Whats Cooking

inspiring to cook n bake

Feedback

We will not publish your Email Id

DISH NAME : VEGETABLE KURMA(TAMIL)

  • Origin : TAMILNADU
  • Category : VEGETARIAN
Preparation Time : 15 minutes
Cooking Time : 15 minutes
  • PRINT

Description

This is a thick vegetable dish & there are variations depending upon the region. This particular variation is from Tamilnadu.

Note

1) Kalpasi or stone flower has a peculiar smell. You may omit it if it repels you.
2) Beans can also be added. Im that case reduce the other vegetables a little.

  Servings 
Quantity Name
2  Tbsp.Oil
0.25  InchCinnamon
2  No.sCloves
1  No.Cardamom
1  Tsp.Stone flower (Kalpasi)
1  CupOnion chopped
2  Tsp.Ginger - garlic crushed
0.5  CupTomato chopped
0.5  CupCarrot cubed
1  CupCauliflower florets
0.5  CupPotato,cubed
0.5  CupGreen peas, frozen
0.5  CupWater
  Salt to taste
1  Tbsp.Corriander leaves chopped fine
To grind
3  Tbsp.Coconut grated
8  No.sMint leaves
2  No.sGreen chilli
6  No.sCashews, soaked
2  Tsp.Poppy seeds, white,soaked
1  Tsp.Fennel seeds
0.25  InchCinnamon

Method

1) Soak cashews and poppy seeds in little hot water for about 15 minutes.
2) Grind all ingredients given under 'to grind' with enough water to a fine paste.
3) Heat oil.
4) Add cinnamon, cloves, cardamom & kalpasi.
5) Add in chopped onion & saute till transparent & soft. do not brown onions.
6) Add ginger and garlic crushed. Saute till raw smell goes.
7) Now add tomatoes & cook till tomatoes are well done.
8) Add in all vegetables & saute for 5 minutes.
9) Add in water & salt to taste. Let vegetables cook.
10) Add ground paste, after vegetables are cooked. Add more water is kurma is too thick. Adjust salt. Boil for 5 minutes.
11) When done, remove from fire and garnish with corriander leaves.

Serving Suggestions

Serve with hoppers, string hoppers, chapathi, idli etc.