Vegetable Kurma

Vegetable Kurma is a curry which makes a lovely combo with indian breads. You can use any vegetables you prefer in this dish. This curry is a part of menu in almost all the hotels in Kerala usually served with chapathi, poori, or porotta. It can be prepared in various versions. But I like it with the flavours of coconut milk and fresh coconut. This makes the dish rich and creamy, of course very delicious too. Lets check out the recipe now :)

What you need?

1.5 Cup Vegetables (I used peas, carrots, cauliflower)

1/2 tsp Mustard seeds

1/2 cup chopped Onion

3-4 Green chillies chopped

1 tsp Ginger-garlic paste

4-5 Curry leaves

1/4 cup thick Coconut milk

Spices:

1 tsp Chilli powder

1 tsp Coriander powder

1/2 tsp Turmeric powder

1/2 tsp Garam masala

1/2 cup grated Coconut

10-12 Cashews
1/2 tsp Fennel seeds

Salt

Pepper

Oil

How to prepare?

Soak cashews in warm water for 15 minutes. Grind coconut, fennel seeds and cashews to a smooth paste.

Heat oil in a pan. Splutter mustard seeds. Add onions, green chillies, curry leaves, ginger-garlic paste. Saute until onion turns pink.Now add all the ingredients listed under Spices and saute for few seconds. Add the vegetables, coconut milk and water as required. Cover and cook until the vegetables are cooked. Add salt and finally the coconut paste and mix well. Add water if necessary. Reduce the flame and cook for another 2-3 minutes. Check for salt, sprinkle pepper powder if you want it more spicy. Garnish with coriander leaves. Serve hot with roti or poori.

Serves 2-3

Notes:
*You can grind green chillies with coconut.

Sending this to Let's Cook-Subzis for Rotis at Tickling Palates and

Kerala kitchen event at Sugar'N Spice hosted by Vidhya, initiated by Ria