without water.
Next add the tomatoes and grind it.
Now add the grated coconut and grind it to a smooth paste.
Grind like this as shown in the picture. Add water if required.
Heat oil in a kadai and add the cinnamon and cloves. Next, add the onions and green chillies. Saute it in medium flame until it turns golden brown.
Next add the tomatoes, curry leaves and saute until it turns mushy.
Then add the ground masala paste and saute it for 2 minutes.
Next, add 1 cup of water and mix them well.
Now add the cooked vegetables along with the cooked water. Mix them well and add the required salt.
Now add the masala powders one by one. 1/2 tsp turmeric powder, 1/2 tsp chilly powder and 1/2 tsp garamasala powder.
Now allow the kurma to boil. When it starts boiling, add the mint leaves and coriander leaves to it.
After few minutes, add the unsalted butter.
Next add, 1/2 cup of cold milk. (Do not increase the flame.)
Allow it to boil well until you see drops of oil floats on the top of the Kurma. If the Kurma appears thick add some more water and allow it to boil for few more minutes.
Serve it with chapati or parotta.

Similar Recipes