VEGETABLE KURMA

     Kurma/Korma/Kuruma is a curry made with Vegetables/Chicken/Meat, along with spices, ground Coconut/Nuts Paste/Curd(yogurt). The taste of this curry is mainly from the spices and the ground coconut paste added to it.  Kurma as such differs with regions - every region has a different base, garnish or spice combination. North Indian Kormas are mostly prepared with meat braised in Ghee (clarified butter), Curd/Yogurt and Spices. It is finally laced up with the blanched nuts ground to a paste, some recipes add Cream/Malai instead of nuts. Whereas South Indian Kurmas are prepared with ground Coconut Paste or Coconut Milk.
     This Vegetable Kurma recipe is a South Indian version, like the one mostly served in local restaurants. The base for the South Indian Kurma is Coconut Milk and Grated Fresh Coconut.  Addition of Coconut changes the taste of the Kurma entirely and gives it a uniquely delicious flavour, different from the ones enjoyed in Pakistan and North India.The spices and condiments are sauteed in ghee to give this Curry a distinctive taste.
      If there is a curry with lots of vegetables and also if my kids eat it without any complaint... then it is Vegetable Kurma.  I love to add a lot of vegetables to the curry, I usually love to eat them as I can cut down a lot of Carbs by doing so.  This is a wonderful, flavour-filled, rich & creamy gravy.  The secret behind thick Vegetable Kurma is the Coconut mix ground along with Cashewnuts & Poppy Seeds into a fine Paste.
     Basically, vegetables like Carrots, Beans, Green Peas, Cauliflower, Beets, Potatoes, Turnips are the few ingredients used in Kurmas, a true vegetarian delight.  Also adding Turmeric is purely optional in this dish. Optional additions of ingredients to the Kurma may depend on one’s personal choice and taste.

Cuisine : South Indian
Recipe Type : Curry, Gravy
Course : Side Dish
Spice Level  : medium
Difficulty : Low
Serves : 3- 4
Author : SM

Preparation Time - 20-30 Minutes
Cooking Time - 30-45 Minutes

HOW TO COOK VEGETABLE KURMA

INGREDIENTS :

Vegetables :

Carrots - 1/2 Cup
French Beans - 1/4 Cup
Cauliflower - few Florets
Green Peas - 1/4 Cup
Potato - 1/2 Cup

To Saute :

Onion - 1 No.
Curry Leaves - 2 Sprigs
Bay Leaf - 1 No.
Fennel Seeds - 1/2 Tspn
Turmeric - 1/2 Tspn
Coriander Powder - 2 Tspn
Yogurt/Curd - 1 Cup
Salt - To Taste
Oil /Ghee - 2 Tbspn

For Masala Paste :

Onion - 1 No.
Garlic - 6-8 Cloves
Ginger - 1" Piece
Green Chillies - 6 Nos.
Tomato - 1 No.
Cloves - 3 Nos.
Cinnamon - 1" Stick
Fennel Seeds - 1 Tspn
Cardamom - 2 Pods

For Coconut Paste :

Coconut -1/2 Cup
Cashew nuts - 10 -12 Nos.
Poppy Seeds(Khus Khus) - 2 Tbspns

To Garnish : 

Coriander Leaves - Few

METHOD :

• Clean, wash and dice the Vegetables into small pieces. 
• Grind the ingredients mentioned under 'For Masala' to a fine paste and keep it aside.
• Soak Poppy Seeds in 1 Tbspn of warm water for about 10-15 minutes and grind it along with grated Coconut and Cashew nuts to a fine paste.
• Heat Ghee/Oil in a Pan, splutter Fennel Seeds and Bay Leaves.  
• Saute Onions and Curry leaves on a low flame until onions turn translucent.
• Pour in the ground Masala Paste and saute it on a low flame until raw flavour goes.
• Add Turmeric and Coriander Powder to the above and fry for a while on a low flame until it turns fragrant and oil separates from the mix.
• Pour Curd/Yogurt and mix well.
• Add diced Vegetables to the Kurma Masala along with Salt and a pinch of Sugar.
• Add enough water, cover and cook until vegetables are well-cooked.
• Open the lid and give the Kurma a quick stir.
• Pour in the ground Coconut Paste and mix well.
• Allow it to boil on a very low flame until raw flavour goes, stirring occasionally.
• Remove from fire and garnish it with Coriander Leaves.
• Serve Vegetable Kurma hot with any dish of your choice.
• Vegetable Kurma goes well with Roti, Chapati, Parotta, Idli, Dosa, Uthappam, Idiyappam &Appam.
• Vegetable Kurma is a good accompaniment for rice dishes like, Ghee Rice, Peas Pulao, Jeera Rice etc.,

NOTES :

• Can use any classic vegetables for this Vegetable Kurma.  
• Can use Turnips, Beets, few cubes of Paneer etc., along with vegetables mentioned above.
• Alternatively, can pre-cook the vegetables and then add it to the Kurma Masala.
• Cooking the vegetables in Kurma Masala gives more flavour filled Curry.
• Adding Yogurt is optional, but it gives a wonderful silky texture to the curry.
• Adjust the number of Green Chillies to suit your spice level.
• Soaking the Poppy seeds prior to grinding yields a thick coconut paste.
• Do not over boil or cook on a high flame, once coconut paste is added to the Curry. This can curdle the Curry and make it watery.
• Can splutter whole spices instead of grinding them along with Onion and Tomato.
• Adding a pinch of Sugar while cooking the vegetables is to retain the colour of the vegetables.
• For a richly flavoured Vegetable Kurma, saute the ingredients in Ghee.
• Add full-boiled eggs and convert this Kurma recipe into Egg Kurma.
• Can convert the same recipe into Chicken Kurma /Mutton Kurma.