Vegetable Kuruma

 Cook Time           Servings        

     35 Min                      4                          

Here's a recipe for Vegetable Kuruma, a flavourful South Indian dish made with mixed vegetables and a coconut-based gravy.

Ingredients

For the Vegetable Kuruma:

• 2 cups mixed vegetables (carrots, beans, peas, potatoes, etc.)
• 1 large onion, finely chopped
• 2 tomatoes, chopped
• 1-2 green chilies, slit
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala (optional)
• Salt to taste
• 2 tablespoons oil
• Fresh coriander leaves for garnish

For the Coconut Paste:

• 1/2 cup grated coconut
• 1-2 green chilies (adjust for spice)
• A small piece of ginger
• A few curry leaves (optional)

Instructions

1. Prepare the Coconut Paste:
• Blend the grated coconut, green chilies, ginger, and curry leaves with a little water to make a smooth paste. Set aside.
2. Cook the Vegetables:
• In a Navarasa Tri-ply Kadai, heat oil over medium heat. Add mustard seeds and let them splutter. Then add cumin seeds.
• Add the chopped onions and sauté until they turn translucent.
• Stir in the ginger-garlic paste and green chilies. Cook for another minute until fragrant.
• Add the chopped tomatoes and cook until they soften.
3. Add Spices and Steamed Vegetables:
• Stir in turmeric powder, coriander powder, and salt. Mix well.
• In Navarasa Master Chef or Steamer Cookpot add the mixed vegetables for steaming.  Cover and cook until the vegetables are tender (about 10-15 minutes).
4. Combine with Coconut Paste:
• Once the vegetables are cooked and the coconut paste to Tri-ply Kadai. Mix well and cook for an additional 5 minutes on low heat. Adjust salt if necessary.
• If using garam masala, add it now and stir well.
5. Serve:
• Garnish with fresh coriander leaves. Serve hot with rice, roti, or paratha.

Enjoy your delicious Vegetable Kuruma!