Well, we don't know much about the origin of this dish, but we can do say that its a common item in every restaurant you can go to in South India. It is commonly referred as the "Vegetarians delight". And there is sure to be a slight variation in taste and style within these regions due to the obvious difference in inspirations.
Ingredients
Potatoes (finely cubed): 1/3 cup
Cauliflower (florets cut): 1/4 cup
Carrots (cut ): 1/4 cup
Beans (cut small): 1/4 cup
Green peas: handful
Onions (sliced): 1/4 cup
Tomatoes (pureed):1/4 cup
Whole Garam masala: handful (Bay leaves -2, cloves -3, star anise-1, Cardamom- 1 pod, Cinnamon stick-2)
Poppy seed/Khaskhas: 1 tablespoon
Cashewnuts: 2-3 tablespoons
Mint leaves: about 20 leaves
Cilantro/coriander leaves: equal amount as the mint leaves
Green chillies: 2-3
Grated coconut: 2 tablespoons
Ginger (chopped): 1 teaspoon
Garlic (chopped): 1 teaspoon
Turmeric powder: a pinch
Pepper powder: 1/2 teaspoon
Garam masala powder: 1/2 teaspoon
Curry leaves: 1 sprig
Salt to tatse
Oil
* You can use a mix of vegetables of your choice. You could also add paneer cubes.
Grind the mint leaves, coriander leaves, ginger, garlic, green chillies and grated coconut with a little water to a fine taste. Also soak the khaskhas and cashew nuts in warm water for about 10 mins and then grind it to a smooth paste and keep aside.
Heat oil in a deep pan, saute all the whole garam masala. Add a sprig of curry leaves and the sliced onions. Sprinkle salt. When the rawness of the onions goes away add the the rest of the vegetables and keep sauteing. Add the turmeric powder and the green chutney you made ahead and mix well. Keep on low -medium flame and toss the vegetables in he chutney. Add the tomato puree and the ground khaskhas-cashew paste and mix everything nicely. Add 1/4 cup of water and cover and cook until all the vegetables are soft and all the rawness of the spice have gone away.
Now dilute the coconut milk with a little water, add pepper and the garam masala powder and pout in to this. Don't let the coconut milk come to a full boil. Turn off the gas just before that. Your wonderful vegetable kurma is ready to eat. Personally we like it with parathas or puris.
wow looks so tempting
ReplyDeletelovely mouth watering and delicious kurma my hot favourite.
ReplyDeleteWooow Yummy kurma!!.. looks so delicious!:)
ReplyDeleteYummy kurma...nice recipe
ReplyDeleteVery rich and tasty kurma..even my version is also similar to yours...wonderful click :)
ReplyDeleteLove the kurma. Would love to taste it with roti. You girls are indeed right about it being a vegetarian's delight. I should know since I was a vegetarian till the ripe old age of 18!
ReplyDeleteKurma looks so tempting and I loved the clicks especially the second one:) Its simply beautiful!
ReplyDeleteJust love this kurma with anything anytime, even i can finish a bowl with bread slices...kurma looks delicious...
ReplyDeleteI like this kurma..very yummy..love to have it with chappathi & puri..
ReplyDeleteA perfect bowl of veg kuram with some butter roti would be great for-the climate here...
ReplyDeletethis is a great recipe, did you use coconut milk too for the gravy
ReplyDeleteLooks Yummy :)
ReplyDeleteHmm looks delicious, great combination for chapathis
ReplyDeleteWow looks super delicious...color of the kurma is really tempting,.
ReplyDeleteGreat photo and lovely dish, dear.....
ReplyDeletetruly a vegetarian's delight! love it!
ReplyDeleteThat is a rich veg kurma...
ReplyDeletekurma looks rich & creamy & delicious,love the colour of it too...
ReplyDeletevishanniriKumbol vaayiKuvaan nalla blog:-D... evide ethu kandu veruthe kothi pidichiriKaam , allaathe enthu cheyyan..
ReplyDeleteanyways nice read..would be useful for people like me if i do start my own cooking..haha..
delicious kurma .......nice photo
ReplyDeleteNice click dear...Kurma looks yummy and creamy...
ReplyDeleteLooks so yummy!!!!
ReplyDeleteThat is one delicious bowl of kurma !!
ReplyDeleteKorma looks so rich in color and in cotent..Nice way to hide veggies in a dish.
ReplyDeleterich and creamy kurma..yummm
ReplyDeleteHi...u mentioned about book marking my pics...im clueless as to how to do that...please tell me how i shud go about it..thanks a lot
ReplyDeleteBeautiful vibrant colour and looks delicious.
ReplyDeleteHey i am not able to view ur recent post,The red velvet cake...Tried many times....
ReplyDelete@openbook yes you should watermark (sorry not bookmark) your photos... we usually use text option in picasa 3 check this link for more details http://www.ehow.com/how_4713656_add-watermark-digital-photo-picasa.html
ReplyDeleteI'm drooling over here gal...kurma looks absolutely delicious....
ReplyDeleteyummy and tasty...
ReplyDeleteLovely kurma..looks yummy.I love it wid poori and set dosa
ReplyDeleteThat is looks Gorgeous!!, It is of course a vegetarian's delight, I am drooling, Lovely kurma, goes well with pooris and as pratibha has said with set dosa!!, I keep making them because I love it as I use lot of veggies in it!!
ReplyDeletewow! a healthy side dish!
ReplyDeleteThank you sooo much for explaining what the whole garam masala is. I never knew it was a mixture of herbs/spices, though I could have googled it to find out, I suppose, grins. This sounds very good; I would certainly enjoy a nice sample.
ReplyDeleteI love vegetable kurma and I will definitely try making this recipe. Thanks for sharing!
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ReplyDeleteHey Friends
ReplyDeleteLove your blog..you guys are our inspiration.
Thanks sooo soo very much for stopping by..
Love
Kairali sisters
Adipoli ........!!
ReplyDeleteSounds very nice,would love to try it out!
ReplyDeletetoo tempting..love to have with pathiri...nice shots.. :)
ReplyDeleteI tried this last week..it was really nice..and a nice change from usual bachelor food :)
ReplyDelete