Vegetable Kuruma

This is one of my most favorite side dishes. My mother makes this Kuruma really well. It is such a hot favorite in our house that all of us have atleast three helpings of this Kuruma. The preparation of this dish is time consuming, it takes about an hour to finish making this. But the taste is well worth the effort. The below recipe will serve 4 (also including second helpings 🙂 )

For the Tamil, Telugu or Hindi equivalent of the Ingredients, kindly visit the Glossary Page)

Ingredients

Carrot – 1/2 cup , diced

Beans – 1/4 cup, diced

Green Peas – 1/4 cup (If you are using Dried Green Peas soak them overnight)

Potatoes – 2 Large

Onions – 3, Thinly Sliced

Coconut – 1 cup, Grated

Cashewnut – 5 (Optional)

Kasa Kasa – 2 tsp (If you do not have Kasa Kasa then take 12 pieces of Cashewnut)

Green Chilles – 4

Tomoto – 3 Medium sized

Coriander Leaves – 1 cup

Ginger Garlic Paste – 1 tsp

Lemon – 1 medium sized

Garam Masala Powder– 1 tsp

Dhaniya Powder – 1 tsp

Sombu/Somphu – 1/2 tsp

Chilli Powder – As per taste

Salt – As per taste

Oil – 2 tsp

Method of Preparation

Initial Preparation

Boil or pressure cook carrot, beans, potatoes and Green Peas till they are soft.

Mash the potatoes.

Grind and Keep Ready the following

In a dry mixie jar, grind Kasa Kasa and cashew nut into powder. Then with this powder grind coconut with a little powder so that a paste mixture is obtained. Keep aside.

Then, grind the tomatoes, green chilles and Coriander leaves into a gravy along with water.

Cooking

Heat the oil in a pan and once it heats up add Sombu to it.

After about a minute, add the onions and saute till the onions turn light golden brown.

Then add ginger garlic paste and saute for about half a minute.

Add the cooked vegetables (Carrot, beans, Green peas and mashed potatoes). Mix well.

Saute the vegetables for about 2 minutes. Then add the tomato + green chillies + coriander leaves gravy. Add water according to the quantity of the Kuruma that you require. Make sure you do not dilute it too much.

Add necessary amount of salt, chilli powder (if required), Garam Masala Powder and Dhaniya powder.

Cook till the raw smell fades out and the gravy starts to come to a boil.

Then add the Coconut + Kasa Kasa + Cashew gravy to the mixture and mix well.

Let the Kuruma boil for atleast 5 minutes.

Then switch off the stove and then add the lemon juice to the Kuruma and mix well.

Garnish if required with coriander leaves.

Combination

This goes well with plain rice, vegetable rice, chappathi, poori, upma and dosa