recipe for vegetable curma
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Recipe for vegetable CurmaTRANSCRIPT
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Vegetable Kurma | Mixed Vegetable Korma Recipe
Vegetable Kurma or Vegetable Korma is my go-to recipe for a number of reasons. But, let me
confess and say upfront that I made this very similar to the navratan kurma which The Husband
really digs. Boys seem to like mixed vegetables disguised under some spicy gravy don't they? If I
make TH a single-vegetable dish, he is okay with it. Add two vegetables, he is happy. Add three, he
loves it! True story.
I love the Chettinad style of cooking with whole spices, coconuts and such. The flavours are bold and
loud, the ingredients are in your face and every bite makes you feel vibrant and reminds you that
you are eating this meal and loving it. While the general agreement is that Chettinad cooking is best
done with meat, I tend to think that this vegetable kurma is a fairly good vegetarian version. While I
won't claim this is a Chettinad style vegetable curry recipe, I do think it's largely inspired from that
cuisine.
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Page 1 of 8Vegetable Kurma | Mixed Vegetable Korma Recipe
10-Apr-15http://www.cookingandme.com/2011/06/vegetable-kurma-kurma-recipe.html
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I love serving this kurma with spongy uttappam but chapatis or rotis are really the perfect and
classic pairing. You can adjust the ingredients in all sorts of manners - from picking a different mix
of vegetables to adding as little or as much spices and coconut as you'd like. You can even choose to
heat up the spices in oil instead of grinding it with the coconut as I have done. I have tried both
versions and they both create a fine kurma.
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Page 2 of 8Vegetable Kurma | Mixed Vegetable Korma Recipe
10-Apr-15http://www.cookingandme.com/2011/06/vegetable-kurma-kurma-recipe.html
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Chettinad mixed vegetable curry
Mushroom korma
Preparation time: 10 minutes
Cooking time: 20 minutes
Serves 4
INGREDIENTS:
2 onions
2-3 green chillies
1 tsp ginger garlic paste
3 cups mixed chopped vegetables (I used carrots, beans, potatoes, and tomatoes)
1/2 cup milk
2 tbsp yogurt (optional)
2 tsp coriander powder / malli podi
1/2 tsp cumin / jeera
1/2 tsp black mustard seeds
1/4 tsp fennel seeds
A few curry leaves
1 tbsp oil
2 tsp ghee
Salt to taste
To Grind:
4 cloves
2" cinnamon stick
2 cardamom pods
5-6 cashew nuts
2 green chillies
1/4 cup grated coconut
INSTRUCTIONS:
Add the ingredients under the list "to grind" into a small mixie jar or spice grinder.
Grind to a smooth paste with water. I added about 1/2 cup water while grinding but this
depends on the size of your grinder and how smooth you want the paste to be. Set aside.
Heat oil and ghee in a pan and add the mustard seeds, cumin seeds, and fennel. Fry for a
minute or until the mustard seeds start popping.
Add the sliced onions, curry leaves, and green chillies. Saute until the onions turn a light
brown.
VEGETABLE KURMA RECIPE
Page 3 of 8Vegetable Kurma | Mixed Vegetable Korma Recipe
10-Apr-15http://www.cookingandme.com/2011/06/vegetable-kurma-kurma-recipe.html
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Tweet 6 78LikeLike 13
Add the ginger garlic paste along with the coriander powder and saut again until fragrant -
another minute or so.
Now add the chopped vegetables and coconut paste. Top up with about 1 cup water for the
vegetables to get cooked properly.
Add some turmeric and simmer until the vegetables are cooked yet hold their shape.
You can cook down the vegetables to your preferred consistency.
Finally add salt and remove from fire. Serve vegetable kurma hot with chapatis, rotis, nan,
parotta, or even pulao.
Note: this recipe was updated with new and step by step pictures on 21st March, 2015.
7272
Page 4 of 8Vegetable Kurma | Mixed Vegetable Korma Recipe
10-Apr-15http://www.cookingandme.com/2011/06/vegetable-kurma-kurma-recipe.html
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Page 5 of 8Vegetable Kurma | Mixed Vegetable Korma Recipe
10-Apr-15http://www.cookingandme.com/2011/06/vegetable-kurma-kurma-recipe.html
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27 comments
Top comments
Archana Menon 4 months ago - Shared publicly
This tasted exactly like Kerala kurma recipe. Was awesome. But like everyone else i
too didn't get that colour.
+1 Reply
+Archana Menoni don't remember now how i got that colour :D but i am
guessing i may have added tomato paste which usually gives a deep red/orange
colour to dishes. glad you liked the taste.
Nagalakshmi V (Nags) 4 months ago
Sheralee Brindell 6 days ago - Shared publicly
Question: I notice that while the instructions call for mustard seeds, no quantity is
given in the list of ingredients. And while the list of ingredients includes 2 tsp
coriander powder, there is no mention of it in the method. Mustard appears in the
photo to be about 1/2t to 1 t: is that about right? None of the photos suggest that
Read more
Reply
hello +Sheralee Brindell, sorry about the errors. I did use coriander powder and
have also added quantity of mustard seeds. Yes, 1/2 tsp is perfect. Thanks for
visiting and cooking from Edible Garden :)
Nagalakshmi V (Nags) 5 days ago
Jenny Wood 2 weeks ago - Shared publicly
I made this last night and it was lovely. Thank you for posting.
+1 Reply
thank you +Jenny Woodglad you enjoyed it
Nagalakshmi V (Nags) 2 weeks ago
preethi srigopi 6 months ago - Shared publicly
Works......
Reply
Shetal P 1 year ago - Shared publicly
look different than the other Korma recipes I have seen....will definitely try this one
and its super easy and quick! thank you!
+1 Reply
Shwetha Aithala 1 year ago - Shared publicly
Looks yum! Im really wondering how you got that colour though - considering that
you have not used tomatoes, chilli powder or anything else which would give out the
red colour.
Reply
leena 2 years ago
hi..can i make the ground paste and keep in the fridge and use it the next day?
yes sure, but i won't recommend keeping it for longer than a day
Nagalakshmi V 2 years ago
ok..thanks! :)
leena 2 years ago
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