Hello Folks !!!
This recipe is part of our blog hop anniversary south Indian side dish . I am bringing you all a vegetable kuruma which is white in color , has tons of flavors in it and loaded with veggies. This is a favorite curry of mine , actually we get a slightly different version in tiny shops back in palakkad. The restaurant version will be yellow with an addition of turmeric to it and it is generally served with parotta ( a layered flaky bread which is very common in Kerala/ Tamil nadu). I made this kuruma with a slight change in that by not adding turmeric thus maintaining the white color and added some whole spices to give a good flavor to it . This is such a simple but bursting with tons of flavors in this delicious curry. You can serve this with any bread of your choice or simple rice , it tastes that good . This curry is also good for people who are vegans or on a gluten free diet.
Now let’s see how to make this easy curry ..
Prep Time- 15 minutes
Cooking Time – 20 minutes
Serves- 4 to 5
Author- Parvathy V Nair
Coconut – grated 4 to 5 tablespoons
Almond/ cashews – 5 or 6
Poppy seeds (white color) / Melon seeds- 1 teaspoon
Roasted Bengal gram (pottukadalai / Roasted Daliya)- 1/2 tablespoon
Ginger- chopped 1 teaspoon
Garlic – 2 cloves
Green chillies – 2 no
For the curry
Cinnamon sticks- 1 small
Cardamom – 3 pods
Cloves- 3 nos
Fennel seeds – 1/2 teaspoon
Onions – chopped 2 tablespoon
Medley of chopped veggies- 1 1/2 cups , I used potatoes , carrots , green beans , fresh pigeon peas and bell pepper .
Salt- as needed
Oil – one teaspoon
1. First soak almonds/ cashew nuts in hotwater for 10 minutes.
2. Now grind these with all the other ingredients under ” to grind ” into a smooth paste
3. In a pan heat oil to this add cardamom , cinnamon & cloves fry it till the oils of the spices have released
4. Now add onions to it and saute for a minute.
5. Reduce the flame to medium then add the vegetables to it . Saute it for a minute add 2 tablespoons of water , cover and cook till the vegetables are cooked.
6. Now add the ground mixture to it salt and some water . Cook till the gravy boils don’t worry it will thicken because of the nuts you have used here .
7. Check for seasoning , add more salt if required, garnish with coriander leaves and serve with brown rice.
This recipe is made as a part of blog hop with culinary hoppers
Check other South Indian delicacies from our team