Friday, 6 June 2014

Vegetable Kuruma (காய்கறி குருமா)


In Tamil Nadu, vegetable kuruma or korma (காய்கறி குருமா) is a famous curry that is served with chappati, parota, or even 'idiappam' (இடியாப்பம்). A thinner version of kuruma, called 'kuruma kuzhambu' (குருமா குழம்பு) is served with rice. 

Ingredients:
Cut vegetables – 3 teacups or 600ml measure*
Tomato – 1 no, cut into small pieces
Salt – to taste
Coriander leaves – chopped, 1 tablespoon
Oil – 2 tablespoons

To be ground into a paste:
Cinnamon – 1” piece
Cloves – 4no
Pepper corns – a few
Poppy seeds – 1 teaspoon
Onions – 3 no, cut into large pieces
Green chillies – 2-3no, adjust to taste
Ginger – half an inch piece*
Garlic – 3 pods*

For coconut milk:
Coconut – grated, 3 table spoons
Cardamom – large, 3 no

* Potato, carrot, green peas, French beans and cauliflower may be used to prepare kuruma. Cut the vegetables into medium sized cubes. Separate the cauliflower florets. If green peas are not available, you may use dried peas. Soak dried peas overnight and pressure cook along with vegetables.

*You may use a teaspoon of ginger-garlic paste, instead of ginger and garlic separately.

Vegetable Kuruma (காய்கறி குருமா)
Method: Cook the cut vegetables in a pressure cooker for 5 minutes or 5 whistles. Once the pressure subsides, remove the vegetable tray, and mash the potato pieces slightly. Boil green peas in water for 5 minutes, strain and add to the vegetables.

Remove the cardamom seeds. Grind cardamom seeds and coconut with ¼ tumbler of water (50ml) into a very fine paste. Add 50ml of water to the paste, mix well and strain through a strainer into a bowl. Squeeze the coconut residue left in the strainer with a spoon to extract coconut milk.

Grind onion, poppy seeds, cinnamon, cloves, pepper corns, ginger, garlic and green chillies into a fine paste. Heat oil in a kadai, add the ground paste, cover and cook on a low flame till oil separates. Now add tomato pieces and cook for a few minutes. Add the cooked vegetables and salt. Mix well. Bring it to boil and then simmer for a few minutes. Add the coconut milk, mix well and switch off the stove as soon the kuruma starts to boil. Garnish with coriander leaves. Serve hot with chappti or parota. 

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