Ingredients (Serves 8)
1. Potato – 1 medium-small, chopped
Cauliflower – 1/2 small, cut into medium-small florets
Carrot – 1 medium, cut into small cubes
Green beans – 10 – 12, chopped
2. Ghee /oil – 1.5 – 2 tbsp.
3. Cumin seeds – 1/4 tsp
Whole spices – Cardamom- 3, cinnamon stick – 1/2 inch, cloves – 5, bay leaf – 1
4. Onion – 1.5 cup, thinly sliced
Ginger-garlic paste – 1.5 tsp
5. Turmeric powder – 1/2 tsp
Kashmiri chilly powder – 1 tsp
Coriander powder – 1.5 tsp
6. Tomato – 2 small
7. Hot water – 1.5 cup
8. Garam masala powder – 1/2 – 3/4 tsp
9. Curd / fresh cream – 1.5 tbsp (optional)
10 Mint – 2 – 3 leaves, chopped
Cilantro – Few sprigs, chopped
11. Salt – To taste
To grind to a smooth paste
12. Grated coconut – 1/4 cup + 2 tbsp
Cashews – 8
White poppy seeds – 1 tsp
Roasted chana dal (pottu kadala) – 1 tsp
Fennel seeds – 1/2 tsp
Green chilies – 2
Method
1. Grind the grated coconut along with the remaining ingredients numbered 12 to a smooth paste. Set aside.
2. Boil or steam the vegetables numbered 1 for 3 – 4 minutes. Switch off.
3. Heat 1.5 – 2 tbsp oil/ ghee in a kadai or any heavy-bottomed pan at medium-high heat. Splutter cumin seeds and stir the whole spices until fragrant. Add onion, little salt and ginger-garlic paste. Sauté until onion starts to change color. Add turmeric powder, chilly powder and coriander powder. Cook until their raw smell leaves. Next add chopped tomatoes. Saute until mushy. Add 1.5 cup hot water, boiled vegetables and enough salt to taste. Bring to a boil. Add ground coconut paste. Cover and cook at medium-low heat for 4 – 5 minutes until the vegetables are done. Add garam masala powder and mix well. Finally add fresh cream, chopped mint leaves and cilantro. Mix well and switch off. Serve with idiyappam, appam or chapathis.
Kurma came out good for a Saturday morning Kerala breakfast with chapathy. I didn’t add curd and mint leaves since I didn’t have any. Still was delicious! 🙂