Kerala Style Simple Yummy Vegetable Kuruma /Vegetable Curry /Kurma/Korma -Recipe no:74


Take a cooker and Add 1 1/2 medium sized potatoes sliced You can slice the vegetables according to your preference 1 Sliced Carrot. It would be better to slice the top tip of the carrot Add sliced fresh beans you can add more vegetables of your choice like cauliflower, green peas (always cook the peas separately before adding into this) Add 1 1/2 glass of water Add salt on medium heat, cook for one whistle Take a non stick kadai.Add 1 tbsp Coconut oil (you can use the oil of your preference) splutter 1/4 tsp of mustard seeds Add curry leaves 1/2 sliced onion Add fresh ginger garlic and fennel seeds paste (2 cloves of garlic , a small piece of ginger and pinch of fennel seeds) Saute till the onion become light brown You can add little salt to speed up the process Add green chillies 1/4 tsp turmeric powder 1/2 tsp Chilli powder 1 tsp coriander powder 1/4 tsp of homemade garam masala Saute well till the raw smell goes 1 small sliced tomato. The tomato should be used according to the sourness. Less sour tomato is preferred Close the kadai and cook the tomato Add the boiled vegetables once the tomato is nicely cooked If you dont want to add coconut milk the kurma is ready to serve now.Just wait for the entire gravy to thicken and you can take it off the heat. This dish can serve upto 3-4 people Let it boil for 5 minutes Now you can add the 1/2 cup thick coconut milk.Try not to boil the dish after adding the coconut milk Here I took half portion of one coconut, added 1/2 cup water, strained and took the milk Remove from the heat Check for salt Garnish with some coriander you can add a pinch of sugar (optional) If you think the gravy is too thick you can add HOT water and change the consistency accordingly Close the dish for 2 minutes before serving , so that everything mixes and combines well. U can serve with poori,chapathi,batoora,idiyappam etc..