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Vegetable Kurma (Korma)

>> July 21, 2010

Kurma in Tamilnadu, korma in North India...that is my understanding. It is a spicy vegetarian dish that tastes good with rice as well as chapati. This is another dish which i have been relishing since childhood with most of the vegetables in the recipe coming from our garden. You have that option of growing and plucking fresh vegetables when you live in a hill station. Now those experiences are just memories to cherish especially the climate factor...





the recipe

carrots - 2
potato - 1
beans - 15 -20
peas, cooked (green or dried) - 1/4 cup
tomato - 2
cauliflower, medium sized or small - 1

turmeric powder - 1/2 tsp
chilly powder - 1/2 tsp
pepper powder - 1/2 tsp
coriander powder - 3/4 - 1 tsp
garam masala - 3/4 - 1 tsp (depending on your spice requirement)

for the masala to be ground

onion - 2
garlic - 8
ginger - 1 inch
green chilly - 1
oil - 1 or 2 tbsp
salt - to taste

Coconut, grated - 1/4 part
Poppy seeds (optional) - 1/4 - 1/2 tsp soaked in 3-5 tbsp water for abt 15 mins

the method

Saute the onion in oil. When it starts to brown add garlic, ginger and chilly and saute till it is soft. Add chilly powder and saute for few seconds. Grind it to a smooth paste.

Cook the peas separately. Cook the carrot, potato and beans till half done and then add tomatoes, the ground paste, turmeric, salt and coriander powder. When the vegetables are three fourths done add the cauliflower, peas, pepper powder and garam masala.

In another pan lightly roast the grater coconut without losing its color (takes abt 2 minutes). Grind the coconut with the soaked poppy seeds. (For more aroma soak a pinch or two of cumin and fennel seeds).

When the vegetables are almost done add the coconut and poppy seed paste and bring it to boil. Done.

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