Kurma is a typical South Indian side dish served with chapati, parotta, idiyappam, and sometimes with dosai too. We make different varieties of kurma in our home. Every house has its own version of kurma. There are no hard and fast rules for making this. The key ingredient is fennel seeds, garlic, and coconut. Some add roasted gram or poppy seeds | gasa gasa while some add cashew nuts to give thickness to this vegetable kurma. During my childhood days, chapati is rare at home. Mostly Idli, dosa, and upma are staples at home. But whenever amma makes chapati she makes this veg kurma as a side dish. I have posted many varieties of kurma recipes in Jeyashris kitchen. Check out, Dosai kurma, Nilgiris veg kurma, no onion no garlic kurma, Veg kurma with coconut milk, Restaurant style veg kurma.
Grind 3 tbsp of coconut, 1 tbsp roasted gram, 1-2 green chili, 3 cloves garlic, 1 tsp fennel seeds, few cashews (if using) into a fine paste, by adding little water.Keep this aside.
In a pan add 3 tsp of oil and add ½ tsp fennel seeds, a few curry leaves, and 2 slit green chili.Saute for a minute and add the thinly sliced onions.Cook till the onions become translucent.
Now add the finely chopped tomatoes to this.Cook for a minute and add little water, mash it with the back of the ladle.
Cook for a minute and add the mixed veggies. I used carrot, beans, fresh peas and potato.Add 1.5 cups of water and add little salt.
Mix well and let this cook till the vegetables becomes soft.It took 10-12 minutes in medium flame for the veggies to get cooked completely.
Now add the ground coconut paste to this.Mix well and add little water to adjust the consistency.Check for salt.
Let this boil for 2 minutes.Switch off and garnish with coriander leaves.
Veg kurma is ready.Serve with parotta, chapati, idiyappam or with kuska too.
Notes: http://www.foodlyrics.com
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