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Hotel style Vegetable Kurma for chapathi
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for chapathi/poori/appam/parotta. goes good even for dosa/idlis.

for chapathi/poori/appam/parotta. goes good even for dosa/idlis.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Side Dish
Cuisine: Tamilnadu cuisine
Servings: 4 people
Author: Jinoo Jayakrishnan
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Ingredients

  • 2-3 cups mixed vegetables - carrots, chow chow, potatoes, cauliflower
  • 1/8 tsp turmeric powder
  • salt to taste
  • 1 tsp oil
  • 1/2 tsp cumin seeds
  • 2 tbsp green peas
  • 1/2 cup mixed bellpeppers
  • 2 medium onions - finely chopepd
  • 1 large tomato - finely chopped
  • 1.5 tbsp ginger garlic paste
  • 1/4 tsp turmeric powder
  • 1/2 tsp chilli powder
  • 1 tsp coriander powder
  • 2 tbsp curd
  • 1/2 cup coconut
  • 1 tbsp khus khus
  • 1 no green chilli
  • 2 tsp cashews
  • 1/2 tsp garam masala
  • 2 tbsp milk
  • 1 tbsp coriander leaves chopped

Instructions

  • pressure cook vegetables along with turmeric powder, salt and enough water to 3-4 whistles. open and keep it aside. 
  • heat oil and crackle cumin seeds and add green peas, capsicum/bellpeppers and onion.
  • saute until pink and add ginger garlic paste and fry until raw smell goes off
  • Now, add chopped tomatoes and fry until slightly mushy.
  • add cooked vegetables, turmeric powder, chilli powder, coriander powder , curd and mix well. 
  • close and cook for 5 minutes. 
  • meanwhile, grind coconut paste: coconut, khus khus, cashews and green chillies. 
  • open and add the ground paste, garam masala, salt and mix well. 
  • lastly add milk and finely chopped coriander leaves.
  • mix well and serve hot with roti.