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Main Course

Kerala Simple Vegetable Kurma

Straightforward Kerala cooking — good ingredients treated well, spiced with confidence, and served without pretence. The kind of food that tastes like someone's kitchen, not a restaurant.

Ingredientsfor 4 servings

1 - Mixed vegetables Potato, Beans, Carrot, Green peas, Cauliflower, Broccoli etc
2 nos Onion sliced thin
3 nos Green chillies
1 nos Tomato
3 nos Cardamom (Elakka)
2 nos Cloves (Grambu)
1 tsp Fennel seeds (Perinjeerakam)
1 nos Bay leaf Vazhana ela (Karuga)
1/4 cup Curd
3 - Coconut — grated
1 tsp Poppy seeds
Salt, to taste
4 - Cashewnuts
1/4 tsp Turmeric powder
1 - Cooking oil

Preparation

Step 1
Soak 4 - 5 cashews, poppy seeds and saunf in water for about 30 minutes.
Step 2
Grind the above with coconut, curd, 2 cardamoms, green chillies and coriander leaves into a smooth paste. Set aside.
Step 3
Heat the oil in a pressure cooker.
Step 4
Cook onions till light brown along with a cardamom.
Step 5
Add all the vegetables, except tomato and cook for about 5 minutes.
Step 6
Add salt, turmeric, 1 green chilly and pressure cook upto 1 - 2 whistles.
Step 7
Add the tomato and let it boil.
Step 8
Add the coconut paste and bay leaf and let it simmer for about 5 minutes.
Step 9
Add curry leaves or coriander leaves to garnish.
Step 10
) Can add some fruits like apple, banana, grapes, pineapple etc for variety.also can add cashews n few raisins.
Step 11
) Serve hot with rice, chappathis or idiyappam or appams.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.

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Main Course

Kerala Simple Vegetable Kurma

Straightforward Kerala cooking — good ingredients treated well, spiced with confidence, and served without pretence. The kind of food that tastes like someone's kitchen, not a restaurant.

Ingredientsfor 4 servings

1 - Mixed vegetables Potato, Beans, Carrot, Green peas, Cauliflower, Broccoli etc
2 nos Onion sliced thin
3 nos Green chillies
1 nos Tomato
3 nos Cardamom (Elakka)
2 nos Cloves (Grambu)
1 tsp Fennel seeds (Perinjeerakam)
1 nos Bay leaf Vazhana ela (Karuga)
1/4 cup Curd
3 - Coconut — grated
1 tsp Poppy seeds
Salt, to taste
4 - Cashewnuts
1/4 tsp Turmeric powder
1 - Cooking oil

Preparation

Step 1
Soak 4 - 5 cashews, poppy seeds and saunf in water for about 30 minutes.
Step 2
Grind the above with coconut, curd, 2 cardamoms, green chillies and coriander leaves into a smooth paste. Set aside.
Step 3
Heat the oil in a pressure cooker.
Step 4
Cook onions till light brown along with a cardamom.
Step 5
Add all the vegetables, except tomato and cook for about 5 minutes.
Step 6
Add salt, turmeric, 1 green chilly and pressure cook upto 1 - 2 whistles.
Step 7
Add the tomato and let it boil.
Step 8
Add the coconut paste and bay leaf and let it simmer for about 5 minutes.
Step 9
Add curry leaves or coriander leaves to garnish.
Step 10
) Can add some fruits like apple, banana, grapes, pineapple etc for variety.also can add cashews n few raisins.
Step 11
) Serve hot with rice, chappathis or idiyappam or appams.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.