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–+ servings

Vegetable Kurma

Variety kurma with vegetables and cashews
Print Recipe
Prep Time 30 minutes
Total Time 30 minutes
Cuisine Kerala
Servings 4 people

Ingredients
  

  • 5 nos Carrots cut into small cubes, medium
  • 4 nos Potato cooked, peeled and cut into small cubes, medium
  • 1/2 cup Green peas frozen
  • 10 nos Beans cut into small pieces
  • 1 no Onion cut into small and long pieces, big
  • 1/2 tsp Ginger sliced
  • 1/2 tsp Garlic sliced
  • 5 nos Green chillies
  • 12 nos Cashewnuts soaked in milk or water for 30 mins
  • Coriander leaves A few
  • Mint leaves A few, Pudhina
  • 1 tsp *Garam masala
  • Salt As reqd
  • 1 cup Thick coconut milk
  • Oil As reqd

*Powder the following:

  • 2 nos Cinnamon Karugapatta
  • 2 nos Cloves Grambu
  • 2 nos Cardamom Elakka
  • Aniseeds A few, Perinjeerakam

Instructions
 

  • Microwave beans and carrots for 4 mins on high to cook them.
  • Grind together ginger, garlic, green chillies, coriander, mint, cashew nuts to a paste by adding water and the milk used for soaking.
  • Heat little oil in a pan.
  • Add onions and saute.
  • Add green peas (after washing them) and fry for sometime.
  • Add garam masala and saute for sometime.
  • Add ground paste and saute for 1 min.
  • Add beans, carrots, potatoes and salt and mix well.
  • :- Check if all the vegs are cooked well. :- If not, add little water, cover and cook on a low flame, till it is done.
  • Add coconut milk and stir well.
  • Warm it through.
  • :- Do not boil it. It should contain gravy, but should not be too watery. :- If the gravy is less, add some more coconut milk.
  • :- Serve hot with chappathis, bread or appam.
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