VEGETABLE WHITE KURMA

     What is the secret of a great Kurma? Cooking the best Kurma can be more inviting and can even waft its aroma out of your kitchen into the streets, that neighbours should be able to say "something nice is cooking up in the neighbourhood".  I don't know about my neighbours, but my husband would always say the moment I open the gate when he comes back from his Office "Vasana Thookkala Irukku"(Smells Great), what did you cook? But as my Dad says "Manam Irukku Gunam Irukka?" (Smells Great, is it good enough).  All comprised together good cooking totally comes from perfecting the recipe. A cook should know what to add and when to add and how long it should be sauteed, boiled, cooked etc., with a confidence to improvise and to extract the maximum flavour from the ingredients.
     This Vegetable White Kurma/Vellai Kurma fits perfectly into all criteria - rich, aromatic and does total justice to any dish it is served along with Idiyappam, Appam, Chapathi, Parotta or Pulaos. Tastes great with Idli, Soft White Dosas, Uthappams too. The best about this Vegetable White Kurma is that the smell of the Curry lingers in your palms even after hours.  This recipe is from an old recipe book my Dad gave me and there is the last note below the recipe saying "Warning: Do not prepare this Kurma for your guests, they may stay back at your place forever".
      Vellai Kurma/White Kurma as it is commonly called is a simple recipe, but a rich and flavourful Curry.  Yogurt/Curd and Fresh Cream gives a rich texture and colour to this White Kurma. I personally love this Kurma and it is a great combination for Idiyappam. If any side dish that can beat Idiyappam & Aatukkal Paya/Mutton Paya combo, then it should be this Vegetable White Kurma.
    


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

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

INGREDIENTS :

Vegetables :

Carrots -1 No.(Medium Sized)
French Beans - 10-12 Nos.
Cauliflower - 1/2 Cup
Green Peas - 1/2 Cup
Potato - 2 Nos.(Small Sized)

Spices :

Fennel Seeds - 1 Tspn
Bay Leaf - 1 No.
Cloves - 3-5 Nos.
Cinnamon (1" Stick) - 2 Nos.
Cardamom - 3 Pods

To Saute :

Onion - 1 No.
Curry Leaves - 2 Sprigs
Green Chillies 5-6 Nos.
Ginger Garlic Paste - 2 Tbspn
Tomato - 1 No.
Coriander Powder - 2 Tspn
Yogurt/Curd - 1 Cup
Fresh Cream - 1/2 Cup
Salt - To Taste
Oil /Ghee - 2 Tbspn

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 cut Carrots, Beans and Potatoes lengthwise (1" long pieces).
• Clean, Wash and Cut Cauliflowers into florets.
• Peel the Green Peas, wash and keep them aside.
• Soak Poppy Seeds in 1 Tbspn of 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 the ingredients mentioned under "Spices' on a very low flame until fragrant.
• Immediately add finely chopped Onions, Green Chillies (slit into two) and Curry leaves on low flame until Onions turn translucent.
• Add Ginger-Garlic Paste and saute until raw flavour goes.
• Add finely chopped Tomatoes and saute until i is well cooked.
• Sprinkle Coriander Powder and fry for a while on a very low flame until fragrant and oil separates from the mix.
• Pour  Curd/Yogurt and mix well.
• Add the Vegetables to the above 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 mix 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.
• Finally, pour in the fresh cream and give a quick stir.
• Remove from fire and garnish it with Coriander Leaves.
• Serve hot with any dish of your choice.
• Goes well with Roti, Chapati, Parotta, Idli, Dosa, Uthappam, Idiyappam &Appam.
• It is a good accompaniment for rice varieties like, Ghee Rice, Peas Pulao, Jeera Rice etc.,

NOTES :

• Can use any classic vegetables for this Curry.  
• Can use Turnips, Beets, Paneer etc., along with vegetables mentioned above.
• Can pre-cook the vegetables and then add it to the masala too.
• Cooking the vegetables in masala gives more flavour filled Curry.
• Adding Yogurt & Fresh Cream are totally optional, but it gives a good texture & richness 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 in high flame, once coconut paste is added to the Curry. This can curdle the Curry and make it watery.
• Adding a pinch of Sugar while cooking the vegetables is to retain the colour of the vegetables.
• For richly flavoured Kurma, saute the ingredients in Ghee.