April 19, 2017

Mixed Vegetable Kurma ( Pressure cooker method )

Vegetable Kurma is a creamy and tasty curry prepared using mixed vegetables, spices and coconut paste. This is a perfect side dish for Roti, Phulka, Idly and Dosa. The addition of coconut paste gives a creamy texture and the addition of besan - roasted gram gives a thickness to the gravy. The pressure cooker method saves the time and also gives a perfect gravy texture to the curry.

Ingredients :

2 tbsp Oil 
1 Bay leaf 
1 Star anise
2 Elachi 
1/2 inch Cinnamon stick 
2 Onions ( 1 Onion Finely Chopped and 1 onion for paste ) 
1 Tomato, chopped 
1 Tsp Ginger garlic paste 
2 Carrot, Cut into small pieces 
2 Potatoes, Cut in small pieces
1/2 Cup Fresh green peas
10 Green beans, Finely chopped 
1/2 Cup Fresh groundnuts ( optional ) 
2 Green chillies, sliced 
1/4 Tsp Turmeric powder 
1/2 - 3/4 Tsp Red chilli powder ( add according to taste bud )
1/2 Tsp Cumin / Jeera powder 
Coriander leaves for garnishing 
Salt to taste 

To grind :

1/4 Cup Coconut, grated
2 Tbsp Roasted chana dal / Pottukadalai 
1 Tsp Saunf / Perunjeeragam 
1 Tbsp Besan flour 

Method :

Grind all the ingredients given in "To grind" to a fine paste by adding little water and keep aside.

Grind one onion and tomato into fine paste. Keep aside.

Heat oil in a cooker and add bay leaf followed by star anise, cinnamon and elachi.

Add finely chopped onion followed by ginger garlic paste.

Saute till the raw smell of ginger - garlic paste goes off.

Add the onion - tomato paste and saute till the colour of gravy changes to light brown colour.

Add turmeric powder followed by red chilli powder and cumin powder.

Now add the ground paste along with little water and cook it for couple of minutes in a medium flame.

Add the chopped vegetables followed by the required amount of salt and 1 - 11/2 cups of water.

Cover it with the lid and pressure cook it for 1 - 2 whistles in a medium flame.

Once done, garnish with coriander leaves and serve.

Serving Options :

Serve hot with Idly, Dosa or Roti.

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