I love curry! Period! In all its glory, I enjoy all gravies that have a redolent coconut or coconut milk base and enjoy the rich creamy taste it imparts to the dish. The Saravanaa Bhavan Vegetable Kurma is my all time favorite as it has a delicate yet complex flavours that punch you in layers as you feast on this dish. This Chettinadu Vegetable Kurma is a little differnt – Its simple, its fuss free, its one pot, and the pressure cooker does all the work for you. Its my go to choice, when I have to make a large quantity! Don`t get detered with the long list of ingredients – they all get bunched in to the mixer !!!Its super yummy and goes so well with Dosa, Parotta, Chappatis, Phulkas and even Pooris! And Dassana, thanks a ton! I love it!!!
This is my entry for this month`s Shhh Cooking Secretly Event where my secret ingredients are Corn and Tomatoes!
1 Medium Onion Chopped.
1 Medium Vine Tomato Chopped.
1 Potatoe cubed.
1 Crown Cauliflower made in to florettes ( I substituted with broccoli).
1 Carrot cubed.
Handful beans sliced in to 1 inch pieces.
1/2 Cup Peas.
1/2 Cup Corn.
1/2 Tsp Turmeric.
Salt as needed.
2 Tbsp Hung Curd/ Greek Yoghurt/ Thick Curd/ Sour Cream.
Chopped cilantro to garnish.
1/4 Cup Grated Coconut.
Handful Cashew Nuts.
1 Tsp Fennnel Seeds.
1 Inch Cinnamon.
2 Cardamom Pods.
1 Tsp Poppy Seeds.
1 Tbsp Pottu Kadalai.
1 1/2 Tsp Dhania Seeds.
3 Red Chillies.
1 Inch Ginger.
4 Garlic Pods.
1/3 – 1/2 Cup Water as needed.
- Take all the ingredients required to grind to make the masala base. Pulse them roughly and add water only as needed to make a smooth paste. The consistency should not be runny – just smooth.
- Since all the veggies are already diced, set them ready near the work area. The vegetables should not be super small, they need to be slightly bigger as they provide texture to the kurma.
- Take a heavy bottomed pressure pan/ pressure cooker , add oil and when hot, season curry leaves and add the diced onions.
- When the onions begin to sweat and turn slightly translucent, add the chopped tomatoes.
- Keep stirring until the tomatoes turn mushy and the onion- tomato is fused together.
- Add the ground paste and mix it in. Keep stirring on medium low flame until the mixture leaves oil. The masala base is now completely cooked and well done.
- Add all the cubed veggies and the sour cream and mix well. Using sour cream helps as it does not curdle in heat. When its well incorporated in to the gravy after 3-4 minutes add about 1.5 cups of water, salt as needed and stir well.
- Close the cooker with the lid and cook for 2 whistles.
- When its safe to open the cooker after releasing the steam, check the consistency. If its too thick, add about 1/2 cup of hot water and stir.
- Transfer to a serving bowl and garnish with chopped cilantro.
- This is about the most delicious, yet most simple method of making Vegetable Kurma.
- Its a very forgiving recipe as you can add whatever veggies you have on hand .
- Using greek yoghurt/ sour cream is great as it provides the creaminess you need for the dish, along with the zing.
- If the recipe comes out spicy, serve with lemon wedges.
- Its a great potluck recipe as it can be easily multiplied for a larger group. Finishing the kurma is on the cooker, so that keeps it simple too!