Green chilly: 1 Cashew pieces: 8-10 (1/4 cup) Grated coconut (fresh or frozen):
Oil: 3-4 tbsp Cloves: 3 Cinnamon sticks: 2-3 small pieces Chopped onion: 1 small (½ cup) Tomato: 1 small (chopped) Chopped Carrots: ½ cup Chopped beans: ½ cup Green peas: ½ cup Chopped potato: ¾ cup Chopped cauliflower: 1 cup Turmeric powder: ¾ tsp Red chilly powder: 1tsp Coriander powder: 1 ½ tsp Salt to taste Water: 3-4 cups as needed Instructions In a mixer grinder grind together ginger, garlic, green chilly, grated coconut, cashews and some water to a thick paste. Heat pan at medium heat and add oil. As the oil gets hot add cloves and cinnamon stick. Now add chopped onions, little salt and saute till onions turns little pink. As onion turns pink add chopped tomatoes, mix everything and cook till tomatoes are slightly mushy. Now add turmeric powder, mix it and add chopped carrots, beans, cauliflower, potatoes,green peas and some more salt. Mix everything and cook it for 5 minutes so that veggies are slightly roasted. Now add chilly powder and coriander powder and give everything a nice mix. Now add 2 cups of water, mix, cover and cook the veggies till they are almost half done. Once veggies are half cooked add ground coconut paste. Add 1 or 2 cups of water mix everything cover and cook kurma till veggies are soft. Once veggies are soft enough add chopped coriander leaves. Veg kurma is ready to serve. It taste best with chapatis, dosa and rice. Notes 1. Onions should not be over cooked in this korma, they should just turns pink before adding tomatoes.2. Adding cashews gives nice taste and smoothness to korma.3. You can use fresh or frozen coconut. Do not use dry coconut as it will loose oil while cooking and korma will not taste good.4. Mostly kurma has little runny gravy but you can always keep the consistency of gravy you like. 3.3.3077
Do check out other CHETTINAD RECIPES & VEGETABLE GRAVY RECIPES from blog. I know some recipes are best left to expert chefs, but I love to take it as a challenge as I’m always on the look out for different versions of kurma
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