Introduction:
Vegetable Kurma is a delectable and aromatic South Indian dish that features a medley of fresh vegetables cooked in a rich, coconut-based gravy. This vegan delight is not only bursting with flavors but also loaded with nutrients, making it a wholesome addition to your meal repertoire. In this article, we will guide you through a step-by-step process to create a mouthwatering Vegetable Kurma that will surely impress your taste buds.
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Ingredients:
For the Kurma Paste:
1 cup grated coconut
1 large onion, roughly chopped
2 tomatoes, chopped
3-4 green chilies
1-inch ginger
4-5 cloves of garlic
1/4 cup cashews
1 tablespoon poppy seeds
1 tablespoon fennel seeds
1 tablespoon coriander powder
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1/2 cup chopped cilantro (coriander leaves)
For the Kurma:
2 cups mixed vegetables (carrots, peas, potatoes, beans, etc.)
1 large onion, finely chopped
1/2 cup green bell pepper, diced
1/2 cup red bell pepper, diced
2 tablespoons oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
2-3 bay leaves
1 cinnamon stick
3-4 cloves
2-3 cardamom pods
1 cup coconut milk
Salt to taste
Water as needed
Instructions:
Prepare the Kurma Paste:
In a blender, combine all the ingredients listed for the kurma paste.
Blend into a smooth and fine paste, adding water if necessary.
Set the paste aside for later use.
Prepare the Vegetables:
Chop the mixed vegetables into bite-sized pieces.
Boil or steam the vegetables until they are just tender.
Drain the water and set aside.
Cooking the Kurma:
Heat oil in a pan. Add mustard seeds, cumin seeds, bay leaves, cinnamon stick, cloves, and cardamom pods. Sauté until the mustard seeds pop.
Add the finely chopped onions and cook until golden brown.
Stir in the diced bell peppers and cook for a few minutes until they are slightly tender.
Add the Kurma Paste:
Add the prepared kurma paste to the pan and sauté for 5-7 minutes until the raw smell disappears, and the paste is well-cooked.
Combine with Vegetables:
Add the boiled vegetables to the pan and mix well with the kurma paste.
Pour in coconut milk, stirring continuously to ensure even mixing.
Simmer and Serve:
Allow the kurma to simmer on low heat for 10-15 minutes, allowing the flavors to meld together.
Season with salt according to taste.
Garnish with fresh cilantro.
Serve with Accompaniments:
Vegetable Kurma pairs well with steamed rice, biryani, chapati, or paratha.
Enjoy your delicious and nutritious Vegetable Kurma!
Conclusion:
This Vegetable Kurma recipe offers a delightful combination of flavors and textures, making it a perfect choice for a hearty and satisfying vegan meal. Experiment with different vegetables and spice levels to suit your preferences, and relish the rich taste of this South Indian classic.
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