VEG KURUMA CURRY

                                            VEG KURUMA CURRY

 

For the Kuruma Masala:

• Fresh grated coconut – ½ cup
• Fennel seeds – 1 tsp
• Green chillies – 2
• Roasted gram dal (pottukadalai) – 1 tbsp (optional, for thickness)
• Ginger – 1 inch
• Garlic – 4 cloves
• Poppy seeds or cashews – 1 tsp (optional)
• Water – as needed to grind

For the Kuruma:                         

• Mixed vegetables (carrot, beans, potato, peas, cauliflower) – 2 cups (chopped)
• Onion – 1 (sliced)
• Tomato – 1 (chopped)
• Green chillies – 1 or 2 (slit)
• Cinnamon – 1 small stick
• Cloves – 2
• Cardamom – 1
• Bay leaf – 1
• Curry leaves – few
• Turmeric powder – ¼ tsp
• Garam masala – ½ tsp
• Salt – to taste
• Oil – 2 tbsp
• Coriander leaves – to garnish

Method:

1. Prepare the Masala

• Grind all the masala ingredients into a smooth paste with a little water. Keep aside.

2. Cook the Vegetables

• Heat oil in a pan, add cinnamon, cloves, cardamom, and bay leaf.
• Add sliced onions and sauté till golden.
• Add tomatoes and green chillies; cook till tomatoes turn soft.
• Add turmeric, garam masala, and a little salt. Mix well.
• Add the chopped vegetables and a splash of water. Cover and cook till they're half done.

3. Add the Coconut Masala             

• Once veggies are almost cooked, add the ground coconut paste.
• Mix and cook for 5–6 minutes on medium heat.
• Add water to adjust consistency (thick or thin as you prefer).
• Simmer for a few more minutes until the vegetables are tender and the kuruma is well blended.

Place on top and serve. Serve alongside idiyappam, chapati, poori or dosa when they’re hot.