Another colourful recipe from my kitchen. This Kurma goes good with anything. You can have it with hot rice, Chapati, Idyl, Dosa, etc..I prepared it yesterday for parotta.
1. Mixed cut Vegetable - 2 Cups ( I used potato, cauliflower, beans, peas, carrot & cabbage)
2. Onion - 1/2 Cup (Finely Chopped)
3. Tomato - 1 (Cut in to pieces)
4. Green Chilly - 2 (cut in to pieces)
5. Ginger-Garlic Paste - 1 tsp
6. Sambar Powder - 1.5 tsp or adjust to your taste
7. Coconut - 1/4 Cup
8. Roasted gram(pottu kadalai) - 2 tsp
9. Tamarind Juice - 1 tsp
10. Garam Masala - 1 tsp
11. Cumin Powder or Cumin Seeds - 1/2 tsp
12. Coriander Powder - 1/2 tsp
13. Mustard - 1 tsp
14. Urad dhal - 1 tsp
15. Curry Leaf - Little qty
16. Coriander - Little qty
17. Salt - Needed qty
18. Oil - 1 tbs
1. In a pan, add 1 tsp of oil. Add the cut green chillies, then add friedgram and fry till fried gram turns slightly towards brown. Now, add the coconut. Fry for few seconds.
2. Transfer to mixie jar and grind to paste. Keep aside.
3. Now, in the same pan add a tsp of oil. Add mustard and urad dhal. Once the mustard get popped, transfer to a bowl. Keep aside.
4. Add the remaining oil. Add ginger-garlic paste and fry till the raw smell is gone.
5. Now, add onion fry well. Add the tomato followed by other mixed veggies.
6. Fry them all well. Add 2 cups of water, salt, sambar powder, cumin powder, coriander powder and tamarind juice.
7. Allow the contents to boil well. Once the vegetables became tender or cooked, add the ground masala and garam masala.
8. When the Kurma starts to thicken add the mustard and urad dhal.
9. Switch of the stove and garnish with curry leaves and coriander.
10. Serve hot with any Indian bread variety or rice.
Note : If the Kurma is thick, you can add little more water to thin it out.