இந்த ரெசிபியை தமிழில் படிப்பதற்கு கிளிக் செய்யவும்
Vegetable Kurma is a tasty and healthy side dish for chapathi, poori, parotta, and naan. It is made with mixed vegetables like carrot, potato, beans, peas, and cauliflower. You can also add any other favourite vegetables like broccoli or paneer etc. There are many different recipes and variations in the kurma, this is a basic one, that goes well with almost all kinds of Indian bread. You can prepare it in a pressure cooker or in a pan, the pressure cooker is quicker than the vessel. There are different varieties of kurma in Tamilnadu and south India like mixed vegetable kurma, white kurma ( It is also made with different vegetables but only green chilis are added for spiciness instead of chilli powder.
Notes
- While preparing mixed vegetable kurma is popular for its flavour, and the flavour comes from the combination of whole garam masala and ginger garlic paste if you don’t like that strong flavour, you can skip and add the remaining ingredients the same.
- You can 1 tsp of a roasted gram while grinding the coconut paste, it is a thickening agent.
- You can add 1/2 tsp of sugar before adding the milk to enhance the taste.
- You can add spiciness according to your taste.
Other Varieties – Tomato Kurma, Mixed vegetable kurma, Rajma Curry, Plain Salna, Vegetable Salna, Salna for Parotta, Restaurant Style Salna, Paneer gravy, Paneer Butter Masala, Poori Masala, Chana Masala
Vegetable Kurma is a tasty and healthy side dish for chapathi, poori, parotta, and naan. It is made with mixed vegetables like carrot, potato, beans, peas, and cauliflower. You can also add any other favourite vegetables like broccoli or paneer etc. There are many different recipes and variations in the kurma, this is a basic one, that goes well with almost all kinds of Indian bread. You can prepare it in a pressure cooker or in a pan, the pressure cooker is quicker than the vessel. There are different varieties of kurma in Tamilnadu and south India like mixed vegetable kurma, white kurma ( It is also made with different vegetables but only green chilis are added for spiciness instead of chilli powder.
- 1 cup Chopped carrots
- 1 cup Green Peas
- 1 cup Chopped French beans
- 1 cup Chopped potatoes
- 1 cup Cauliflower florets
- 3 tsp Cooking oil
- 1 inch Cinnamon
- 3 Cardamom
- 3 Cloves
- 1 Onion
- 1 Tomato
- 1 inch Ginger
- 3 Garlic pods
- 3 Green chilis
- Few Coriander leaves
- Few Mint leaves
- 1/4 tsp Turmeric powder
- 2 tsp Chilli powder
- 1 tsp Red chilli powder
- 1/2 tsp Garam masala
- 1 tsp Coriander powder
- Salt as needed
- 1/4 cup Milk
- 4 tsp Shredded Coconut
- 1/2 tsp Poppy seeds
- 1/2 tsp Fennel seeds
- 10 Cashewnuts
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In a mixer jar, add 4 tsp of coconut, 1/2 tsp poppy seeds, 1/2 tsp fennel seeds, 10 cashew nuts, and a little water.
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Grind a fine paste.
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In a pressure cooker, add 3 tsp of oil and add 1-inch cinnamon, 3 cardamoms, and 3 cloves.
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Allow it to crackle and add 1 sliced onion, saute for a minute.
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Add 1-inch ginger finely chopped, 3 chopped garlic pods, and 3 sliced green chilis.
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Cook till the raw smell leaves.
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Add a few chopped coriander leaves and mint leaves.
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Add 1/4 tsp turmeric powder, 2 tsp chilli powder, 1 tsp red chilli powder, 1/2 tsp garam masala, 1 tsp coriander powder, and needed salt.
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Combine everything well.
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Add 1 sliced tomato, cook till the tomato becomes mushy.
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Add 1 cup carrots, 1 cup peas, 1 cup french beans, 1 cup potato, 1 cup cauliflower florets.
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Add required water and pressure cook for 2 whistles.
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Once the pressure is released, add coconut paste and mix well.
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Cook for 4-5 minutes.
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Now add 1/4 cup of boiled milk, cook for a minute and turn off the flame.
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Serve hot with roti.
இந்த ரெசிபியை தமிழில் படிப்பதற்கு கிளிக் செய்யவும்
Method
Step by Step Pictures
Coconut Paste
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In a mixer jar, add 4 tsp of coconut, 1/2 tsp poppy seeds, 1/2 tsp fennel seeds, 10 cashew nuts, and little water.
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And grind a fine paste.
Kurma
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In a pressure cooker add 3 tsp of oil and add 1-inch cinnamon, 3 cardamoms, and 3 cloves.
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Allow it to crackle and add 1 sliced onion, saute for a minute.
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Add 1-inch ginger finely chopped, 3 chopped garlic, and 3 sliced green chilis.
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Cook till the raw smell leaves.
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Add few chopped coriander leaves and mint leaves.
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Add 1/4 tsp turmeric powder, 2 tsp chili powder, 1 tsp red chili powder, 1/2 tsp garam masala, 1 tsp coriander powder, and needed salt.
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Combine everything well.
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Add 1 sliced tomato, cook till the tomatoes become mushy.
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Add 1 cup of carrots, 1 cup of peas, 1 cup of french beans, 1 cup of chopped potato, 1 cup of cauliflower florets.
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Add required water and pressure cook for 2 whistles.
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Once the pressure released, add coconut paste and mix well.
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Cook for 4-5 minutes.
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Now add 1/4 cup of boiled milk, cook for a minute and turn off the flame.
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Serve hot with roti.
