Another recipe from my MIL. Easy and healthy side dish for Chapati/Poori/Naan….
Ingredients:
| Cauliflower | 1/4 portion |
| Carrot | 2(small) |
| Potato | 1(small) |
| Beans(not used here) | 10 |
| Green peas(not used here) | 1/4 cup |
| Big Onion | 1(medium, chopped) |
| Tomato | 1(medium, chopped) |
| Turmeric Powder | 1/2 tspoon |
| Chilly Powder | 3/4 tspoon |
| Coriander Powder | 1/2 tspoon |
| Salt | to taste |
For grinding:
| Grated Coconut | 1/2 cup |
| Green Chilly | 3 |
| Garlic | 5 cloves |
| Ginger | 1 inch piece |
| Turmeric Powder | 1/2 tspoon |
| Water | as needed |
For tempering:
| Oil | 2 tspoon |
| Mustard | 1/2 tspoon |
| Dry red chilly | 2 |
| Curry leaves | 1 sprig |
Preparation:
(1) Chop carrot into round/semi circle shapes. Chop potato into small cube shapes. Break down cauliflower into bite sized florets. Chop beans into round shapes. Add green peas. I didn't used beans and green peas here. Try to make equal quantity with all veggies. Pressure cook for two whistles by adding water around the level of veggies. Once pressure is released switch off the stove and let the pressure release. Keep it aside.
(2) Mean while grind the ingredients shown under the table "for grinding" heading and make a smooth paste. Keep it aside.
(3) Heat oil in a pan. Add chopped onion with little salt. Saute till it changes brownish. Now add chopped tomatoes and saute till it turn juicy(now add 1/4 cup of water and close the pan with a lid. This helps to cook the onion and tomato. You can skip this step too). Now add the ground paste into it and mix well.
(4) Add chilly powder, coriander powder, turmeric powder and salt. Mix well and make a salt test here. Now add the boiled veggies to it along with the water in it. Mix well. Add more water if you want.
(5) Now close the vessel with a lid and in low flame allow it to boil for some 10 minutes. You will get a semi gravy. Now in a pan temper(kaduvarukkal) with the ingredients shown under "for tempering" heading. Add it to the kurma and mix once. Close the vessel with a lid for 5 minutes before serving.
(3) Heat oil in a pan. Add chopped onion with little salt. Saute till it changes brownish. Now add chopped tomatoes and saute till it turn juicy(now add 1/4 cup of water and close the pan with a lid. This helps to cook the onion and tomato. You can skip this step too). Now add the ground paste into it and mix well.
(4) Add chilly powder, coriander powder, turmeric powder and salt. Mix well and make a salt test here. Now add the boiled veggies to it along with the water in it. Mix well. Add more water if you want.
(5) Now close the vessel with a lid and in low flame allow it to boil for some 10 minutes. You will get a semi gravy. Now in a pan temper(kaduvarukkal) with the ingredients shown under "for tempering" heading. Add it to the kurma and mix once. Close the vessel with a lid for 5 minutes before serving.
Tips and variations:
- Grinding few cashew nuts, cardamom, cinnamon and cloves along with coconut will enhance the taste.
- If you don't want to pressure cook veggies, boil it in water separately.
- Amount of green chilly and red chilly powder depends on your tolerance level. Adjust accordingly
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