Vegetable Kuruma
Ingredients
- 2 cup Mixed vegetables - chopped evenly (potato, carrot, peas, corn)
- 1 nos Onion / வெங்காயம் - finely chopped
- 1 nos Tomato / தக்காளி - finely chopped
- 4 - 5 Cashew nut / முந்திரிப் பருப்பு
- ½ tsp Red Chili powder / மிளகாய்த் தூள் - adjust to your spice level
- ½ tsp Turmeric powder / மஞ்சள் தூள்
- 3 - 4 nos Green Chili, Fresh / பச்சை மிளகாய் - finely chopped, adjust to your spice level
- 1 inch Ginger / இஞ்சி - finely chopped
- 5 - 6 pod Garlic / பூண்டு - finely chopped
- 1 inch Cinnamon stick / லவங்கப் பட்டை
- 2 nos Cardamom, Green / ஏலக்காய்
- 1 tsp Cumin seed / சீரகம்
- 1 tsp Fennel seed / சோம்பு - optional
- 1 bunch Curry leaves, Fresh / கருவேப்பிலை
- 2 tbsp Coriander leaves, Fresh / கொத்தமல்லி - chopped
- 2 cup Coconut Milk / தேங்காய்ப் பால்
- 2 tbsp Oil / எண்ணெய்
- 2 tsp Salt / உப்பு - adjust to your taste
- 2 tsp Milk / பால்
Instructions
- Warm the milk a little and soak cashews for few minutes
- Grind the cashews to fine paste and keep aside
- Heat oil in a pan, add cinnamon, cardamon, cumin seeds
- Add ginger, garlic and green chilies and saute them for few minutes
- After they splutter add onion and saute them till raw smell goes
- Add tomatoes and saute them till mushy
- Add the chopped vegetables and salt
- Saute and cook the vegetable till they are well done
- Add turmeric powder, red chili powder and mix them well
- Add the thick coconut milk and cook them in simmer for few minutes
- Then add the cashew paste and mix them well
- Cook them for few more minutes till the raw smell goes off and the gravy thickens a bit
- Garnish with curry leaves and coriander leaves
- Serve hot with Malabar Parotta
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